Chicken Tikka Masala
Juicy pieces of spiced chicken are browned until lightly charred, then simmered in a smooth tomato sauce enriched with cream. The combination of warm spices, ginger, garlic, and tangy yogurt creates a richly flavored curry without requiring a tandoor oven.
For the best texture, marinate the chicken for at least 30 minutes, or refrigerate it overnight. Chicken thighs stay especially tender, but boneless chicken breast works well when cooked carefully. Broil or grill the marinated chicken for deeper char if you prefer, and use coconut milk instead of cream for a dairy-free variation.
Serve spoonfuls over basmati rice with naan, fresh cilantro, and lemon wedges. This homemade curry is ideal for a weeknight dinner, but it also reheats well, making it a practical make-ahead meal for busy days or casual gatherings.
How to Make It
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1
Combine the yogurt, lemon juice, garlic, ginger, cumin, coriander, paprika, garam masala, and salt in a bowl. Cut the chicken into 1-inch pieces, add it to the marinade, and stir to coat. Cover and refrigerate for at least 30 minutes or overnight.
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2
Cook the basmati rice according to the package directions while the chicken marinates, then keep it covered until ready to serve.
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3
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Lift the chicken from the marinade, letting excess drip away, and cook it in batches for 3 to 4 minutes per side until browned and nearly cooked through. Transfer the chicken to a plate.
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4
Heat the remaining oil in the same skillet over medium heat. Add the onion and cook for 5 to 7 minutes until softened and lightly golden.
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5
Add the garlic and ginger and cook for 1 minute. Stir in the cumin, coriander, paprika, turmeric, and cayenne, and cook for 30 seconds until fragrant.
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6
Pour in the crushed tomatoes and water. Scrape up any browned bits, bring the sauce to a simmer, and cook for 10 minutes, stirring occasionally, until slightly thickened.
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7
Return the chicken and its juices to the skillet. Simmer for 5 minutes, or until the chicken reaches 165°F (74°C) in the center.
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8
Stir in the cream, garam masala, and salt. Warm the sauce gently for 2 to 3 minutes without boiling, then taste and adjust the seasoning.
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9
Serve the chicken tikka masala over basmati rice. Garnish with cilantro and offer lemon wedges on the side.
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