This chicken tikka masala recipe delivers a burst of bold spices. The meat marinates in a spiced yogurt sauce, then sears and simmers in a creamy tomato curry. I love to serve this with basmati rice and naan for a complete meal.
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鸡tikka masala is always my go-to choice when ordering Indian food. Thankfully, after some recipe testing, the dish is pretty easy to make at home. The key is to marinate the chicken for incredibly tender pieces. I use various robust spices, but cooking them in oil elevates their taste further.
简短地刺绣鸡肉增加了轻微烧焦的味道，并向盘子提供深度。作为富含西红柿酱的肉类煨，蛋白质软化，口味在一起。充满活力的咖喱酱涂上每件件，并留下蒸米饭和蒸米饭homemade naan bread。
There’s a variety of bold spices in the marinade and sauce for flavor and color. Garam masala is the base. It’s a blend of cinnamon, coriander seeds, mace, peppercorns, cumin seeds, and cardamom pods that are toasted to free their aromatics flavor compounds.
Most grocery stores sell the ground blend as a convenient option, which I use in the recipe. However, freshly ground spices always have the best taste. For the marinade, I add turmeric, coriander, and cumin for earthy notes. I also add some extra cardamom to the sauce to enhance the sweetness.
为了向咖喱添加挥之不去的热量，这些咖喱没有压倒，我使用辣椒粉的组合（约35,000 scoville热量单位）和betway必威排球chili powderthat is tamer, made from a blend of red chili peppers and some added seasonings like salt.
Traditionally Kashmiri chili powder is used for its mild heat and bright red color. It’s not always easy to find, so I add some additional paprika for an intense reddish-orange hue。
Often whole pieces of meat are marinated, usually for several hours or overnight, for proper tenderization. To speed up the process, I cut them into large chunks. This technique allows more exposure to the marinade on all sides for increased flavor. Marinating the chicken in a slightly acidic mixture breaks down the tough muscle fibers in the黑肉，产生更多嫩咬伤。
而不是使用的酸柠檬汁,plain whole milk yogurt gently softens the proteins. This type of yogurt is very thick so that the marinade better clings to the meat. Add kosher salt to further season, allow the pieces to sit for at least 30 minutes, or cover and refrigerate for 24 hours.
Sear the marinated chicken pieces in a hot skillet before simmering. This process will lightly brown the surface for more contrast in flavor and texture. Make sure to reserve the cooked marinade and add it to the curry as there’s tons of flavor left in the pan after searing.
For layers of flavor and dimension, first saute chopped onions, ginger, and garlic in butter and oil. These aromatic ingredients add a hint of sweetness and spice. To extract the fat-soluble flavors and compounds in the ground spices, dried fenugreek, and chilies, briefly cook them in hot oil. This process is calledblooming，它有助于加剧味道和热量，为绝对美味的咖喱制作。
Add heavy whipping cream at the very end of cooking. It’s high in fat (at least 36%) and is less prone to curdling. However, I still don’t heat it for more than a few minutes. It adds richness and a velvety texture to the sauce. I also add in more chicken stock, adjusting the amount as needed until it clings to the meat without being too clumpy.
Yogurt is a more gentle marinade
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Chicken Tikka Masala.
Chicken Tikka Masala.
- 1tablespoonbutter or ghee
- 1杯子diced white onion那¼-inch dice
- 1tablespoonminced garlic
- 2teaspoonsgrated ginger
- 2teaspoons干葫芦巴叶子那kasuri methi
- 1teaspoonkosher salt
- ½teaspoonchili powder
- ¼teaspoonground cayenne pepper
- ¼杯子tomato paste
- 1½.杯子stomato puree那或酱汁
- 1杯子unsalted chicken stock那plus more as needed
- 1tablespoongranulated sugar那brown sugar, or maple syrup
- ¼杯子cilantro leaves那大致切碎
Chicken Tikka Masala.
Heat a 12-inch skillet over medium-high heat. Add 1 tablespoon of oil. Once hot, add the chicken in a single layer and cook until lightly seared, about 3 minutes. Flip and cook for another 3 minutes. Transfer chicken and any marinade left in the pan to a bowl.
To make the sauce, clean the skillet or use a separate large skillet or dutch oven. Heat the pan over medium heat. Add 1 tablespoon oil and butter. Once melted, add the onions. Stir and cook until translucent, about 4 minutes.
Add the tomato paste and cook for 1 minute. Stir in the tomato puree, 1 cup chicken stock, and sugar. Bring to a boil over high heat, then reduce to a simmer over medium-low, occasionally stirring, about 10 minutes.
Stir in the cream, simmer until the sauce is hot, about 1 to 2 minutes. Season to taste with salt and pepper. For a thinner consistency, gradually add more chicken stock, a ¼ cup at a time.
Garnish the chicken with cilantro leaves and serve with basmati rice.
- Using Chicken Breast: Once added to the pan to simmer in the sauce, only cook until the chicken is warm and reaches 165ºF (74ºC), about 5 minutes. The chicken is very lean and can dry out if cooked too long.
- Storing: Cover and refrigerate for up to 3 days.
Tag @jessica_gavin on Instagram. I'd love to see how it turns out!