Tikka Masala is a staple in Indian cuisine and it’s no wonder—it’s delicious! Tikka Masala translates to “mixed pieces,” which refers to the chunks of meat or vegetables that are cooked in a creamy, tomato-based sauce. While Chicken Tikka Masala is typically made with boneless chicken breasts, I prefer using boneless skinless thighs because they stay juicy and tender when grilled. This stew-like dish can be served over rice or with naan for an indulgent meal on its own!
Ingredients :
1 pound boneless, skinless chicken breasts
2 cups plain yogurt
1 tablespoon minced fresh ginger root
2 cloves garlic, minced
2 teaspoons garam masala
1/2 cup vegetable oil, divided
2 onions, diced 1-inch pieces
3 teaspoons paprika
1 teaspoon cayenne pepper, or to taste
one (28 ounces) can of crushed tomatoes
1 tablespoon honey
2 cups heavy cream
salt and pepper to taste
How to make chicken tikka masala ?
- In a small bowl, mix together the yogurt, ginger, garlic, garam masala, and 1/2 cup vegetable oil.
- Cook chicken breasts in a nonstick skillet over medium heat until cooked through, about 5-7 minutes per side (4 minutes for frozen breasts). Set aside to cool slightly.
- Heat the remaining 1/4 cup vegetable oil in a large saucepan over medium heat until hot but not smoking. Add onions and cook until softened, stirring occasionally, about 10 minutes or until caramelized and golden brown (add more oil if necessary).
- Stir in paprika, cayenne pepper, crushed tomatoes, and honey; bring to a simmer over medium heat; reduce heat to low; cover with an inverted lid. Cook until thickened slightly and bubbly around the edges of the pan, stirring occasionally once the first boil begins (about 30 minutes).
- Meanwhile, add chicken to a saucepan along with cooled yogurt marinade mixture; stir well to combine ingredients evenly throughout saucepan contents (do not stir too vigorously or else yogurt mixture will break apart); simmer uncovered another 10-15 minutes or until thickened slightly.
Honey & Heavy cream
1 tablespoon of honey is a good way to get more antioxidants, vitamins, and nutrients into your diet. Honey is also a natural preservative.
2 cups heavy cream
- Use heavy cream, not light cream. The fat content of heavier creams will help thicken the sauce and give it a beautiful satiny finish. You can also use sour cream or half-and-half, but these don’t have as much fat content as regular heavy cream and may not get as thick and creamy.
- Add the heavy cream at the end of cooking—not at the beginning. If you add it too early, it will just melt into your dish and turn everything soupy again!
To Sum Up!
The best thing about chicken tikka masala – you can use boneless chicken breasts or skinless thighs. Also, the prep time varies depending on how quickly you can chop the vegetables. This recipe is easy to follow, and you can enjoy it with Steamed Basmati Rice, green leaf salad, and tandoori roti.
