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Smoky Spiced Chicken Tikka Masala Recipe In Creamy Tomato Curry Sauce

Smoky Spiced Chicken Tikka Masala Recipe In Creamy Tomato Curry Sauce

This recipe isn't just a meal; it's a warm hug on a plate! Juicy, marinated chicken perfectly grilled and smothered in a rich, creamy tomato curry sauce.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Marinade
  • 1 lb boneless chicken thighs juicy and tender when cooked
  • 1 cup plain yogurt helps tenderize the chicken
  • 2 tbsp lemon juice brightens flavors
  • 2 tbsp vegetable oil for marinade and cooking
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp cayenne pepper adjust to heat preference
For the Curry Sauce
  • 2 tbsp vegetable oil for the sauce
  • 1 large onion finely chopped
  • 1 can crushed tomatoes 14 oz
  • 1 cup heavy cream for luscious texture
Garnish
  • fresh cilantro chopped

Equipment

  • Large Bowl
  • Grill or Oven
  • Large Skillet
  • Skewers

Method
 

  1. Step 1: In a large bowl, combine yogurt, lemon juice, vegetable oil, minced garlic, grated ginger, ground cumin, ground coriander, smoked paprika, garam masala, turmeric, cayenne pepper, and salt. Add the chicken pieces and mix well to coat. Cover and marinate for at least 1 hour, preferably overnight in the refrigerator.
  2. Step 2: Preheat your grill or oven to 400°F (200°C). If using wooden skewers, soak them in water for about 30 minutes. Thread the marinated chicken onto the skewers and grill or bake for about 15-20 minutes until cooked through and slightly charred.
  3. Step 3: In a large skillet, heat vegetable oil over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  4. Step 4: Pour in the crushed tomatoes and stir well. Add garam masala, smoked paprika, and salt. Let the mixture simmer for about 10 minutes until it thickens slightly.
  5. Step 5: Reduce the heat to low and stir in the heavy cream. Allow the sauce to simmer for another 5 minutes, stirring occasionally.
  6. Step 6: Add the grilled chicken pieces to the sauce, stirring to coat. Simmer for an additional 5 minutes to meld the flavors.
  7. Step 7: Garnish with fresh cilantro and serve hot with rice or naan.

Notes

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. You can also freeze for up to 2 months.