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Creamy Chicken Tikka Masala Recipe

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3.9 from 47 reviews

A flavorful and creamy Chicken Tikka Masala recipe featuring tender chicken breast cubes marinated with spices, browned to perfection, and simmered in a rich tomato and cream sauce infused with aromatic spices. Perfectly paired with naan or rice, this classic Indian dish is easy to prepare in about 30 minutes and serves four.

Ingredients

Chicken Marinade and Cooking

  • 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 3 teaspoons kosher salt, divided
  • 3 teaspoons garam masala, divided
  • 2 tablespoons vegetable oil, divided
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper

Spice Paste

  • 2 shallots, peeled
  • 2-inch piece ginger, peeled
  • 4 cloves garlic, peeled
  • 1/2 cup water, divided

Tomato Cream Sauce

  • 1 tablespoon tomato paste
  • 1 (14-ounce) can crushed tomatoes
  • 1/2 cup heavy cream

Optional Topping

  • Chopped fresh cilantro

Instructions

  1. Prepare the spice paste: Blend the shallots, ginger, garlic, and 1/4 cup water in a blender or food processor until a thick paste forms. If the mixture is too dry, add up to an additional 1/4 cup water to help it blend smoothly.
  2. Marinate the chicken: In a bowl, toss the chicken cubes with 2 teaspoons kosher salt and 2 teaspoons garam masala, ensuring each piece is evenly coated.
  3. Brown the chicken: Heat 1 tablespoon vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook, stirring occasionally, for 3 to 5 minutes until nicely browned on all sides. Remove the chicken from the pot and set aside.
  4. Cook the spice paste: Using the same pot, heat the remaining tablespoon of vegetable oil over medium-high heat. Add the prepared shallot mixture and cook for 3 minutes, stirring occasionally to prevent sticking. Add the remaining teaspoon of salt, remaining teaspoon garam masala, turmeric, black pepper, and cayenne pepper. Cook, stirring constantly, for 1 minute to release the spices’ aromas.
  5. Make the sauce and simmer: Stir in the crushed tomatoes, tomato paste, and remaining 1/4 cup water. Mix well, then add the browned chicken back to the pot. Bring the mixture to a low simmer, reduce the heat to low, and cook gently for 10 minutes to allow flavors to meld and the chicken to cook through.
  6. Finish with cream: Remove the pot from heat and stir in the heavy cream, combining thoroughly for a rich, smooth sauce.
  7. Serve: Garnish with chopped fresh cilantro if desired. Serve hot alongside fresh naan bread or steamed rice for a complete and satisfying meal.

Notes

  • If you prefer a spicier dish, increase the cayenne pepper slightly or add a pinch of red chili powder.
  • For a dairy-free version, substitute heavy cream with coconut cream or a plant-based cream alternative.
  • Using boneless skinless chicken thighs instead of breasts can add more juiciness and flavor.
  • Leftover Chicken Tikka Masala tastes great the next day and can be stored in an airtight container in the refrigerator for up to 3 days.
  • Garam masala can be found in most grocery stores or made at home by combining ground spices such as cumin, coriander, cardamom, cinnamon, cloves, and black pepper.

Find it online: https://justsosavory.com/creamy-chicken-tikka-masala-recipe/