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Classic Chicken Tikka Masala

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PREP TIME
35 min
COOKING TIME
55 min
TOTAL TIME
210 min
SERVINGS
4 servings
Dinner Indian
Classic Chicken Tikka Masala
Ingredients
  • 1/4 cup plain yogurt
  • 2 teaspoons garam masala
  • 2 teaspoons paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground coriander
  • 1 pound skinless, boneless chicken breast - cut into 1-inch strips
  • 3 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 large onion, chopped
  • 2 green chile peppers, minced
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 medium Roma tomatoes, diced
  • 1/2 cup tomato paste
  • 1/4 cup water
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon salt, or to taste
  • 1/2 cup heavy whipping cream
  • 1/2 bunch fresh cilantro, chopped
Instructions
1
Prepare the chicken by mixing together yogurt, garam masala, paprika, black pepper, salt, cayenne pepper, and coriander in a large container. Add chicken strips and gently combine to coat them evenly. Cover the bowl with plastic wrap and refrigerate for 2 hours.
2
Heat your oven to a high temperature of 450 degrees F (230 degrees C). Lightly grease a baking sheet with oil to prevent sticking.
3
Transfer the chicken strips from the marinade and arrange them on the prepared baking sheet, leaving some space between each piece to allow for even cooking.
4
Bake the chicken in the preheated oven until it's nicely browned and no longer pink inside, which should take around 10 minutes. To ensure the chicken is cooked through, insert an instant-read thermometer into the center and verify it reaches a minimum internal temperature of 165 degrees F (74 degrees C). Remove the chicken from the oven and set it aside.
5
Prepare the sauce by heating oil in a large pan over medium heat. Add cumin seeds and cook, stirring occasionally, until they become lightly toasted and fragrant, taking about 3 minutes. Add onion; cook and stir until the onion begins to soften, which should take around 4-5 minutes. Add chile peppers, garlic, and ginger; continue to cook and stir until the onion is nicely browned, a process that takes about 15-20 minutes.
6
Add tomatoes, tomato paste, and water; cook, stirring occasionally, until the tomatoes begin to break down, which should take around 10 minutes.
7
Add garam masala, coriander, turmeric, and salt; then stir in the cooked chicken and cream until everything is well combined. Cover the pan with a lid and simmer for 10 minutes. Garnish the sauce with cilantro.