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Creamy Chicken Tikka Masala Recipe

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4.2 from 7 reviews

This Chicken Tikka Masala recipe features tender, marinated chicken pieces simmered in a creamy, spiced tomato sauce. With a blend of garam masala, turmeric, and cayenne, this dish offers a perfect balance of warmth and flavor, ideal for an authentic Indian-inspired meal served with naan or rice.

Ingredients

Marinade and Chicken

  • 2 shallots, peeled
  • 2-inch piece ginger, peeled
  • 4 cloves garlic, peeled
  • 1/2 cup water, divided
  • 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 3 teaspoons kosher salt, divided
  • 3 teaspoons garam masala, divided
  • 2 tablespoons vegetable oil, divided
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper

Sauce

  • 1 tablespoon tomato paste
  • 1 (14-ounce) can crushed tomatoes
  • 1/2 cup heavy cream

Optional Topping

  • Chopped fresh cilantro

Instructions

  1. Make the paste: Blend the shallots, ginger, garlic, and 1/4 cup water in a blender or food processor until a thick paste forms. Add up to an additional 1/4 cup water as needed to help it combine.
  2. Season the chicken: Toss the chicken cubes with 2 teaspoons kosher salt and 2 teaspoons garam masala evenly to marinate.
  3. Brown the chicken: Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook for 3 to 5 minutes until browned on all sides. Remove the chicken and set it aside.
  4. Cook the shallot paste and spices: In the same pot, add the remaining tablespoon of vegetable oil and heat over medium-high heat. Add the shallot-ginger-garlic paste and cook for 3 minutes, stirring occasionally. Then stir in the remaining teaspoon of salt, remaining teaspoon garam masala, turmeric, black pepper, and cayenne pepper, cooking for 1 more minute while stirring frequently.
  5. Add tomatoes and simmer: Pour in the crushed tomatoes, tomato paste, and 1/4 cup water. Stir well to combine. Return the browned chicken to the pot and bring the mixture to a low simmer. Reduce heat and let it cook gently for 10 minutes to allow flavors to meld.
  6. Finish with cream: Remove the pot from heat and stir in the heavy cream until fully incorporated, creating a rich, creamy sauce.
  7. Serve: Garnish with chopped fresh cilantro if desired. Serve hot alongside naan bread or steamed rice for an authentic experience.

Notes

  • Adjust cayenne pepper to taste for spice level.
  • Use skin-on chicken thighs instead of breasts for a juicier dish, if preferred.
  • Can substitute heavy cream with coconut cream for a dairy-free variation.
  • Allow the sauce to simmer longer for a thicker consistency.
  • Leftovers refrigerate well and taste even better the next day.

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