Chicken Tikka Masala Recipes
Chicken Tikka Masala – Creamy, perfectly spiced, and ready in just 30 minutes! You won't believe how simple it is to recreate this restaurant favorite at home!
Print
Save
Servings: 8
Ingredients
Chicken Tikka Masala:
- 2 lbs. boneless skinless chicken breasts
- 2 cups tomato puree
- 1 cup heavy cream or substitute with a 14-ounce can of regular coconut milk
- 1/4 cup masala paste recipe follows
- 1/2 cup plain yogurt
- 1 –2 tablespoons oil
- 1 –2 teaspoons kosher salt
- 2 cups rice
- 1/4 cup cilantro
Masala Paste:
- 2 onions about 3 cups when chopped
- 5 cloves garlic
- a 2-inch piece of fresh ginger
- 3 tablespoons garam masala
- 1 tablespoon each chili powder turmeric, and cumin
- 1/2 teaspoon ground cloves
- 2 teaspoons kosher salt
- 1/2 teaspoon cayenne pepper
- a small bunch of cilantro stems
- juice of one lemon
Instructions
- Masala Paste: Blend all the masala paste ingredients in a food processor until smooth. Reserve about 1/4 cup of this paste for immediate use; the rest can be frozen for future recipes.
- Marinate Chicken: Slice the chicken into bite-sized pieces. Mix with 1-2 tablespoons of the masala paste and the yogurt. Allow the chicken to marinate in the refrigerator for about 30 minutes.
- Cook Rice and Chicken: Start cooking the rice as per the package instructions. Meanwhile, heat a large, deep nonstick skillet over medium-high heat and add 1-2 tablespoons of oil. Cook the chicken in batches without stirring until the pieces are well-browned on the outside. Remove from the pan and set aside; the chicken doesn’t need to be fully cooked at this stage.
- Sauce: In the same skillet, add 2-3 tablespoons of the masala paste. Stir-fry for a few minutes, then add the tomato puree and the browned chicken. Let it simmer for 10-15 minutes until the chicken is fully cooked.
- Finish: Stir in the cream or coconut milk and season with salt. Allow the sauce to thicken slightly by letting it stand. Serve the chicken tikka masala over rice, garnished with fresh cilantro. Enjoy the heavenly flavors!
Notes
Instant Pot Chicken Tikka Masala: Follow the same ingredients and instructions for steps 1 and 2. For step 3, add the chicken, masala paste, and tomato puree to the Instant Pot. Cook on high pressure for 8 minutes, then perform a quick release. Stir in the cream at the end.
Slow Cooker Chicken Tikka Masala: Use the same ingredients and instructions for steps 1 and 2. At step 3, combine the chicken, masala paste, and tomato puree in the slow cooker. Cook on high for 4 hours or on low for 6-8 hours. Add the cream just before serving.
Tomato Puree: Canned tomato puree is widely available at most grocery stores. Alternatively, you can use plain tomato sauce (though it is slightly thinner) or blend canned tomatoes until smooth. The goal is to have plain, unseasoned pureed tomatoes.
Dairy-Free Chicken Tikka Masala: Substitute the cream with coconut milk or light coconut milk for a dairy-free version. It will be slightly less thick and creamy but still delicious.
Did you make this recipe?Want more delicious recipes like this? Follow us on Pinterest for daily inspiration! Click here to Follow me on Pinterest @feaztcom