Chicken Tikka Masala

Recipe & Instructions (US Units)

Ingredients:

• For the Chicken Tikka Marinade:
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • 1/2 cup plain yogurt (full fat preferred)
  • 1 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tbsp minced ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika (or Kashmiri chili powder for color)
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala
  • 1/2 tsp salt
• For the Masala Sauce:
  • 2 tbsp vegetable oil or ghee
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp minced ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1 tsp paprika (or Kashmiri chili powder)
  • 1/2 tsp garam masala
  • Pinch of cayenne pepper (optional, for heat)
  • 1 can (14.5 oz) crushed tomatoes or tomato puree
  • 1 tsp sugar
  • 1/2 cup heavy cream or coconut milk
  • Salt to taste
  • Fresh cilantro, chopped, for garnish
• For Serving:
  • Cooked basmati rice
  • Naan bread

Instructions:

1. Marinate Chicken: In a bowl, combine all marinade ingredients. Add chicken pieces and toss well to coat. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours (or overnight).
2. Cook Chicken: Preheat broiler/grill to high or oven to 400°F (200°C). Thread marinated chicken onto skewers (if using) or spread on a baking sheet lined with foil. Broil/grill or bake for 10-15 minutes, turning once, until cooked through and slightly charred. Remove and set aside.
3. Make Sauce: Heat oil/ghee in a large skillet or pot over medium heat. Add onion and cook until softened and lightly golden (about 8-10 minutes).
4. Add minced garlic and ginger, cook for 1 minute until fragrant.
5. Stir in ground cumin, coriander, turmeric, paprika, garam masala, and optional cayenne. Cook spices for 30 seconds, stirring constantly.
6. Add crushed tomatoes, sugar, and salt to taste. Bring to a simmer, then reduce heat and cook gently for 10-15 minutes, stirring occasionally, until sauce thickens slightly.
7. Combine & Finish: Stir in the heavy cream or coconut milk. Add the cooked chicken tikka pieces to the sauce. Simmer gently for 5 more minutes to allow flavors to meld and chicken to heat through. Do not boil vigorously after adding cream.
8. Serve: Taste and adjust salt if needed. Garnish generously with fresh chopped cilantro. Serve hot with basmati rice and/or naan bread.

What Makes It Special:

Chicken Tikka Masala is famously considered a British national dish, despite its Indian roots. It's a perfect example of culinary adaptation, likely invented in the UK to appeal to British tastes. Its allure comes from the tender, marinated, slightly charred chicken pieces swimming in a rich, creamy, mildly spiced tomato-based sauce. The vibrant orange color and comforting, universally appealing flavor profile have made it incredibly popular not just in Britain, but worldwide.