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This fragrant Chicken Tikka Masala features juicy marinated chicken bits swimming in a creamy, spiced tomato sauce that tastes just like what you'd get at a fancy restaurant. This take on the classic balances punchy spices with smooth, velvety sauce for a meal that's better than takeout and totally doable in your own kitchen.
I started making this when we couldn't visit our favorite curry place during quarantine. After trying lots of versions, this one became our weekly Sunday tradition, with everyone crowding around to make sure they got their fair share of that amazing sauce.
What You'll Need
- Greek yogurt: Works as your perfect chicken tenderizer while adding a nice tang grab the full-fat kind for best results
- Ginger garlic paste: Creates the flavor backbone for both your marinade and sauce making it yourself beats anything from a jar
- Garam masala: Gives you that classic warm spice mix that makes this dish pop grinding your own spices takes this to another level
- Heavy cream: Smooths out the tangy tomatoes and makes everything silky let it come to room temp before adding to avoid splitting
- Smoked paprika: Brings a hint of smokiness that makes everything taste better get the Spanish stuff if you can find it
How To Make It
- Prep Your Chicken:
- Slice chicken into 1-inch cubes so they cook evenly. Mix all your marinade stuff in a glass container and make sure every chicken piece gets coated. The yogurt and lemon juice will work on the meat to make it super tender. Let it sit at least 4 hours so the flavors really soak in.
- Get Some Color on the Meat:
- Get your heaviest skillet super hot before throwing in the chicken. Don't crowd the pan cook in batches if you need to keep the heat high. You want some nice dark spots on the edges for that almost-tandoori taste. The chicken should be mostly but not completely cooked it'll finish in the sauce later.
- Start Your Sauce Base:
- Cook your onions slowly until they turn a nice golden color about 8-10 minutes. This brings out their natural sweetness. When you add your spices, let them sizzle in the oil for half a minute until you can really smell them this wakes them up and makes them way more flavorful.
- Make It Saucy:
- Cook the tomato paste until it darkens a bit and doesn't smell raw anymore. Add your crushed tomatoes and cook until you see oil bubbling up around the edges that means it's reduced properly. Turn down the heat before adding cream and stir constantly so everything mixes well without breaking.
- Bring It All Together:
- Add the chicken back in carefully so you don't mess up those nice charred bits. Let everything bubble together for at least 5 minutes the sauce gets richer while the chicken finishes cooking to juicy perfection.
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The garam masala really makes or breaks this dish. My first try used an old forgotten jar from my cabinet, and it turned out just okay. When I switched to freshly toasted and ground spices, the whole dish changed completely, with flavor that kept getting better with each bite.
Adjusting The Spiciness
You can easily tweak how hot this dish turns out. If you don't like things too spicy, start with just a little chili powder the dish should be warm but not burning. The yogurt and cream help calm down the heat anyway, so you get a rounded flavor instead of just painful spiciness. If you love heat, try adding a chopped green chili when you put in the garlic and ginger.
Cook It Ahead Of Time
This curry actually tastes better the next day, so it's perfect for planning ahead. You can make the whole thing up to three days before you need it just keep it in the fridge in a sealed container. The flavors keep mingling and getting deeper the longer it sits. When you want to eat it, warm it up slowly on the stove with a splash of water or cream to get the right thickness back. The chicken stays tender instead of getting tough like many leftovers do.
Serve It The Right Way
Basmati rice works great with this, but don't stop there. Garlic naan with melted ghee is perfect for scooping up that sauce. A simple cucumber raita gives you a cool contrast to the rich curry. For a full experience, add some dal tadka lentils and quick-pickled onions on the side. These extras create a complete meal that shows off all the amazing flavors in Indian food.
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FAQs About the Recipe
- → Would chicken thighs work for this recipe?
Absolutely, chicken thighs are often better as they stay moist and flavorful during cooking.
- → Is there a way to make this without dairy?
You can swap out the Greek yogurt for a non-dairy version and use coconut milk instead of heavy cream.
- → How hot is this dish typically?
It's got a gentle kick, but you can add more or less chili powder depending on what you like.
- → What's the ideal marinating time?
Let it sit for at least an hour, but leaving it overnight really makes the flavors pop.
- → Can I get the sauce ready beforehand?
You can definitely make the sauce up to 3 days early and keep it in the fridge. Just warm it up and toss in the chicken when you're ready to eat.