Description
A flavorful and creamy Chicken Tikka Masala made with tender chicken pieces simmered in a rich, spiced tomato and yogurt sauce. This easy-to-make stovetop recipe brings authentic Indian flavors to your dinner table in just 35 minutes, perfect for a comforting weeknight meal.
Ingredients
For the Sauce and Chicken
- 2 teaspoons oil (or butter)
- 1 small onion, minced
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, crushed
- 1 1/2 cups crushed tomatoes
- 1/2 cup 1% milk
- 3/4 cup plain yogurt (whole milk preferred, not Greek)
- 1 tablespoon cumin
- 1 tablespoon garam masala
- 1 teaspoon turmeric (optional)
- 1/2 tablespoon chili powder
- 1/2 teaspoon kosher salt, or to taste
- 16 ounces boneless chicken breasts, cut into bite sized pieces (from 2 breasts)
- 4 tablespoons fresh cilantro, chopped (or to taste)
Instructions
- Heat Oil and Sauté Onions: Heat oil in a large heavy skillet over medium heat. Add the minced onions and cook until golden, about 3 minutes, stirring occasionally to prevent burning.
- Add Ginger and Garlic: Stir in the grated fresh ginger and cook for 1 minute to release its aroma. Then add the crushed garlic and cook for another minute, ensuring both become fragrant but not burnt.
- Add Spices: Add cumin, garam masala, turmeric (if using), chili powder, and salt to the skillet. Mix well and cook for about 2 minutes until the spices are fragrant and well incorporated into the onion mixture.
- Simmer Tomatoes and Milk: Stir in the crushed tomatoes and 1% milk. Reduce heat to low and simmer the sauce until it thickens, about 10 minutes, stirring occasionally to prevent sticking.
- Temper the Yogurt: Place the plain yogurt in a separate bowl. Slowly add 1/2 cup of the warm sauce to the yogurt while stirring to temper it, preventing curdling. Then mix the tempered yogurt back into the sauce thoroughly.
- Cook Chicken: Add the bite-sized chicken pieces to the sauce. Simmer gently for 10 to 15 minutes, or until the chicken is fully cooked and tender, stirring occasionally to coat the chicken in the sauce evenly.
- Finish and Garnish: Stir in a generous amount of chopped fresh cilantro into the dish. Serve the Chicken Tikka Masala hot, ideally with Basmati rice or naan bread for a complete meal.
Notes
- Use whole milk yogurt instead of Greek yogurt to maintain a creamy, smooth sauce texture without curdling.
- Adjust chili powder to taste for desired spiciness.
- Tempering the yogurt is crucial to avoid curdling; add warmed sauce to yogurt gradually before mixing into the main sauce.
- For richer flavor, use butter instead of oil if preferred.
- Serve with steamed Basmati rice or warm naan bread to soak up the flavorful sauce.
