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Creamy Chicken Tikka Masala Recipe

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4.3 from 25 reviews

This Chicken Tikka Masala recipe is a flavorful, creamy Indian-inspired dish featuring tender chicken simmered in a spiced tomato and cream sauce. Perfectly balanced with garam masala, turmeric, and a hint of cayenne, this easy stovetop recipe delivers delicious restaurant-quality flavors in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

For the Chicken Marinade

  • 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 teaspoons kosher salt, divided
  • 2 teaspoons garam masala, divided

For the Spice Paste

  • 2 shallots, peeled
  • 2-inch piece ginger, peeled
  • 4 cloves garlic, peeled
  • 1/2 cup water, divided

For the Sauce

  • 2 tablespoons vegetable oil, divided
  • 1 teaspoon kosher salt
  • 1 teaspoon garam masala
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon tomato paste
  • 1 (14-ounce) can crushed tomatoes
  • 1/2 cup heavy cream
  • Optional for topping – chopped fresh cilantro

Instructions

  1. Prepare the spice paste: Blend the shallots, ginger, garlic, and 1/4 cup water together in a blender or food processor to create a thick paste. If the mixture is too thick and not coming together smoothly, add up to another 1/4 cup of water.
  2. Marinate the chicken: Toss the cubed chicken with 2 teaspoons of kosher salt and 2 teaspoons of garam masala, ensuring each piece is well coated.
  3. Brown the chicken: Heat 1 tablespoon of vegetable oil in a large pot or dutch oven over medium-high heat. When the oil is hot, add the chicken pieces and cook for 3 to 5 minutes, turning occasionally until browned on all sides. Remove the chicken from the pot and set aside.
  4. Cook the spice paste: Using the same pot, heat the remaining 1 tablespoon of vegetable oil over medium-high heat. Add the prepared shallot mixture and cook, stirring occasionally, for 3 minutes until fragrant.
  5. Add spices: Add the remaining teaspoon of kosher salt, the remaining teaspoon of garam masala, turmeric, black pepper, and cayenne pepper to the pot. Stir continuously and cook for 1 minute to toast the spices and deepen their flavors.
  6. Create the sauce: Pour in the canned crushed tomatoes, tomato paste, and 1/4 cup water. Stir well to combine all the ingredients.
  7. Simmer the chicken: Return the browned chicken to the pot and bring the sauce to a low simmer. Reduce the heat to low, cover the pot partially, and let it simmer gently for 10 minutes, allowing the chicken to cook through and the flavors to meld.
  8. Finish the sauce: Remove the pot from heat and stir in the heavy cream carefully until incorporated, giving the sauce its signature creamy texture and richness.
  9. Serve: Spoon the chicken tikka masala over rice or alongside naan bread. Garnish optionally with chopped fresh cilantro for a fresh herby touch.

Notes

  • Adjust cayenne pepper to your heat preference; omit if a milder dish is desired.
  • Chicken breasts can be substituted with boneless thighs for a juicier texture.
  • If you prefer a thicker sauce, simmer uncovered for an additional 5 minutes before adding cream.
  • Use low-fat cream or coconut milk as a dairy alternative for a different flavor profile.
  • Serve with basmati rice or warm naan bread for a complete meal.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian

Find it online: https://allyumcooks.com/creamy-chicken-tikka-masala-recipe/