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Better Than Takeout Chicken Tikka Masala Recipe

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★★★★★

4.3 from 123 reviews

This Better Than Takeout Chicken Tikka Masala recipe brings the rich, creamy, and aromatic flavors of Indian cuisine right to your kitchen. Tender boneless chicken thighs are marinated in a blend of yogurt and spices, then cooked in a luscious tomato-cream sauce infused with garam masala, cumin, and a touch of heat. Perfectly balanced and easy to prepare, this dish pairs wonderfully with rice for a comforting meal that’s sure to satisfy any craving for authentic Indian comfort food.

Ingredients

Scale

Marinade

  • 1 lb boneless skinless chicken thighs, cut into 1" pieces
  • 1 cup plain yogurt
  • 1 clove garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon garam masala
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 teaspoon paprika

Cooking

  • 1/4 cup vegetable oil
  • 2 tablespoons unsalted butter
  • 1/2 white onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, shredded
  • 2 teaspoons garam masala
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon coriander
  • 20 oz tomato puree
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 cup heavy cream
  • 2 tablespoons granulated sugar
  • 1/4 cup water

Instructions

  1. Marinate the chicken: In a large bowl, combine the chicken pieces with yogurt, minced garlic, grated fresh ginger, garam masala, cumin, paprika, chili powder, and salt. Mix well until all the chicken is thoroughly coated. Cover and let it marinate for at least 30 minutes, up to overnight, to allow the flavors to deepen.
  2. Cook the chicken: Heat vegetable oil over medium heat in a large skillet. Add the marinated chicken pieces and cook for 4-5 minutes, stirring regularly, until the chicken is lightly browned but not fully cooked. Remove the chicken from the skillet and set aside.
  3. Sauté onions and spices: In the same skillet, add the unsalted butter and chopped onions. Cook for 2-3 minutes until the onions soften. Then add the minced garlic, shredded ginger, garam masala, cumin, paprika, and coriander. Stir and cook for an additional minute to release the aromas.
  4. Add tomato puree and seasonings: Reduce the heat to low and pour in the tomato puree. Stir in chili powder and salt, blending all ingredients evenly.
  5. Create the sauce: Mix in the heavy cream, granulated sugar, and water. Stir everything together to form a smooth, creamy sauce.
  6. Simmer and finish cooking: Return the partially cooked chicken pieces to the skillet. Simmer on low heat, stirring occasionally, for 7-8 minutes or until the sauce thickens slightly and the chicken is fully cooked through.
  7. Serve: Plate the chicken tikka masala with steamed rice and garnish with a sprinkle of fresh cilantro if desired. Enjoy your homemade Indian-inspired feast!

Notes

  • Marinate the chicken longer (up to overnight) for deeper flavor and more tender meat.
  • The dish pairs perfectly with basmati rice or warm naan bread.
  • You can adjust the level of chili powder to your heat preference.
  • Use full-fat yogurt and heavy cream for the creamiest texture.
  • Leftovers keep well in the refrigerator for 2-3 days and can be reheated gently on the stovetop.

Keywords: Chicken Tikka Masala, Indian Chicken Curry, Creamy Chicken Curry, Indian Dinner Recipe, Spiced Chicken, Easy Indian Recipe

Find it online: https://epicrecipebox.com/better-than-takeout-chicken-tikka-masala-recipe/