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Chicken Tikka
Chicken Tikka Masala is a must-make, astonishingly easy recipe, made with local grocery store ingredients! The lusciously rich and creamy, bronze-orange tomato-cream curry sauce is earthy, smoky, packed with spices and of course juicy, marinated, charred chicken. This Tikka Masala recipe has been perfected from the spices, to the cooking techniques, down to which tomatoes you use for the best recipe out there! Now, just load your chicken curry over hot rice with a showering of cilantro and a side of naan to mop up the silky sauce, and prepare for downright deliciousness!
👥 6 Servings⏱️ Prep & Cook: 4h⏳ Prep: 25 min🔥 Cook: 35 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- dutch oven
- oven
- pan
- blender
- skillet
📝 Preparation Steps
1
Mix spices: Whisk together all of the Spice Blend spices in a small bowl; set aside.
2
Marinate chicken: Remove 2 1/2 tablespoons Spice Blend to a large bowl or freezer bag (whatever you are going to marinate the chicken in). Add the yogurt, lemon juice, 1 tablespoon grated ginger and 1 tablespoon minced garlic. Whisk to combine. Add the chopped chicken and stir to evenly coat. Marinate for ⏱️ 30-45 minutes at room temperature, but BEST if refrigerated overnight.
lemon juice2 tablespoonsminced garlic, (divided)2 tablespoons
3
Sauté aromatics for sauce: Heat 1 1/2 tablespoons oil in a large braiser or Dutch oven over medium-high heat. Add the onions and sauté until softened, ⏱️ 5-7 minutes. Add the remaining 1 tablespoon ginger, 1 tablespoon garlic and the remaining Spice Blend and sauté for ⏱️ 1 minute.
large onion, (chopped)1minced garlic, (divided)2 tablespoons
4
Make sauce: Stir in the crushed tomatoes. Bring to a boil then reduce to gentle simmer and cook for ⏱️ 10 minutes, stirring often and scraping up the brown bits from the bottom of the pan. (You can cook the chicken while the sauce simmers, see Step 6).
5
Blend sauce (optional but recommended): After simmering, transfer the tomato mixture to a high-powered blender and purée until smooth, leaving a corner of the lid open and covered with a paper towel so steam can escape and it doesn’t explode. Alternatively, transfer to a bowl and use an immersion blender to blend, then return back to the pan. Season to taste. Depending on the tomatoes you used, you may need 1-2 teaspoons sugar to balance the acidity.
sugar, (optional, as needed)1 teaspoon
6
Cook chicken: Heat 2 tablespoons oil in a large cast iron skillet over high heat until smoking. Working in batches, add the chicken in a single layer and cook until charred on each side, about ⏱️ 2 minutes per side (it will not be cooked through). Transfer chicken to a bowl; set aside. Scrape out the skillet in between batches and add more oil to cook the next batch.
7
Combine: Stir the heavy cream into the blended sauce followed by the chicken. Cover and gently simmer for a few minutes, until the chicken is cooked through. Season to taste with additional salt, sugar and/or cayenne pepper.
sugar, (optional, as needed)1 teaspoon
8
Serve: Serve over basmati rice with optional cilantro.
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