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Chicken Tikka Masala (Indian/Pakistani)

A popular Indian-inspired dish made with marinated chicken cooked in a creamy tomato sauce, served over basmati rice.

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Ingredients

Marination

• 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1 1/2-inch pieces
• 1/2 cup plain yogurt
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons garam masala powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper, to taste

Sauce

• 2 tablespoons vegetable oil
• 2 large onions, thinly sliced
• 3 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 tablespoon tomato paste
• 2 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons butter
• 2 teaspoons garam masala powder
• Salt and black pepper, to taste

Basmati Rice

• 1 cup basmati rice
• 2 cups water
• 1 tablespoon vegetable oil
• Salt, to taste

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Chicken Tikka Masala Sauce

Mix the following:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 2 teaspoons garam masala powder
• Salt and black pepper, to taste

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Recipe Steps

1. Prepare the Basmati Rice

Heat oil in a medium saucepan over medium heat. Add rice and cook, stirring constantly, for 2-3 minutes. Add water, salt, and cook until rice is tender and fluffy.

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2. Marinate the Chicken

In a large bowl, whisk together yogurt, lemon juice, garam masala powder, cumin, coriander, cinnamon, cardamom, cayenne pepper (if using), salt, and black pepper. Add chicken pieces and mix until coated. Cover and refrigerate for at least 30 minutes or up to 2 hours.

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3. Cook the Chicken

Preheat oven to 400°F (200°C). Remove chicken from marinade, letting any excess liquid drip off