Chicken Tikka Masala Easy Delicious Make

This rich and soft flickoursome tikka chicken rival any Indian restaurant! Why go when you can make it better at home! With aromatic golden chicken pieces that swim in an amazing curry sauce, this Chicken Tikka Masala recipe is one of the best you will try!

Chicken Tikka Masala is soft and easy to make at home in one pan with simple ingredients! Full of extraordinary taste, it rivals any Indian restaurant! Aromatic golden chicken pieces in a fabulous cream curry sauce, this Chicken Tikka Masala recipe is one of the best you will try! | cafedelites.com

how do you make chicken tikka masala?
The BEST part about this recipe is that you might already have these ingredients in your kitchen. If not, they are very easy to find in grocery stores, you don't need to look high and low to find it! Authentic Tikka Masala chicken is usually made with marinated chicken yogurt, stabbed and burned for an extraordinary bbq flavor. For the sake of making this recipe so much easier for us to make at home, we use a skillet or pan to cook it all, while still keeping that extraordinary taste.

chicken thighs or breasts
We still coat and marinate our chicken with aromatic spiced Tikka yogurt, using chicken thighs instead of breast for juicy and delicious results. Using thighs also reduces salting time, it only takes a minimum of 10 minutes to soak all the flavors!

You CAN use breasts if you want, but I suggest soaking them overnight for better results. This gives yogurt time to soften it, producing better results when cooking with high heat.

Ingredients

For the chicken marinade:

• 28 oz (800g) boneless and skinless cut into bite-sized pieces
• 1 cup of plain yogurt
• 1 1/2 tablespoons minced garlic
• 1 tablespoon ginger
• 2 salt masala teaspoons
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon Kashmiri chili (or 1/2 teaspoon ground red chili powder)
• 1 teaspoon of salt

For the sauce:

• 2 tablespoons of vegetable / canola oil
• 2 tablespoons butter
• 2 small onions (or 1 large onion) finely diced
• 1 1/2 tablespoons garlic finely grated
• 1 tablespoon of ginger finely grated
• 1 1/2 salt masasas teaspoons
• 1 1/2 ground cumin teaspoons
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 14 oz (400g) tomato puree (tomato sauce / Passata)
• 1 teaspoon Kashmiri chili (optional for color and flavor)
• 1 teaspoon ground red chili powder (adjust to your taste preference)
• 1 teaspoon salt
• 1 1/4 cups of thick or thick cream (use evaporated milk for lower calories)
• 1 teaspoon brown sugar
• 1/4 water cup if needed
• 4 tablespoons Fresh cilantro or coriander to garnish

Instructions

In a bowl, combine chicken with all ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).

The oil heat in a large skillet or pot is over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)

Melt the butter in the same pan. Fry theions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.

Add garlic and ginger and sauté for 1 minute until fragrant, then add salt masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.

Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red color.

Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until the chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.

Garnish with cilantro (coriander) and serve with fresh, hot basmati rice.

Subscribe to receive free email updates: