Chicken Tikka Masala
Chicken Tikka Masala is one of the most beloved dishes worldwide, offering tender pieces of chicken wrapped in a luscious, spiced tomato and cream sauce. Surprisingly easy to recreate at home, this dish lets you bring restaurant-quality Indian flavors straight to your kitchen. A little planning ahead for marinating the chicken means most of the work is done in advance — and from there, it’s a quick, satisfying cook.
Ingredients
- 1.75 lb chicken fillet or thigh fillet (800 g)
- ½ cup natural yogurt (1 dl)
- 2 cloves garlic finely chopped
- 1.25 in fresh ginger (3 cm) grated
- ½ Juice of ½ lemon
- ½ tsp chili powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 medium onion finely chopped
- 2 cloves garlic finely chopped
- 1.25 in fresh ginger (3 cm) grated
- ¼ cup neutral oil vegetable or canola (4 tbsp / 0.6 dl)
- 1 tsp ground cumin
- 1 tsp ground nutmeg
- 1 tsp turmeric
- 1 tsp chili powder
- 1 tbsp garam masala
- 1 tbsp tomato paste
- 1 can can diced tomatoes (14 oz / 400 g)
- ⅔ cup cooking cream or heavy cream (1.5 dl)
- ⅓ cup ground almonds or ground cashew nuts (1 dl)
- ½ bunch fresh coriander cilantro
Instructions
- Prepare the Marinade: Cut the chicken into large, bite-sized pieces. In a large bowl, mix the yogurt with finely chopped garlic, grated ginger, lemon juice, chili powder, ground coriander, ground cumin, and a pinch of salt. Add the chicken and stir well to coat. Cover and refrigerate for several hours, ideally overnight.
- Prepare the Sauce Base: Finely chop the onion and garlic; grate the ginger. In a large pot, heat neutral oil over medium heat. Sauté the onion, garlic, and ginger until the onion becomes soft and slightly golden. Stir in the cumin, nutmeg, turmeric, chili powder, garam masala, and tomato paste. Let the spices fry briefly to release their aromas, then add the canned tomatoes. Simmer for a few minutes to blend the flavors, then stir in the cream. Keep the sauce warm.
- Cook the Chicken: In a wide frying pan, heat a little oil over medium-high heat. Remove the chicken from the marinade, shaking off any excess. Sear the chicken pieces in batches until they change color on the outside — they don’t need to be fully cooked yet.
- Combine and Simmer: Transfer the seared chicken into the tomato sauce, adding any remaining marinade from the bowl. Stir in the ground almonds or cashews to thicken the sauce. Let everything simmer together gently for about 10 minutes until the chicken is cooked through and the sauce has thickened to your liking. Season with salt and more spices to taste.
- Garnish and Serve: Just before serving, sprinkle with coarsely chopped almonds and fresh coriander. You can also add a few black sesame seeds for extra texture if you like. Serve hot with rice, naan bread, raita, and mango chutney for a full feast.