Chicken Tikka Masala
A beloved Indian classic bursting with warm spices and a deeply fragrant tomato masala sauce. Tender chicken cubes slowly absorb layers of cardamom, cumin, and garam masala for a dish that feels both exotic and comforting. Simple enough for a weeknight, impressive enough for guests.
🛒 Ingredients
4 servings
- 3 chicken breasts, cut into bite-sized cubes
- 4 tbsp olive oil or peanut oil
- 5 cardamom pods
- 1 cinnamon stick (about 2 inches)
- 1½ onions, finely chopped
- 2 tsp fresh ginger, grated
- 2 tsp garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp ground turmeric
- ½ to 1 tsp cayenne pepper
- 1 tbsp sweet paprika
- 1 tsp garam masala
- 1 large tomato, finely diced
- 1 tsp tomato paste
- Salt to taste
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Directions
- 1
Finely dice the tomato and onion and set aside separately. Cut the chicken breasts into small cubes, season lightly with salt, and set aside.
- 2
In a bowl, combine ginger, garlic, cumin, coriander, turmeric, garam masala, cayenne pepper, and paprika to form a smooth masala paste.
- 3
Heat the oil in a saucepan over medium heat. Once hot, add the cardamom pods and cinnamon stick for a few seconds to infuse the oil with their aroma, then remove and discard them.
- 4
Add the onion and cook, stirring frequently, until golden brown and soft.
- 5
Stir in the masala paste and cook for 1 minute, stirring constantly to release all the flavors.
- 6
Add the tomato paste and fresh tomato, stirring well for 1 minute until fully incorporated into the sauce.
- 7
Pour in a splash of water and let simmer over low heat, stirring regularly. Taste and adjust salt as needed.
- 8
Add the chicken cubes and coat them well in the masala sauce. Cook over medium heat for 10 to 12 minutes, stirring every few minutes, until the chicken is fully cooked through. To check, slice a piece — the knife should pass through cleanly.
💡 Chef's Tip
For a creamier sauce, stir in 2 tablespoons of coconut cream at the very end. Serve with fluffy basmati rice or warm naan bread for a complete meal.
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Same category — Poultry
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