Authentic Chicken Tikka Masala (Stovetop)

Behind the Recipe: A Personal Note

Back in 2016, once I was repeatedly instructing cooking courses, Chicken Tikka Masala was fingers down one of the vital requested recipes. I’ve cooked this dish actually lots of of times-at house and through these in-person sessions-It’s nonetheless one in all my go-to recipes when I’m internet hosting, and a longtime favourite in my household. And with out fail, everybody’s response is at all times the identical: “Wow, this tastes even higher than the restaurant version-and it is a lot lighter and more energizing!”

Over the years, I’ve shared variations like Slow Cooker Chicken Tikka Masala and Instant Pot Chicken Tikka Masala, which have change into neighborhood favorites. But the one model that is been most requested is a basic stovetop model. So I’m excited to lastly share this tried-and-true recipe that brings all the identical genuine flavors in a easy, stovetop technique.

About the Ingredients

This Chicken Tikka Masala recipe makes use of the identical heat, fragrant spices-like garam masala, Kashmiri chili, turmeric, and kasoori methi-in each the marinade and the curry. This creates a wealthy, layered taste whereas holding the ingredient checklist easy and pantry-friendly.

• Chicken: This recipe requires 1½ kilos of boneless rooster breasts or thighs, lower into 2-inch items. Chicken thighs are extra forgiving and keep juicy, however rooster breast works simply as effectively for a leaner choice. You’ll need uniform items so that they cook dinner evenly whether or not you are utilizing the oven, grill, or air fryer.
• Yogurt & Lemon Juice: Plain full-fat yogurt is a tenderizer within the marinade, giving the rooster a melt-in-your-mouth texture. Combined with lemon juice, it provides simply the correct amount of tang to stability the warming spices. Avoid Greek yogurt here-it’s too thick until barely thinned with water.
• Ginger & Garlic Paste: These kind the fragrant base of each the marinade and the curry. Fresh is at all times greatest, however store-bought pastes work in a pinch. Ginger paste provides heat and zing, whereas garlic paste brings in-depth and savory taste.
• Spices for Marinade and Curry: Turmeric offers a golden hue and delicate earthy notes, Kashmiri crimson chili powder provides a vibrant crimson colour and delicate warmth, and garam masala brings a posh mix of warming spices. Crushed Kasoori methi (dried fenugreek leaves) offers a barely nutty, bittersweet taste that is signature in tikka masala.
• Onions: Diced yellow onions are sautéed low and sluggish till mushy and sweet-this kinds the flavorful base of the curry sauce. Don’t rush this step-it builds a naturally candy richness that balances the spice. Also should you diced them finely, it’s also possible to skip the step of pureeing the sauce.
• Tomatoes: You can use 3 recent plum tomatoes (chopped) or 1½ cups of tomato puree. I typically go together with store-bought puree for ease-it blends seamlessly into the sauce and provides the curry a wealthy, orange hue. Tomatoes assist thicken the gravy and produce a refined tang that balances the spices.
• Cream or Cashew Paste: Heavy whipping cream provides an opulent richness to the curry. For a dairy-free model, mix ½ cup soaked cashews with ½ cup water till smooth-this makes an excellent substitute whereas holding the sauce creamy.

How to Make Authentic Chicken Tikka Masala

Storing & Reheating

• Fridge: Store in an hermetic container for as much as 4 days.
• Freezer: Freeze for as much as 2 months.
• To Reheat: Gently heat on the stovetop or microwave, including a splash of water to loosen the sauce if wanted.