Chicken Tikka Masala
A comforting and crowd-pleasing chicken dish cooked in a spiced tomato sauce with a creamy finish, perfect for weeknights and dinner parties.
Ingredients
Main Ingredients
- 1 pound chicken breast, cut into 1-inch cubes Thighs can be used for extra moist meat.
- 2 tablespoons vegetable oil Or ghee for richer flavor.
- 1 unit onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced Or 1 tsp ground ginger.
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika Smoked paprika adds depth.
- 1 can tomato sauce (15 ounces)
- 1 cup heavy cream Use coconut milk for dairy-free.
- Salt to taste
- Fresh cilantro for garnish
Instructions
Preparation
- Heat oil in a large pan over medium heat. Add the chopped onion. Sauté until it turns golden, about 6–8 minutes.
- Add the minced garlic and ginger. Cook, stirring, for about 1 minute until fragrant.
Cooking
- Increase the heat slightly. Add the chicken cubes in a single layer. Brown them on all sides, about 4–5 minutes.
- Sprinkle in garam masala, cumin, coriander, and paprika. Stir and toast the spices for 30–60 seconds.
- Pour in the tomato sauce and stir to combine. Bring the mixture to a gentle simmer.
- Reduce heat to low. Stir in the heavy cream. Let the sauce simmer uncovered for 10–15 minutes until the chicken is cooked through and the sauce has thickened.
- Taste and add salt as needed. If the sauce is too tangy, a pinch of sugar balances it.
Serving
- Garnish with chopped fresh cilantro and serve hot over basmati rice or with warm naan.
Notes
For a full plate, add a side of cucumber raita or plain yogurt to cool the palate. Can be made ahead and flavors improve overnight.