Mughlai Chicken Tikka Masala: A Royal Rendezvous of Flavors
Yes, you can make Chicken Tikka Masala at home! It’s a flavorful dish with tender chicken in a creamy tomato sauce. This recipe breaks down the process into easy steps.
We’ll guide you through marinating the chicken for juicy results, cooking it to perfection, and building a rich Tikka Masala sauce with warm spices and a touch of creaminess. Explore making it vegetarian with paneer cheese, and adjust the spice level to your preference. Let’s get cooking!
Ingredients
- For the Chicken Tikka
- Boneless, skinless chicken thighs cut into bite-sized pieces
- Yogurt
- Ginger (minced)
- Garlic (minced)
- Garam masala
- Turmeric
- Cumin
- Chili powder (adjust to your spice preference)
- Salt
- For the Tikka Masala Sauce
- Oil or Ghee
- Onions (chopped)
- Ginger-garlic paste
- Green chili (optional)
- Tomato puree or canned tomatoes
- Red chili powder
- Garam masala
- Coriander powder
- Cumin powder
- Sugar (optional)
- Water or Chicken Stock
- Heavy cream or Cashews (for thickening)
- Kasuri methi (dried fenugreek leaves – optional)
Instructions
Marinate the Chicken
Marinating the chicken is an important step that infuses it with flavor and helps it cook tender and juicy. Combine chicken pieces with yogurt in a large bowl. Yogurt not only adds creaminess but also helps tenderize the chicken through its lactic acid content.
Add minced ginger and garlic for a pungent aromatic base. Garam masala, a warm and aromatic spice blend commonly used in Indian cuisine, is a must-have for this dish.
You can find pre-made garam masala in most grocery stores, or you can make your own blend using cumin, coriander, cardamom, cloves, and cinnamon. Turmeric lends its beautiful yellow color and earthy flavor to the dish.
Cumin adds a warm, earthy depth, while chili powder brings the heat. Don’t forget to adjust the amount of chili powder to your spice preference. Finally, season generously with salt to draw out the flavors of all the ingredients.
Cover the bowl and marinate the chicken in the refrigerator for at least 10 minutes, ideally for several hours, or overnight for the most flavorful results.
Cook the Chicken Tikka
Heat a large pan or skillet over medium-high heat. Add oil to coat the bottom of the pan adequately. Once the oil is hot, carefully add the marinated chicken pieces in a single layer.
Don’t overcrowd the pan, as this will prevent the chicken from browning properly. Cook the chicken for 4-5 minutes per side, or until golden brown and cooked through.
If the pan gets crowded, cook the chicken in batches. Once cooked, transfer the chicken to a plate and set aside.
Make the Tikka Masala Sauce
In the same pan where you cooked the chicken, heat oil or ghee over medium heat. Add chopped onions and saute until softened and translucent, about 5-7 minutes.
This will allow the onions to caramelize slightly, adding richness and depth of flavor to the sauce. Once the onions are softened, add ginger-garlic paste and green chili (if using).
Cook for another minute, or until fragrant, stirring constantly to prevent burning. The ginger and garlic will add a pungent aromatic base to the sauce.
Add Spices and Tomatoes
Now, let’s introduce the dry spices that will form the base of the sauce’s flavor profile. Add red chili powder, garam masala, coriander powder, and cumin powder to the mixture.
Stir well and cook for a minute to allow the spices to bloom and release their aromatic oils. You’ll notice the fragrant aroma intensifying as the spices cook.
Next, add tomato puree or canned tomatoes. If you’re using canned tomatoes, break them up with your hands or a spoon as you add them to the pan.
Simmer the sauce for 10-15 minutes, stirring occasionally, until the tomatoes have softened and become incorporated with the spices. The flavors will meld together, and the sauce will take on a richer, deeper color.
Simmer and Thicken
Pour in water or chicken stock and simmer the sauce until it thickens. You can blend the sauce for a smoother consistency (optional).
Finishing Touches
Stir in heavy cream or cashews (soaked and ground) for a richer texture. Add kasuri methi for an extra flavor boost (optional). Season with salt to taste.
Serve
Serve the chicken tikka masala with steamed rice and naan bread. You can garnish with fresh cilantro for a pop of color.
Tips
- You can adjust the spice level of the dish by using more or less chili powder.
- If you don’t have garam masala, you can substitute it with a blend of cumin, coriander, cardamom, cloves, and cinnamon.
- For a vegetarian option, you can replace the chicken with paneer (Indian cottage cheese).
- Leftover Tikka Masala can be stored in an airtight container in the refrigerator for up to 3 days.
