Tikka Masala Curry Recipe
ikka Masala is a universal crowd pleaser! Its flavor comes from a blend of aromatic spices, including coriander and lemon with its characteristic yellow color arising from the use of turmeric.
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Ingredients
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Classic Curries
Method
Classic Curries
- 1
Prepare the marinade
In a large bowl, whisk together yogurt, lemon juice, minced garlic, grated ginger, and spices: garam masala, turmeric, cumin, coriander, paprika, and chili powder. Add the salt. Toss the chicken pieces in the marinade until evenly coated. Cover and refrigerate for 20–30 minutes (or up to 2 hours) to tenderize and flavor.
- 2
Sear the chicken
Heat 2 tablespoons oil in a large skillet or Dutch oven over medium-high heat. Remove chicken from the marinade, reserving the excess marinade, and sear until browned on all sides, about 5–6 minutes. Transfer chicken to a plate.
- 3
- 4
Combine and simmer
Stir in the crushed canned tomatoes and the reserved marinade. Return the chicken to the pan. Simmer over medium-low heat until the chicken is cooked through and the sauce thickens, about 15–20 minutes. If the sauce gets too thick, add a splash of water.
- 5
Finish with cream and season
Stir in the heavy cream and simmer for 2–3 minutes. Taste and adjust salt as needed.
- 6
Garnish and serve
Turn off the heat. Sprinkle chopped cilantro over the curry. Serve hot with basmati rice or naan.
