Chicken Tikka Masala is a delightful dish that brings together tender, marinated chicken with a rich and flavorful curry sauce.
Originating from the Indian subcontinent, this recipe has gained popularity worldwide for its aromatic spices and creamy texture. While it may seem daunting at first glance, fear not, for I’ve crafted a recipe that’s both delicious and beginner-friendly.
In this recipe, succulent chicken pieces are marinated in a yogurt-based mixture infused with spices like turmeric, cumin, and coriander.
This marinade not only adds flavor but also helps tenderize the chicken, ensuring every bite is juicy and flavorful. Once the chicken is marinated to perfection, it’s shallow-fried until beautifully charred, adding depth to the dish.
The curry masala, cooked with onions, tomatoes, and an array of spices, forms the heart of this dish. Ginger and garlic paste provide aromatic undertones, while Kashmiri chili powder lends a vibrant hue without overwhelming heat.
A touch of cashew powder adds creaminess and a subtle nuttiness to the sauce, elevating its richness.
Finally, the dish is finished with a sprinkle of dried fenugreek leaves and fresh coriander, adding a burst of freshness and aroma.
Serve this Chicken Tikka Masala with warm garlic naan for a complete and satisfying meal that’s sure to impress your family and friends.
Expert Tip: Experiment with different garnishes such as sliced green chilies, lemon wedges, or a dollop of yogurt for added freshness and flavor.
Chicken: Chicken serves as the main protein in this dish, providing a juicy and tender texture. Marinating the chicken ensures it’s infused with flavor and remains succulent throughout the cooking process.
Yogurt: Yogurt acts as a tenderizer in the marinade, making the chicken moist and tender. It also adds a subtle tanginess to the dish, balancing the spices.
Salt: Salt enhances the flavor of the chicken and helps to season it evenly. It also aids in tenderizing the meat.
Chilli Powder: Chilli powder adds a kick of heat to the marinade, providing warmth and depth of flavor to the chicken.
Turmeric Powder (Haldi): Turmeric powder not only adds a vibrant yellow color to the marinade but also lends a warm, earthy flavor to the dish.
Lemon Juice: Lemon juice adds a bright and citrusy note to the marinade, enhancing the overall flavor profile of the dish.
Coriander Powder: Coriander powder contributes a warm and aromatic flavor to the marinade, complementing the other spices.
Cumin Powder: Cumin powder adds a nutty and earthy flavor to the marinade, enhancing the overall depth of flavor in the dish.
Olive Oil: Olive oil is used for shallow-frying the marinated chicken and forms the base of the curry masala. It adds richness and depth to the dish.
Onions: Onions form the foundation of the curry masala, providing sweetness and depth of flavor. They also add texture to the sauce.
Tomatoes: Tomatoes add a tangy and slightly sweet flavor to the curry masala, while also contributing to its rich and thick consistency.
Ginger Paste: Ginger paste adds a warm and spicy flavor to the curry masala, complementing the other spices.
Garlic Paste: Garlic paste adds a pungent and aromatic flavor to the curry masala, enhancing its overall depth and complexity.
Kashmiri Chilli: Kashmiri chili powder adds a vibrant red color to the curry masala without adding too much heat. It provides a mild spiciness and enhances the visual appeal of the dish.
Cashew Powder: Cashew powder adds creaminess and richness to the curry masala, creating a velvety texture and subtle nutty flavor.
Garam Masala: Garam masala is a blend of spices that adds warmth and depth of flavor to the curry masala. It enhances the overall aroma and complexity of the dish.
Dried Fenugreek Leaves (Methi): Dried fenugreek leaves add a slightly bitter and earthy flavor to the dish, balancing the richness of the curry masala.
Coriander: Fresh coriander leaves, also known as cilantro, are used as a garnish to add freshness and brightness to the dish.
Expert Tip: If you prefer a smoother sauce, you can blend the curry masala mixture after cooking to achieve a silky texture.
Expert Tip: For extra flavor, marinate the chicken for at least 2 hours or overnight in the refrigerator.
Yes, you can substitute chicken breast for chicken thighs in this recipe. However, chicken thighs tend to be juicier and more flavorful due to their higher fat content.
Yes, you can prepare the marinade and marinate the chicken in advance. You can also prepare the curry masala ahead of time and refrigerate it until ready to use. Simply reheat the curry masala and add the cooked chicken before serving.
The level of spiciness can be adjusted to suit your personal preference. You can reduce the amount of chili powder and Kashmiri chili powder for a milder version of the dish.
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I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.
Latest comments (2)
What can I use if I don’t have cashew powder?
Hi Amanda!
You can always grind a few cashews and make a powder out of them. If you don’t have any cashews either, then you can exclude them from the recipe 🙂