Description
Tender marinated chicken simmered in a rich, creamy tomato and coconut milk-based sauce. A comforting and flavorful Indian-inspired dish.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup plain Greek yogurt
- 2 tablespoons ginger-garlic paste (equal parts ginger and garlic, finely grated or minced)
- 1 tablespoon lemon juice
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon red chili powder (or to taste)
- 1/2 teaspoon salt (or to taste)
- 2 tablespoons olive oil (or ghee for a richer flavor)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 (28 ounce) can crushed tomatoes
- 1 (13.5 ounce) can coconut milk (full-fat for best results)
- 1/2 cup vegetable broth (or chicken broth)
- 2 tablespoons tomato paste
- 1 tablespoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder (or to taste)
- 1/2 teaspoon sugar (to balance acidity)
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Marinate the Chicken: In a large bowl, combine Greek yogurt, ginger-garlic paste, lemon juice, garam masala, turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well. Add chicken cubes and coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight.
- Prepare the Tikka Masala Sauce: Heat olive oil (or ghee) in a large pot or Dutch oven over medium heat. Add onion and cook until softened and translucent (5-7 minutes). Add garlic and ginger and cook until fragrant (about 1 minute).
- Pour in crushed tomatoes, coconut milk, and vegetable broth. Stir well.
- Stir in tomato paste, garam masala, turmeric powder, cumin powder, coriander powder, red chili powder, sugar, and cayenne pepper (if using). Mix thoroughly.
- Bring the sauce to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to an hour, stirring occasionally.
- After simmering, use an immersion blender or transfer the sauce to a regular blender (in batches, being careful with hot liquids!) and blend until smooth (optional).
- Taste and adjust seasoning as needed.
- Cook the Chicken (Choose one method):
- Grilling/Broiling: Preheat grill to medium-high or broiler to high. Thread chicken onto skewers (if grilling) or arrange on a foil-lined baking sheet (if broiling). Grill for 8-10 minutes, turning occasionally, or broil for 5-7 minutes per side, until cooked through and slightly charred.
- Pan-Frying: Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add chicken in a single layer (in batches if needed). Cook for 6-8 minutes, turning occasionally, until cooked through and lightly browned.
- Combine Chicken and Sauce: Add cooked chicken to the pot of Tikka Masala sauce. Stir gently to coat. Simmer for another 5-10 minutes.
- Serve: Serve over cooked basmati rice or naan bread. Garnish with fresh cilantro. Optional: Serve with a dollop of plain yogurt or a squeeze of lemon juice.
Notes
- Marinating the chicken for longer (up to overnight) will result in more flavorful and tender chicken.
- Using full-fat coconut milk will create a richer and creamier sauce.
- Simmering the sauce for a longer period allows the flavors to meld together and develop a deeper complexity.
- Blending the sauce is optional; skip this step if you prefer a chunkier sauce.
- Adjust the amount of red chili powder and cayenne pepper to your desired level of spiciness.
- Ghee can be used instead of olive oil for a more authentic flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour