Chicken Tikka Masala Recipe
Tender chicken pieces in a spiced creamy sauce, served with rice and naan.
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Ingredients
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Chicken Marinade
Sauce
To Serve
Method
Chicken Marinade
- 1
Marinate the Chicken
In a large bowl, combine the yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, garam masala, turmeric powder, and salt. Mix well to create a marinade.
- 2
Add Chicken
Cut the boneless chicken thighs into bite-sized pieces and add them to the marinade. Ensure all pieces are coated well. Cover the bowl and refrigerate for at least 1 hour, preferably overnight.
Sauce Preparation
- 3
Cook the Onions
In a large skillet or saucepan, heat the vegetable oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5-7 minutes.
- 4
Add Garlic and Ginger
Stir in the minced garlic and grated ginger. Cook for another 2-3 minutes until fragrant.
- 5
Add Tomatoes and Spices
Pour in the crushed canned tomatoes, garam masala, ground cumin, and salt. Stir well and bring to a simmer.
- 6
Finish the Sauce
Reduce the heat to low and add the coconut milk. Stir until the sauce is smooth and simmer for 10 minutes.
Cooking Chicken
- 7
- 8
Combine Chicken and Sauce
Once the chicken is cooked, add it to the simmering sauce. Stir well to coat the chicken in the sauce and let it simmer for an additional 5 minutes.
- 9
Garnish
Stir in chopped fresh cilantro before serving.
To Serve
- 10
Prepare Rice
Cook the basmati rice according to package instructions.
- 11
Serve
Serve the Chicken Tikka Masala hot with cooked basmati rice and warm naan bread.