Tikka Masala
Marinade
- ▢1 ½ pounds boneless skinless chicken breasts, cut into 1-inch chunks (about 2 large or 3 small chicken breasts)
- ▢1 cup plain yogurt
- ▢2 Tablespoons lemon juice
- ▢2 garlic cloves, minced
- ▢2 teaspoons ground cumin
- ▢1 teaspoon salt
- ▢1 teaspoon cayenne pepper
- ▢1 teaspoon black pepper
- 1 teaspoon cinnamon
- ▢1 teaspoon garam masala
- ▢1 teaspoon methi powder (optional)
- ▢½ teaspoon ground ginger
Masala Sauce
- ▢2 Tablespoons salted butter
- ▢3-4 garlic cloves, minced
- ▢1 jalapeno, seeds and stem removed, then finely diced
- ▢2 teaspoons ground coriander
- ▢2 teaspoons ground cumin
- ▢2 teaspoons methi powder (optional)
- ▢1 teaspoon paprika
- ▢1 teaspoon garam masala
- ▢½ teaspoon salt
- ▢1 (14.5-ounce) can tomato sauce (about 1 ½ cups)
- ▢2 Tablespoons tomato paste
- ▢1 ½ to 2 cups heavy cream
- ▢¼ cup Chopped fresh cilantro
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INSTRUCTIONS
- Whisk all marinade ingredients except for the chicken together in a large glass bowl or Ziploc bag. Add chicken pieces, toss to coat, then cover or seal. Marinate for 1-2 hours.
- In a large saucepan over medium heat, melt the butter. Stir in the garlic and jalapeno. Cook for 30-60 seconds until fragrant, stirring frequently. Add the coriander, cumin, methi powder, paprika, garam masala, and salt. Stir to toast the spices for another 30-60 seconds, being careful not to burn the garlic or spices. Stir in the tomato sauce and tomato paste. Bring to a simmer, then reduce the heat and gently simmer for 15 minutes until thickened.
- Meanwhile, thread the chicken onto soaked skewers or shake off excess marinade and arrange in a single layer on a baking sheet lined with aluminum foil. Discard remaining marinade. Grill or broil for 5 minutes on each side until the chicken is slightly charred around the edges and cooked through.
- Transfer the chicken to the simmering sauce and stir in the cream. Less cream makes the dish more spicy. More cream makes the dish more mild.
- Simmer for another 10 minutes or until the sauce thickens to your liking. Transfer to a serving dish and garnish with the chopped fresh cilantro. Serve with basmati rice and garlic naan.
- Mild version: If you are worried about the chicken tikka masala being too spicy, you can make a completely mild version by simply leaving out the cayenne pepper and jalapeno and using a full 2 cups of heavy cream to make the sauce.
- Medium version: If you like some heat, use the full amount of cayenne pepper and jalapeno along with 1 ½ to 2 cups of heavy cream.
- Hot version: If you really love the spice, use the minimum amount of cream and double the amount of garam masala in both the marinade and sauce. You might also consider looking for some kashmiri red chili powder to add to the sauce along with the other spices. Even just 1 teaspoon of kashmiri red chili powder brings a whole other level of heat to this dish!
- Storage: If you have leftover chicken tikka masala (lucky you!) let it cool to room temperature than store in an airtight container in the fridge for 4-5 days. I highly recommend using glass storage containers because the strong flavors of the sauce are likely to be absorbed by plastic storage containers.
- Freezing: You can also freeze leftovers for 2-3 months. Just thaw overnight in the fridge, then reheat gently on the stovetop. You may want to add a little additional cream, milk, or even a splash of chicken broth to help thin out the sauce as needed.