Homemade chicken tikka masala made simple: a step-by-step guide for epicureans

Indulge in the tantalizing flavors of India with our easy Chicken Tikka Masala recipe. This classic dish combines succulent chicken marinated in aromatic spices with a creamy, flavorful sauce. Whether you’re a seasoned cook or a culinary novice, our step-by-step guide will empower you to create this restaurant-quality meal in the comfort of your own kitchen.

Ingredients

For the Chicken Marinade:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon plain yogurt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Sauce:

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 (14.5-ounce) can diced tomatoes
• 1 (13.5-ounce) can coconut milk
• 1/2 cup heavy cream
• 2 tablespoons tomato paste
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garam masala
• Salt and pepper to taste

Instructions

Marinate the Chicken:
1. Combine all marinade ingredients in a bowl.
2. Add the chicken pieces and stir to coat.
3. Cover and refrigerate for at least 30 minutes, or up to overnight.

Prepare the Sauce:
1. Heat the vegetable oil in a large skillet over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and ginger and cook for 1 minute more.
4. Stir in the tomatoes, coconut milk, heavy cream, tomato paste, curry powder, cumin, and garam masala.
5. Bring to a simmer and cook for 15 minutes, or until the sauce has thickened.

Cook the Chicken:
1. Remove the chicken from the marinade and discard any excess.
2. Heat a grill pan or grill over medium heat.
3. Grill the chicken for 5-7 minutes per side, or until cooked through.

Combine the Chicken and Sauce:
1. Add the cooked chicken to the sauce.
2. Stir to combine and heat through.
3. Season with salt and pepper to taste.

Tips for Success

• For a richer flavor: Marinate the chicken for longer, even overnight.
• Use fresh spices: Ground spices lose their potency over time. Use freshly ground spices for the best flavor.
• Don’t overcook the chicken: Chicken tikka masala should be tender and juicy. Overcooking will result in dry, tough chicken.
• Adjust the heat level: Add more or less chili powder to adjust the spiciness of the dish to your preference.
• Serve with your favorite sides: Chicken tikka masala pairs well with rice, naan bread, or raita.

Variations

• Chicken Tikka Masala with Vegetables: Add chopped vegetables such as bell peppers, carrots, or peas to the sauce for a more colorful and nutritious meal.
• Creamy Chicken Tikka Masala: For a richer, creamier sauce, use all heavy cream instead of coconut milk.
• Butter Chicken: Use unsalted butter instead of vegetable oil to make a buttery, flavorful sauce.

Substitutions

• No Yogurt: If you don’t have yogurt, you can substitute buttermilk or lemon juice.
• No Coconut Milk: Use evaporated milk or plain milk as a substitute for coconut milk.
• No Heavy Cream: Use evaporated milk or plain milk as a substitute for heavy cream.

How to Store and Reheat

• Storage: Store leftover chicken tikka masala in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the dish in a saucepan over medium heat, stirring occasionally, until warmed through. You can also reheat it in the microwave in 30-second intervals, stirring in between, until heated through.

What You Need to Learn

Q: Can I use different cuts of chicken?
A: Yes, you can use chicken thighs, drumsticks, or wings. However, the cooking time may vary depending on the cut.

Q: How do I make a vegan version of this recipe?
A: Substitute the chicken with chickpeas or tofu. Use plant-based milk instead of dairy milk, and omit the yogurt from the marinade.

Q: What can I serve with chicken tikka masala?
A: Chicken tikka masala pairs well with rice, naan bread, raita, or a simple green salad.

Q: How do I adjust the spiciness of the dish?
A: Add more or less chili powder to the sauce to adjust the heat level to your preference.

Q: Can I make this recipe in a slow cooker?
A: Yes, you can cook chicken tikka masala in a slow cooker on low for 6-8 hours, or on high for 3-4 hours.