Chicken Tikka Masala

A classic Indian takeout dish, chicken tikka masala is not as difficult to make at home as you may think. Packed with flavor, the creamy, spiced sauce covers tender pieces of chicken, just waiting to be served with homemade naan and perfect basmati rice. Tangy and deeply spiced, tikka masala is a tomato and cream sauce that traditionally includes garam masala, turmeric, ginger, garlic, and chiles. It also features all the delicious flavors from a batch of the same spices included in the tikka marinade. Here are my best tips on how to make this amazing dish.

What People Are Saying:
"We loved it. We are west Indian and eating our food all the time is getting tiring. Making this was a great add to our menu especially because the kids loved it!" - BlueBee"

"As good (or better) thank most takeout. Much much better than jarred simmer sauce." - dhemp

How To Make Chicken Tikka Masala

INGREDIENTS

• Garlic: The base of the spice mix is a whole bunch of grated garlic. Feel free to adjust to your own taste, but 4 medium cloves did the trick. Try not to use the pre-minced variety, as fresh garlic here makes a huge difference.
• Ginger: Another staple in Indian cuisine; peeling ginger can be time-consuming, but I find using a spoon to be the easiest way to go.
• Garam Masala: The only ingredient you might not already have in your pantry is garam masala—it's basically the Indian version of Chinese five-spice powder. Once you have it, the world is your oyster when it comes to cooking up delicious dishes—the spice blend is found in dishes like aloo gobi, butter chicken, and dal. Trust us, it's worth it to have on hand.
• Coriander, Turmeric & Cumin: Hopefully spices you've already got in your pantry, but feel free to omit if you don't have one or the other. All of these help build the foundation of your chicken tikka masala.
• Tomato Paste: Yes, 1/3 c. is used, plus more to make the spice paste. Robust and bursting with umami, it's essential for this recipe.
• Yogurt: Whole-milk for the best results. You'll need an entire cup to get that wonderfully silky, creamy texture.
• Chicken Breasts: We call for boneless, skinless breasts (usually 6 to 8 oz. each) to make things weeknight-friendly. Feel free to sub in whatever cuts you love, but be sure to adjust the cook time and have an instant-read thermometer handy.
• Onion: A beautiful yellow onion lends a sweet note—try to avoid the stronger-tasting red onions.
• Chiles: Be sure to experiment with the spice levels before picking your chiles. If you don't want a ton of heat, try a red serrano or Fresno chile. Bird's eye or red jalapeños may offer a bit more of a kick.
• Tomato Puree: A simple way to add thickness and flavor to the sauce, just pick up a can from the grocery store.
• Heavy Cream: More richness is needed here to offset the sweet and savory notes of the sauce. It really helps tie everything together.
• Cilantro: A hint of green as a finish is always welcome for any dish, especially one as filling and comforting as chicken tikki masala.

STEP-BY-STEP INSTRUCTIONS

First thing is to make your spicy paste. It's essential to get all of those flavors into otherwise bland chicken breasts. Simply mix the garlic, ginger, garam masala, coriander, turmeric, tomato paste, and salt until a beautiful paste forms.

Take out half of spice paste, then add some yogurt and salt. Make some shallow cuts in each breast, so the spice paste can get deep into each breast. Cover with the spice mixture in the bowl and let marinate—up to 6 hours is ideal.

Ready to cook? Time for the aromatics. Cook some onion and red chiles until softened, then pour in a whole bunch of tomato paste. Throw in the rest of the spicy paste and cook until everything is coasted and fragrant.

Stir in tomato puree, water, and cream and make sure that sauce thickens up nicely.

Time not to be afraid of the broiler; this step is quite easy. Arrange the chicken in a single layer on a wire rack, then broil until the marinade looks thickened and spots have darkened; just be sure to watch closely, as broilers can vary wildly. This should take 10 to 12 minutes, and the chicken won't be cooked all the way through.

Cut the chicken into bite-size pieces, then add to the pot, along with some cilantro. Now's the time to use the thermometer to make sure the chicken is cooked through—if you don't have one, take out a piece and cut through to make sure it's no longer pink.

Beautiful, no? After everything is warmed through, it's ready to go! Be sure to serve with some rice or naan alongside.

Recipe Tips

• How spicy is chicken tikka masala? Chicken tikka masala is a milder dish—it packs in loads of flavor, but isn't an extremely spicy dish. One of our favorite things about making it at home? You get to control the spice levels completely! Add more or less based on personal preference.
• What's the difference between chicken tikka and chicken tikka masala? Chicken tikka refers to chicken that's been marinated in yogurt and then roasted. You can find chicken tikka served on skewers or roasted and served dry. The "masala" in chicken tikka masala refers to the cream sauce that the meat is served in.
• How is tikka masala different from curry? Curry and tikka masala are both spiced, sauce-based dishes with origins in the Indian subcontinent; however, tikka masala (unlike its cousin butter chicken) is believed to hail from Indian diaspora in the United Kingdom in the 1960s. Curry tends to be made with a coconut base, while tikka masala has a cream base.