This classic Indian dish is our
go-to when we order takeout, but it's actually so easy to make at home. The
only ingredient you might not have already have in your pantry is garam
masala—it's basically the Indian version of Chinese five-spice powder. This
spice blend is found in dishes like aloo gobi, butter chicken,
and dal. You'll want to add
it to everything once you've got a jar on hand.
Serve this chicken tikka masala with homemade naan and perfect basmati rice.
What does tikka masala taste like?
Tangy and deeply spiced, tikka masala is a
tomato and cream sauce that traditionally includes garam masala, turmeric,
ginger, garlic, and chiles. It also features all the delicious flavors from a
batch of the same spices included in the tikka marinade.
What's the difference between chicken tikka
and chicken tikka masala?
Chicken tikka refers to chicken that's been
marinated in yogurt and then roasted. You can find chicken tikka served on
skewers or roasted and served dry. The "masala" in chicken tikka masala
refers to the cream sauce that the meat is served in.
How is tikka masala different from curry?
Curry and tikka masala are both spiced,
sauce-based dishes with origins in the Indian subcontinent; however, tikka
masala (unlike its cousin butter chicken) is believed to hail from Indian
diaspora in the United Kingdom in the 1960s. Curry tends to be made with a
coconut base, while tikka masala has a cream base.
Ingredients
- 4
cloves garlic, grated
- 1 tbsp.
grated peeled fresh ginger (from a
1" piece)
- 2 1/2 tsp.
garam masala
- 2 tsp.
ground coriander
- 2 tsp.
ground turmeric
- 1 1/2 tsp.
ground cumin
- 1/3 c.
plus 1 tbsp. tomato paste, divided
- Kosher
salt
- 1 c.
whole-milk yogurt
- 2 lb.
skinless, boneless chicken breasts
- 2 tbsp.
vegetable oil or ghee
- 1
yellow onion, finely chopped
- 1
to 3 fresh red chiles, seeded and
finely chopped, or 1/4 to 1/2 tsp. crushed red pepper flakes
- 2 1/2 c.
tomato puree
- 1 c.
heavy cream
- 1/2 c.
fresh cilantro leaves, finely
chopped, plus more for serving
- Steamed
basmati rice and naan, for serving
Directions
SAVE
TO MY RECIPES
1.
Step 1In a small bowl, mix
garlic, ginger, garam masala, coriander, turmeric, cumin, 1 tablespoon tomato
paste, and 1/4 teaspoon salt until a paste forms.
2.
Step 2In a medium bowl, stir
yogurt, 1/2 teaspoon salt, and half of spice paste until well combined; cover and
refrigerate remaining spice paste. Place chicken on a cutting board. Using a
paring knife, make a few shallow cuts in each breast. Add to bowl and turn to
coat. Cover and refrigerate at least 30 minutes and up to 6 hours.
3.
Step 3In a large pot over medium
heat, heat oil. Add onion and chiles and cook, stirring often, until softened,
5 to 7 minutes. Add remaining 1/3 cup tomato paste and cook, stirring
constantly, until darkened, 2 to 3 minutes. Add remaining spice paste and cook,
stirring constantly, until fragrant, 2 to 3 minutes.
4.
Step 4Stir in tomato puree
and 1/2 cup water, scraping up any browned bits in bottom of pot. Bring to a
simmer and cook, stirring often and reducing heat to low if needed to maintain
a gentle simmer, until mixture thickens, 10 to 12 minutes. Stir in cream and
gently simmer, stirring frequently, until slightly thickened, 10 to 12 minutes.
5.
Step 5Meanwhile, preheat
broiler with an oven rack 6" from heat. Line a rimmed baking sheet with
foil and place a wire rack inside sheet. Transfer chicken with marinade to rack
and arrange in a single layer. Spoon any remaining marinade in bowl over
chicken. Broil until chicken is mostly cooked and marinade has thickened and is
golden in spots (chicken will not be fully cooked at this point), 10 to 12
minutes.
6.
Step 6Cut chicken into
bite-size chunks. Add chicken and cilantro to tomato mixture. Very gently
simmer, stirring occasionally, until chicken is cooked through, 5 to 8 minutes;
season with 1/2 teaspoon salt.
7.
Step 7Divide rice among
bowls. Spoon chicken tikki masala over. Top with cilantro. Serve with naan
alongside.