The Best Chicken Tikka Masala Recipe (Restaurant Style)
Hey there! So, if you’re anything like me, you’re probably a big fan of chicken tikka masala. I remember the first time I tried making it at home. Let’s just say my kitchen looked like a scene from a culinary crime show. But hey, practice makes perfect, right? Now, this dish is a regular in my household, and trust me, it tastes like it came straight out of a fancy restaurant (or at least that’s what I tell myself!).
Why You’ll Love This Dish
I make this when I’m feeling a bit fancy, or when I just want to impress my family. They go absolutely bonkers for it. It’s all about that creamy tomato sauce with the right amount of spice. And if we’re being honest, sometimes I just crave it on a random Tuesday. (Ever just crave something out of the blue? Yeah, that’s me.)
Ingredients You’ll Need
- 500g of boneless chicken thighs (breasts work too, but they tend to be less juicy)
- 1 cup plain yogurt (or sour cream, if you’re in a pinch)
- 2 tbsp garam masala (I sometimes throw in a dash more for a kick)
- 1 tsp turmeric
- 2 tsp cumin
- 1 tsp paprika (optional, for color)
- 2 cups crushed tomatoes (canned or fresh, though fresh requires a bit more work)
- 1 cup heavy cream (my grandma swore by using coconut milk)
- Salt and pepper to taste (always to taste!)
- Fresh coriander for garnish (optional, but highly recommended)
How to Make It
- First up, let’s marinate the chicken. Mix the yogurt, garam masala, cumin, turmeric, and paprika in a bowl. Toss in the chicken and let it sit—ideally overnight, but a few hours will do.
- Heat a bit of oil in a pan over medium heat. This is where I usually sneak a taste, but don’t tell anyone. Cook the chicken until it’s nicely browned but not yet cooked through.
- Remove the chicken and in the same pan, add your crushed tomatoes. It might look a bit weird at this stage—don’t worry, it always does!
- Let the tomatoes simmer for about 10 minutes. Then stir in the cream (or coconut milk if you’re channeling grandma).
- Pop the chicken back in, let it all simmer together for another 15-20 minutes. This is the perfect time to clean up the kitchen—well, maybe just a bit.
Some Handy Notes
I’ve tried using different types of cream, and honestly, they all work pretty well, but the coconut milk makes it a bit sweeter. Also, don’t skimp on the marinating time; it really makes a difference.
Fun Variations I’ve Tried
Once, I tried adding bell peppers. It was… interesting. They added a crunch but also kind of messed with the texture. Wouldn’t recommend unless you’re a bell pepper fan.
Equipment You Might Need
A good pan is essential, but if you don’t have a fancy one, any non-stick pan will do. Just be ready to scrape a bit more. And, as always, a trusty spatula.
Storing the Leftovers
Store it in an airtight container in the fridge, and it should keep for about 2-3 days—though honestly, it never lasts that long at my house!
How to Serve It
We usually serve it over basmati rice. Sometimes I’ll get fancy with naan bread. There’s something about tearing into fresh naan that just makes everything better.
Pro Tips
I once tried rushing the marinating step and regretted it because the chicken was a bit bland. Take your time, let those flavors soak in.
FAQ
Can I make it spicier? Absolutely! Just add more garam masala or a pinch of chili powder.
Is it okay to use frozen chicken? I wouldn’t. Fresh chicken really does make a difference here.
What if I don’t have garam masala? Well, you can make a quick mix with cumin, coriander, and a pinch of cinnamon—it’s not perfect, but it’ll do in a pinch!
