The key to a memorable Chicken Tikka Masala lies in the perfect balance of flavors and textures—tender, marinated chicken bathed in a rich, creamy masala sauce bursting with spices. The Greek yogurt marinade not only tenderizes the chicken but also ensures a deep infusion of tikka flavors that harmonize with the fragrant masala sauce. This dish, with its velvety texture and vibrant layers of spice, is a true crowd-pleaser, making it the ultimate comfort food for any occasion. Whether served with fluffy basmati rice or warm naan, this Chicken Tikka Masala is guaranteed to delight!
Ingredients:
- For the chicken marinade:
- 1 tbsp tikka curry paste
- 4 tbsp full-fat live Greek yogurt
- 2 boneless, skinless chicken breasts (about 350g), cut into roughly 3cm chunks
- 1 tbsp coconut or rapeseed oil
- Fresh coriander, to serve (optional)
- ½ red chilli, sliced, to serve (optional)
- For the masala sauce:
- 1 tbsp coconut or rapeseed oil
- 1 medium onion, peeled and finely chopped
- 2 garlic cloves, peeled and crushed
- 15g fresh root ginger, peeled and finely grated
- 2 tbsp tikka curry paste
- 1 tbsp tomato puree
- 200ml coconut milk or double cream
- 200g chopped tomatoes (canned or fresh)
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- Salt and pepper to taste
- Fresh coriander for garnish (optional)
- Sliced red chilli (optional)
Instructions:
- Marinate the chicken: In a mixing bowl, combine the tikka curry paste with Greek yogurt. Add the chicken chunks and mix well to coat evenly. Cover the bowl and let the chicken marinate in the fridge for at least 30 minutes, but ideally, for a couple of hours to let the flavors penetrate deeply.
- Prepare the chicken: Heat 1 tbsp of coconut or rapeseed oil in a large pan over medium-high heat. Once hot, add the marinated chicken pieces and cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and nearly cooked through. Remove the chicken from the pan and set aside.
- Make the masala sauce: In the same pan, heat 1 tbsp of oil over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5 minutes. Stir in the crushed garlic and grated ginger, cooking for another minute until fragrant.
- Add the spices and paste: Stir in the tikka curry paste and tomato puree, cooking for about 2 minutes to release the flavors. Then, add the chopped tomatoes, coconut milk (or cream), garam masala, ground cumin, ground coriander, and paprika. Season with salt and pepper to taste.
- Simmer the sauce: Bring the sauce to a simmer and allow it to cook gently for about 10 minutes, stirring occasionally. If the sauce thickens too much, you can add a splash of water to loosen it to your desired consistency.
- Add the chicken back in: Return the chicken to the pan, making sure it’s fully coated in the sauce. Simmer for another 10 minutes, or until the chicken is fully cooked through and tender.
- Serve: Once the chicken is cooked and the sauce has thickened, remove the pan from the heat. Garnish with freshly chopped coriander and sliced red chilli if desired. Serve hot with rice or naan bread for a complete meal.
