Chicken Tikka Masala – Chicken tikka masala can be made in one pan at home with just a few basic ingredients! This rich and flavorful Chicken Tikka will compete with any Indian restaurant! Why spend money on a meal when you can make things cheaper at home? This Chicken Tikka Masala recipe is one of the best you’ll ever try, with aromatic golden chicken parts floating in an exquisite curry sauce! Serve with our garlic butter naan breads! I love simplifying recipes and making them available to the ordinary American cook with basic ingredients and planning, but I think the original version of this Slow Cooker Tikka Masala recipe went a little too far.
What’s the best way to make chicken tikka masala?
The best thing about this recipe, and similar to our Butter Chicken, is that you can already have all of the ingredients on hand. If not, they’re so easy to come by in every grocery store that you won’t have to look hard to find them! Authentic Chicken Tikka Masala is usually made with yogurt-marinated chicken that has been skewered and chargrilled for exceptional bbq flavor. We’re cooking it in a pan or pot to make this meal much simpler to make at home while also maintaining the awesome flavors.
The spices: To make the flavors more nuanced, I added some cumin, turmeric, and smoked paprika, as well as some cumin, turmeric, and smoked paprika to give the dish an extra smoky taste that mimics the fire-licked flavor of typical chicken tikka masala.
Searing: I wanted to add an extra phase to this method, which might seem complicated to some, but it completely transforms the flavor. The maillard reaction and toasting the spices bring a lot of flavor to the aged meat until it goes into the slow cooker. Similarly, sautéing the onions improves their taste and absorbs any spices or chicken flavor that might have remained in the skillet. This is an essential move that can not be skipped. I guarantee it’ll go quickly.
thighs or breasts of chicken
For juicy and succulent performance, we continue to coat and marinate our chicken in an aromatic spiced Tikka yogurt, using chicken thighs instead of breasts. Using thighs also cuts down on marinating time, when they just need to soak up all of those flavors for a minimum of 10 minutes!
You can use breasts if you like, but for best effects, marinate them overnight. This allows the yogurt to tenderize the vegetables, resulting in a stronger outcome when cooked over high heat.
The Unknown Ingredient
Okay, you may have your own thoughts on this, but I like to think of chicken tikka masala as a five-ingredient dish:
- Chicken is a delicious dish.
- Yogurt is a delicious dairy product.
- Sauce made from tomatoes
- sour cream
- Masala powder
How to Make Chicken Tikka Masala in Different Ways
This recipe is intended to be cooked on the stovetop, but for a more hands-off solution, you might use an Instant Pot or a slow cooker. I prefer the classic stovetop recipe, but it’s delicious in every form.
To make Chicken Tikka Masala, follow these steps:
We begin by marinating the chicken in a yogurt and spice mixture. It can marinate for at least two hours to fully tenderize the chicken, allowing it to be grilled or griddled later without drying out.
Then, we’ll make the sauce by softening onions in a pan with a little butter and oil. Stir in the garlic, ginger, garam masala, ground coriander, paprika, cumin, cinnamon, and tomato puree.
I like to add a chopped red pepper at this stage. This is completely discretionary, and certainly not authentic, but I like to get in some vegetables whenever I can.
Then, when you’re cooking the chicken, add the tinned tomatoes and water and let it boil for 15-20 minutes.
You can roast the chicken on a griddle or on skewers on the grill, or you can spread it out on a plate, spray it with oil, and grill it until mildly charred, like I do. You shouldn’t need to turn the pieces to cook them through if they aren’t too big.
Stir in the milk, ground almonds, and a pinch of brown sugar, then toss in the fried chicken. Stir all together and heat the milk for a few minutes before serving.
My favorite side dish is boiling rice.
what to serve with tikka masala chicken
Hot and fresh Basmati rice, garlic butter rice, and fresh homemade Naan bread or flatbread are the best sides.
MORE DELICIOIUS RECIPES HERE:
- chicken breasts, boneless and skinless, 2 lbs
- 1 tablespoon masala paste
- 1/2 cup yogurt (plain)
- 1–2 tblsp. olive oil
- 2 cups pureed tomatoes
- 1 quart of heavy cream (sub a 14-ounce can of regular coconut milk)
- kosher salt, 1–2 teaspoons
- Serve with rice and cilantro.
- Masala Paste (Masala Paste):
- 2 onions
- 5 garlic cloves
- a slice of fresh ginger, about 2 inches long
- garam masala (3 tblsp.)
- 1 tablespoon chili powder, turmeric, and cumin powder
- 1/2 teaspoon garlic, field
- 2 tsp. salt (kosher)
- cayenne pepper (12 teaspoon)
- cilantro stems in a small mound
- one lemon's juice
Combine the chicken breast bits, milk, garlic, ginger, lemon juice, coriander, turmeric, cumin, paprika, chilli powder, cinnamon, salt, and pepper in a bowl or freezer container. Combine all ingredients in a mixing bowl, then cover and refrigerate for 2-3 hours to marinate.
Start the sauce 35-40 minutes until you're ready to eat.
In a big frying pan (skillet), heat the oil and butter over medium-high heat until the butter has melted. Cook for 4-5 minutes, or until the onion is softened.
Garam masala, ground coriander, paprika, cumin, cinnamon, and tomato puree are added to the pan. Cook, stirring occasionally, for 2-3 minutes to encourage the spices to release their fragrance.
Combine the diced red bell pepper, tinned tomatoes, and water in a large mixing bowl. Stir and bring to a boil, then reduce to a low heat and continue to cook for 15-20 minutes, or until the sauce has thickened (now is a good time to put your rice onto boil).
Take the marinated chicken out of the refrigerator and place it on a baking sheet.
Brush the chicken with the oil and grill for 8-10 minutes, or until the exterior is crispy. You shouldn't need to turn the parts if they aren't too tall, but if they aren't cooked through underneath, give them a turn with tongs. By carving the chicken into a bigger portion and ensuring it is no longer pink in the center, you will ensure it is fully cooked.
Stir in the milk, ground almonds, and sugar when the sauce is almost finished, then add the cooked chicken tikka. Cook for another 5 minutes to heat it up.
Serve with boiled rice and fresh coriander on top. If you like, throw in a few chilies as well.
Is it possible to freeze Chicken Tikka Masala?
Yes, you can prepare the whole dish ahead of time and mix the chicken into the sauce before cooling, covering, and freezing it. Reheat in a pan, stirring often until boiling hot inside, after defrosting overnight in the refrigerator.
Steps 1 and 2 of Slow Cooker Chicken Tikka Masala have the same ingredients and instructions. Phase 3: Place the chicken, masala paste, and tomato puree in a slow cooker and cook on high for 4 hours or low for 6-8 hours. Finish with a dollop of milk.
Tomato Puree: You can find canned tomato puree in most supermarkets. Otherwise, use basic tomato sauce (it'll be a little thinner) or canned tomatoes that have been pureed in a food processor or blender. The aim is to use simple pureed tomatoes that haven't been seasoned.