Chicken Tikka Masala Recipe
Classic Chicken Tikka Masala: marinated chicken cooked and finished in a spiced tomato-cream sauce.
Servings: 4 servings
Ingredients
Ingredients
- 2 poundschicken – both thighs and breasts cut into 1-inch cubes
- 1/2 cupfull-fat yogurt
- 1 tablespoonfinely grated ginger
- 1 tablespoonfinely grated garlic
- juice of 1/2 lemon about 1 to 1/2 tablespoons
- 1/2 teaspoonground turmeric
- 1 1/2 teaspoonsground Kashmiri chili powder
- 1/2 teaspoonfenugreek optional
- 1/2 to 1 1/2 teaspoonsgaram masala
- 3 tablespoonsghee or oil
- coarse salt and freshly cracked pepper to taste
- 3 tablespoonsghee or oil
- 1 peeled small-diced red onion.
- 1 tablespoonfinely grated ginger
- 1 tablespoonfinely grated garlic
- 1 seeded thinly sliced serrano pepper
- 2 teaspoonsKashmiri chili powder
- 1/2 to 1 1/2 teaspoonsgaram masala
- 3 cupstomato puree
- 1 cupchicken stock
- 2/3 cupheavy whipping cream
- 1/2 teaspoonfenugreek optional
- 1/4 cupfinely minced fresh cilantro
- coarse salt and freshly cracked pepper to taste
Instructions
Instructions
- Cut 2 pounds chicken (thighs and breasts) into 1-inch cubes and set aside.
- Make the marinade: in a large bowl whisk together 1/2 cup full-fat yogurt, 1 tablespoon finely grated ginger, 1 tablespoon finely grated garlic, juice of 1/2 lemon, 1/2 teaspoon ground turmeric, 1 1/2 teaspoons ground Kashmiri chili powder, 1/2 teaspoon fenugreek (optional), 1/2 to 1 1/2 teaspoons garam masala, and coarse salt and freshly cracked pepper to taste.
- Add the cubed chicken to the marinade and toss until thoroughly coated. Cover and refrigerate 30 minutes to 24 hours.
- Make the sauce base: heat 3 tablespoons ghee or oil in a large rondeau or heavy-bottomed pot over medium heat. Add 1 peeled, small-diced red onion, season lightly with salt, and sauté until softened and lightly browned, about 5 minutes.
- Reduce heat to low and continue to cook the onions, stirring occasionally, until they are deep golden brown, about 10 more minutes.
- Stir in 1 tablespoon finely grated ginger and 1 tablespoon finely grated garlic; cook just until fragrant, about 30–45 seconds. Add 1 seeded, thinly sliced serrano pepper and sauté 1–2 minutes.
- Stir in 2 teaspoons Kashmiri chili powder and 1/2 to 1 1/2 teaspoons garam masala. Pour in 3 cups tomato puree and cook over medium heat 5–7 minutes until the sauce reduces slightly.
- Add 1 cup chicken stock and cook 8–10 minutes more to reduce and concentrate the flavors. Stir in 2/3 cup heavy whipping cream, 1/2 teaspoon fenugreek (optional), and adjust with coarse salt and freshly cracked pepper to taste. Remove the sauce from the heat and set aside.
- Cook the chicken: heat 3 tablespoons ghee or oil in a large carbon-steel or non-stick frying pan over high heat until it shimmers (and just starts to smoke lightly). Add the marinated chicken in a single layer (work in batches if the pan is crowded). Let the chicken sit untouched for 3 minutes, then sauté, stirring or turning as needed, until the chicken is cooked through and browned, about 5 more minutes.
- Transfer the cooked chicken into the pot with the tikka masala sauce. Add 1/4 cup finely minced fresh cilantro and stir to combine. Return to low heat and simmer 2–3 minutes to meld flavors, then taste and adjust seasoning if needed.
- Serve the chicken tikka masala hot (traditionally with basmati rice and naan, if desired).
Equipment
- Large Bowl
- large rondeau or heavy-bottomed pot
- large carbon-steel or non-stick frying pan
- Spatula or tongs
Notes
Notes
Make-Ahead:
This is meant to be eaten immediately; However, you can keep warm in the sauce on low heat for up to 30 minutes before serving.
How to Store:
Cover and keep the butter chicken in the refrigerator for up to 5 days. This will freeze well-covered for up to 3 months. Thaw it in the fridge for 1 day before reheating.
How to Reheat:
Add the desired amount of chicken tikka masala to a small saucepot and heat over low heat until hot. You may need to slightly thin out the sauce with a few tablespoons of water.
Substitute 4
cups of small-diced fresh tomatoes for the cups of tomato puree.
The longer
the marinade, the more flavorful the chicken will become.
I used
a 6-quart rondeau pot for the sauce.
When searing
the chicken, you can use a carbon steel, cast iron, or non-stick frying pan.
To grill,
skewer the chicken and cook for 3 to 4 minutes per side on all four sides on a hot grill between 450° and 550°. Once it’s done, remove them from the skewer and coat them in the sauce.
Make-Ahead:
This is meant to be eaten immediately; However, you can keep warm in the sauce on low heat for up to 30 minutes before serving.
How to Store:
Cover and keep the butter chicken in the refrigerator for up to 5 days. This will freeze well-covered for up to 3 months. Thaw it in the fridge for 1 day before reheating.
How to Reheat:
Add the desired amount of chicken tikka masala to a small saucepot and heat over low heat until hot. You may need to slightly thin out the sauce with a few tablespoons of water.
Substitute 4
cups of small-diced fresh tomatoes for the cups of tomato puree.
The longer
the marinade, the more flavorful the chicken will become.
I used
a 6-quart rondeau pot for the sauce.
When searing
the chicken, you can use a carbon steel, cast iron, or non-stick frying pan.
To grill,
skewer the chicken and cook for 3 to 4 minutes per side on all four sides on a hot grill between 450° and 550°. Once it’s done, remove them from the skewer and coat them in the sauce.