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Unlock the Secret: Your Ultimate Guide to Incredible Homemade Chicken Tikka Masala

Unlock the Secret: Your Ultimate Guide to Incredible Homemade Chicken Tikka Masala
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Enjoy restaurant-quality Chicken Tikka Masala right at home! Tender, juicy chicken pieces are marinated in yogurt and spices, then simmered in a rich, creamy tomato sauce. Served over basmati rice with naan, it’s a comforting and flavorful meal perfect for any night of the week.

Ingredients

Scale

Chicken Marinade:

  • 1 cup plain or Greek yogurt

  • 2 tbsp fresh lemon juice

  • 1 1/2 tsp cumin

  • 1 tsp garam masala

  • 1/2 tsp red chili powder (not cayenne)

  • 1 tsp salt

  • 2 tsp grated fresh ginger

  • 2 tsp minced garlic

  • 1 1/2 lb (680 g) boneless, skinless chicken breast, cut into bite-sized pieces

Sauce:

  • 2 tbsp vegetable oil

  • 2 tbsp butter

  • 1 large sweet onion, finely diced

  • 2 tsp grated ginger

  • 2 cloves garlic, finely minced

  • 2 tsp brown sugar

  • 1 tsp ground coriander

  • 1 tsp cumin

  • 1 tsp smoked paprika

  • 1 tsp garam masala

  • 8 oz (225 g) tomato sauce, unseasoned

  • 1 1/4 cups heavy cream

  • 1/4 cup water (optional, only if needed to thin sauce)

For Serving:

  • Cooked basmati rice

  • Naan bread

  • Chopped cilantro for garnish

Instructions

  1. Marinate chicken: In a bowl, whisk together all marinade ingredients. Add chicken, toss to coat, and let marinate at least 1 hour (overnight in the fridge is best).

  2. Cook chicken: Heat oil in a large skillet (preferably cast iron) over medium-high heat. Add chicken in batches, avoiding overcrowding. Fry 1 minute without moving to form a crust, then sauté 5 minutes until browned. Remove and keep warm.

  3. Prepare sauce: Melt butter in the same pan. Sauté onions 3 minutes until soft, scraping up browned bits. Add ginger and garlic; cook 30 seconds until fragrant.

  4. Add spices: Stir in brown sugar, coriander, cumin, smoked paprika, garam masala, and salt; cook 15 seconds until fragrant.

  5. Simmer sauce: Pour in tomato sauce; simmer 3–5 minutes until thickened and deepened in color. Stir in cream until combined.

  6. Combine chicken and sauce: Return chicken with juices to the pan; cook 8–10 minutes until chicken is cooked through and sauce is bubbling. Add water to thin sauce if needed.

  7. Serve: Serve over cooked basmati rice, with naan bread, and garnish with chopped cilantro.

Notes

  • Marinate longer: For deeper flavor and tender chicken, marinate overnight.

  • Avoid overcrowding: Cook chicken in batches to get a nice sear.

  • Adjust spice level: Add more chili powder for heat or reduce for a milder version.

  • Use fresh ginger and garlic: It makes a noticeable difference in flavor.

  • Cream substitute: Coconut milk can be used for a slightly different but delicious twist.

Nutrition

Find it online: https://biteseason.com/unlock-the-secret-your-ultimate-guide-to-incredible-homemade-chicken-tikka-masala/

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