Chicken tikka masala is a dish of yogurt-marinated broiled chicken in a creamy, spice-infused tomato sauce.

Chicken tikka masala is a dish of yogurt-marinated and broiled chicken in a creamy, spice-infused tomato sauce. It’s surprisingly easy to make, and it’s a great intro to Indian food for kids, as it’s not too spicy. The sauce is seasoned with garam masala, a fragrant Indian spice blend typically made from peppercorns, mace, cinnamon, cloves, cardamom, and nutmeg. You can find it at most large supermarkets (McCormick makes it as part of their Gourmet Collection), but feel free to substitute curry powder if need be. Serve with basmati rice, buttered peas, and naan for a fabulous family feast.

What you’ll need to make chicken tikka masala

Step-by-Step Instructions

Begin by chopping the chicken breasts into chunks. Feel free to substitute boneless skinless chicken thighs if you like, but I prefer white meat for this recipe since the sauce is quite rich.

In a bowl large enough to hold the chicken, combine the yogurt, salt and spices.

Whisk to combine.

Then add the chicken and mix until it is evenly coated. Cover and marinate in the refrigerator for at least 1 hour or overnight.

When you’re ready to cook the chicken, preheat the broiler and set an oven rack in the top position. Line a baking sheet with aluminum foil and set a wire rack on top; spray the rack with nonstick cooking spray.

Place the chicken on the prepared rack, spooning any marinade left in the bowl over the chicken. Broil for 7 to 8 minutes, until browned on top. (The chicken does not need to be flipped over.)

While the chicken cooks, start the sauce.

Melt the butter over medium heat in a large pan. Add the onions and ginger and cook, stirring frequently, until softened, 5 to 7 minutes. Do not brown; reduce the heat if necessary.

Add the spices and cook 2 minutes more.

Add the tomatoes, heavy cream, salt, sugar, pepper and 1/2 cup water.

Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until thickened, about 15 minutes.

Add the broiled chicken to the sauce and simmer until the chicken is warmed through and fully cooked, a few minutes.

Sprinkle the cilantro over the chicken and serve with buttered Indian basmati rice and/or naan.

Enjoy!

Video Tutorial

Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Chicken Tikka Masala.