Chicken Tikka Masala
This recipe guides you through preparing a classic Chicken Tikka Masala, featuring tender, marinated chicken charred on the grill before being simmered in a rich, creamy, and subtly spiced tomato-based sauce. It's an approachable yet authentic Indian dish, perfect served with rice or naan. The process emphasizes flavor development from marination to the final smooth, aromatic curry.
Equipment
- 1 Large Mixing Bowl For marinating the chicken.
- 1 Large Skillet For preparing the curry sauce.
- 1 Grill For charring the marinated chicken. A grill pan can be used as an alternative.
- 1 Blender or Immersion Blender Essential for achieving a smooth, creamy sauce consistency.
- 1 Chef's Knife and Cutting Board For preparing ingredients like ginger, garlic, serrano peppers, and tomatoes.
Ingredients
Main
- 1 cup plain yogurt whisked until smooth
- 3 tablespoons Ginger-Garlic Paste recipe follows (or 1 tablespoon grated fresh ginger and 3 cloves garlic put through a garlic press or finely minced)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound boneless skinless chicken thighs, poked with a fork, and cut into large bite-sized chunks
- 2 teaspoons olive oil
- 3 tablespoons butter
- 1/3 cup Ginger-Garlic Paste recipe follows (or 6 cloves garlic and 2-inch thumb ginger minced)
- 2 serrano peppers minced (seeds removed if you don't want it spicy)
- 2 tablespoons tomato paste
- 1 teaspoon garam masala
- 2 teaspoons paprika
- 8 Roma tomatoes diced
- 1 1/2 teaspoons kosher salt
- 1 to 2 cups water
- Oil for grilling
- 1 tablespoon dried fenugreek leaves optional
- 1/2 cup heavy cream
- Minced fresh cilantro for garnish
- Cooked rice naan, or crusty piece of bread, for serving
- 1/2 cup cloves garlic whole
- 1/2 cup fresh ginger peeled, cut into 1/2-inch slices
- 1/4 cup canola oil
Instructions
- For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.
- For the sauce: When you're ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors.
- Add the tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.
- Meanwhile, fire up your grill. When it is nice and hot, lightly brush it with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce).
- Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken and fenugreek leaves, if using. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!
Notes
For maximum flavor depth, allow the chicken to marinate for at least 4 hours, or ideally overnight in the refrigerator. This tenderizes the chicken and infuses it thoroughly with the marinade's aromatics. When cooking the tomato paste, ensure it darkens significantly before adding other ingredients; this crucial step develops a rich, complex flavor base and eliminates any raw tomato taste. Adjust the spice level by removing the seeds from the serrano peppers for a milder curry. The dried fenugreek leaves (kasoori methi) are optional but highly recommended for an authentic, slightly bitter, and aromatic finish that truly elevates the dish.