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Prep Time: 10 MinutesBake Time: 20 MinutesCook Time: 20 MinutesServings: 6
Chicken Tikka Masala is one of my all-time favorite Desi dishes! Chicken Tikka Masala is a dish that originated from India and quickly became popularized in the United Kingdom and is now, arguably, one of the most popular dishes around the world! The curry begins with a yogurt marinade that’s roasted in spices that provide a depth that is similar to Tandoori chicken. Then, the chicken pieces are added into a spicy tomato curry, blended with heavy cream, butter, and fenugreek leaves. This dish is spicy, rich, and packed full of flavor!
Chicken Tikka Masala

INGREDIENTS:

MARINADE:

  • 2 lbs Boneless Chicken
  • 1 Tablespoon Kunafa Food Coloring or a Couple of Drops of Red Food Coloring
  • 3 Tablespoons of Full Fat Yogurt
  • 1 Tablespoon Distilled White Vinegar
  • 1 Tablespoon Vegetable Oil
  • Juice of One Lemon
  • 3 Tablespoons of Red Paprika Powder
  • 1 Tablespoon of Kashmiri Chili Powder (Reduce to 1 Teaspoon for a Mild Flavor)
  • 1 Tablespoon Garlic Paste
  • 1 Tablespoon Ginger Paste
  • Salt and Black Pepper to taste

CURRY 

  • 1 Large Yellow Onion
  • 1 Garlic Clove
  • 1 Tablespoon Garlic Paste
  • 1 Tablespoon Ginger Paste
  • 1 Tablespoon Red Pepper Paste
  • 1 Tablespoon Turmeric Powder
  • 2 Tablespoons of Garlic Powder
  • 2 Tablespoons Onion Powder
  • 1 Tablespoon Ginger Powder
  • 2 Tablespoons of Coriander Powder
  • 1 Tablespoon of Garam Masala
  • 3 Curry Leaves
  • 2 Tablespoons of Ghee
  • 1 Can (15 Ounces) of Crushed Tomatoes or Tomato Puree
  • 1/3 Cup of Heavy Cream
  • 1/2 Cup of Fenugreek Leaves

TOPPINGS:

  • Cilantro
  • Shallots
  • Lemon Slices

TOOLS:

  • Immersion Blender or Blender
Chicken Tikka Masala

DIRECTIONS:

1.) First, you will need 2 lbs. of boneless chicken, preferably chicken thighs, for a moist Chicken Tikka Masala. In a large mixing bowl, add all marinade ingredients to the meat. Remember to season generously with salt and black pepper. Mix all ingredients until combined and refrigerate for at least one hour. Tip: for best results, allow the chicken to marinate overnight.

In a large mixing bowl, add all marinade ingredients to the meat.


2.) Once ready, bake the chicken in a tray at 450 Degrees F until fully cooked.

Bake the chicken at 450 Degrees F until fully cooked.


3.) Add one tablespoon of vegetable oil to the pot. Add in 1 large diced onion and sauté until translucent. Then add the ginger paste and garlic paste and sauté until it reaches a light brown color. Add in the curry spices and sauté until incorporated.

Add in 1 large diced onion and sauté until translucent.


4.) Add in the crushed tomatoes and mix until incorporated. Allow the curry to simmer for 20 minutes. Once ready, you may adjust the curry with spices and seasoning. At this point, you may turn the stove off and allow the curry to cool. Use an immersion blender to smooth out the puree. If the curry is still too thick, feel free to adjust with a splash of water to smooth out the curry.
5.) Add in the chicken tikka pieces to the curry. Next, add in the fenugreek leaves and heavy cream. Then, add Ghee (Clarified Butter) for a luscious sauce. Note: If you do not have ghee, you may use butter. However, ghee provides a slightly more roasted, nutty note to the dish. Lastly, add the juice of one lemon to brighten the curry.

Add in the chicken tikka pieces to the curry.


6.) Garnish with cilantro, shallots, and lemon slices.
7.) Serve Chicken Tikka Masala with fresh naan or basmati rice and enjoy!

Chicken Tikka Masala