Creamy Chicken Tikka Masala
This Quick Tikka Masala is a simple and flavorful adaptation of traditional Indian cuisine, combining tender chicken breast with a rich and aromatic sauce. Infused with fresh ginger, garlic, and a medley of warming spices, this dish brings the taste of an authentic Indian restaurant to your home kitchen in under an hour. The marinade and cream create a delightful balance of tanginess and creaminess, making it a perfect companion for fluffy basmati rice or warm, soft naan bread. Enjoy this one-pot wonder on a busy weeknight or as a crowd-pleaser for family gatherings!
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Fresh ginger
2 inches (peeled and cut in 2 equal pieces)
Garlic clove
1 (minced or pressed)
Salt
to taste
Ground black pepper
to taste
Cilantro
1/2 cup (finely chopped)
Lemon
1 (zest and juice)
Plain yogurt
1 tablespoon
Vegetable oil
3 tablespoons, divided
Skinless chicken breasts
4 (cut into 1/2-inch cubes)
Red onion
1 (roughly chopped)
Chili powder
1 teaspoon
Garam masala or curry powder
1 teaspoon
Ground turmeric
1 teaspoon
Light cream
10 ounces or 3/4 cup plain yogurt
Flour
1 teaspoon ((only if using yogurt, omit if using cream))
Tomato paste
2 teaspoons
Instructions
1
Grate one piece of ginger into a large zip-top bag, then add the minced garlic, a generous pinch of salt and pepper, chopped cilantro, lemon zest, lemon juice, yogurt, and 1 tablespoon of vegetable oil. Place the cubed chicken breasts into the bag, ensuring they are well coated. Press out as much air as possible and seal the bag. Allow the chicken to marinate at room temperature while you prepare the rest of the dish.
2
In a large skillet, heat the remaining 2 tablespoons of vegetable oil over low heat. Roughly chop the second piece of ginger and add it to the oil along with the chopped onion. Cook gently for 10-15 minutes, stirring occasionally, until the onions are caramelized and soft.
3
Once the onion mixture is golden and fragrant, add the chili powder, garam masala, and turmeric to the skillet. Stir well to combine and allow the spices to bloom for 2-3 minutes, releasing their flavors. Season with a pinch of salt before transferring the mixture to a bowl and setting it aside.
4
Increase the heat to medium-high and pour the marinated chicken into the same skillet. Cook, turning occasionally, until the chicken is golden brown and cooked through, about 6-8 minutes. Add the reserved onion and spice mixture back to the skillet.
5
If using light cream, pour it in now and stir everything together. If opting for yogurt, sprinkle the flour over the chicken first, then mix in the yogurt. Add the tomato paste, mixing well. Allow the dish to simmer for about 5 minutes, letting the flavors meld together.
6
Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve hot, alongside fluffy basmati rice or warm naan for a complete meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Chicken Tikka Masala?
It is a flavorful Indian-inspired dish featuring tender chicken breast in a rich, aromatic sauce made with ginger, garlic, spices, and cream or yogurt.
How long does it take to make this recipe?
This recipe is designed to be a quick meal that can be prepared in under one hour.
What are the main spices used in this Tikka Masala?
The dish is seasoned with a medley of warming spices including chili powder, garam masala (or curry powder), and ground turmeric.
How do I marinate the chicken?
Combine grated ginger, minced garlic, salt, pepper, chopped cilantro, lemon zest, lemon juice, yogurt, and vegetable oil in a bag with the cubed chicken.
What can I use as a substitute for light cream?
You can use 3/4 cup of plain yogurt as a substitute for the 10 ounces of light cream.
Why do I need to add flour when using yogurt?
If you use yogurt instead of cream, adding a teaspoon of flour helps stabilize the yogurt and prevents it from curdling when heated.
How do I prepare the ginger for this recipe?
You will need two pieces of ginger; grate one piece into the marinade and roughly chop the second piece to cook with the onions.
How should the onions be cooked?
The red onion should be roughly chopped and cooked gently over low heat for 10-15 minutes until caramelized and soft.
What side dishes pair well with Chicken Tikka Masala?
It is best served alongside fluffy basmati rice or warm, soft naan bread.
How do I bloom the spices?
After the onions are golden, add the chili powder, garam masala, and turmeric to the skillet and stir for 2-3 minutes to release their oils and flavors.
Can I use chicken thighs instead of breasts?
Yes, skinless chicken thighs can be substituted for breasts, though cooking times may vary slightly.
What size should the chicken be cut into?
The recipe recommends cutting the skinless chicken breasts into 1/2-inch cubes for even cooking.
How do I know when the chicken is done?
The chicken should be cooked over medium-high heat for about 6-8 minutes until it is golden brown and cooked through.
When do I add the tomato paste?
The tomato paste is added in the final steps after the cream or yogurt has been mixed into the skillet.
How long should the sauce simmer?
Once all ingredients are combined, allow the dish to simmer for about 5 minutes to let the flavors meld together.
Is this recipe spicy?
It contains chili powder and garam masala which provide warmth and flavor, but the cream or yogurt helps balance the heat.
Can I use curry powder instead of garam masala?
Yes, the recipe allows for either garam masala or curry powder depending on your preference or availability.
What type of onion is used in this recipe?
The recipe specifically calls for one red onion, which is roughly chopped.
How much garlic is required?
The recipe uses one garlic clove, which should be minced or pressed.
What role does lemon play in the recipe?
Both the zest and the juice of one lemon are used in the marinade to provide tanginess and tenderize the chicken.
Is this a one-pot meal?
Yes, the entire dish can be prepared in a single large skillet, making for easy cleanup.
Can I prepare the chicken in advance?
Yes, you can let the chicken marinate at room temperature while preparing the onions, or prepare it further in advance in the refrigerator.
What kind of oil should I use?
The recipe calls for vegetable oil, but any neutral oil with a high smoke point will work.
How can I adjust the seasoning at the end?
Taste the final sauce and add extra salt, pepper, or lemon juice as needed to reach your desired flavor profile.
Is fresh cilantro necessary?
Freshly chopped cilantro is used in the marinade for flavor, but it can be omitted or replaced with parsley if you prefer.
How much tomato paste is needed?
The recipe uses two teaspoons of tomato paste to add depth and color to the sauce.
Can I make this recipe gluten-free?
If you use the light cream option, the recipe is naturally gluten-free; if using yogurt, ensure you use a gluten-free flour.
How many ginger pieces do I need?
You need 2 inches of fresh ginger, peeled and cut into two equal 1-inch pieces.
Can I add extra vegetables to this dish?
While not in the original recipe, you can easily add peas or sautéed bell peppers to the sauce during the simmering stage.
What is the best way to store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stove.