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Deliciously Easy Smoky Spiced Chicken Tikka Masala Recipe

Smoky Spiced Chicken Tikka Masala Recipe In Creamy Tomato Curry Sauce

This Smoky Spiced Chicken Tikka Masala recipe is easy to whip up, packed with flavor, and sure to impress your loved ones. It's a comforting dish that brings warmth and satisfaction to any table.
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Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Marinade
  • 500 g boneless chicken thighs Tender and juicy, perfect for absorbing spices.
  • 1 cup plain yogurt Marinade base for tender chicken.
  • 2 tbsp lemon juice Adds a bright zing.
  • 2 tbsp vegetable oil For cooking.
  • 1 tbsp garam masala Essential for authentic flavor.
  • 1 tbsp smoked paprika Gives a smoky note.
  • 1 tsp ground cumin Earthy and aromatic.
  • 1 tsp ground coriander Adds a citrusy flavor.
  • 1 tsp turmeric powder For color and health benefits.
  • 1 tsp chili powder Adjust for heat preference.
  • 3 cloves garlic minced.
  • 1 inch piece ginger grated.
For the Sauce
  • 1 onion finely chopped Sweet and savory base.
  • 1 can crushed tomatoes The heart of your creamy sauce.
  • 1 cup heavy cream For a luxurious finish.
  • Salt to taste Essential for flavor.
  • Fresh cilantro chopped, for garnish.

Equipment

  • Large Bowl
  • Skillet
  • Large Pan

Method
 

  1. Step 1: In a large bowl, combine the yogurt, lemon juice, vegetable oil, garam masala, smoked paprika, cumin, coriander, turmeric, chili powder, garlic, and ginger. Add the chicken pieces and mix well to coat. Cover and let it marinate for at least 1 hour, or overnight for best flavor.
  2. Step 2: Preheat your grill or skillet over medium-high heat. Cook the marinated chicken pieces for about 5-7 minutes, turning occasionally, until cooked through and slightly charred. Remove from heat and set aside.
  3. Step 3: In a large pan, heat a little oil over medium heat. Add the chopped onion and sauté until golden brown. Stir in the crushed tomatoes and cook for about 5 minutes, allowing the flavors to meld together.
  4. Step 4: Add the cooked chicken to the tomato sauce and stir well. Pour in the heavy cream and mix until the sauce is creamy and well combined. Season with salt to taste.
  5. Step 5: Let the mixture simmer for about 10-15 minutes, allowing the flavors to develop and the sauce to thicken.
  6. Step 6: Garnish with fresh cilantro and serve hot with basmati rice or naan bread.

Notes

Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat gently on the stove or in the microwave.