Ingredients
Chicken Marinade and Main Ingredients
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 3 teaspoons kosher salt, divided
- 3 teaspoons garam masala, divided
- 2 tablespoons vegetable oil, divided
- 2 teaspoons ground turmeric
- 1 teaspoon ground black pepper
- 1/4 teaspoon cayenne
- 1 tablespoon tomato paste
- 1 (14-ounce) can crushed tomatoes
- 1/2 cup heavy cream
- Optional for topping – chopped fresh cilantro
Shallot and Spice Paste
- 2 shallots, peeled
- 2-inch piece ginger, peeled
- 4 cloves garlic, peeled
- 1/2 cup water, divided
Instructions
- Prepare Spice Paste: Blend the shallots, ginger, garlic, and 1/4 cup water in a blender or food processor to form a thick paste, adding up to another 1/4 cup water if needed for consistency.
- Marinate Chicken: Toss the chicken cubes with 2 teaspoons kosher salt and 2 teaspoons garam masala until evenly coated.
- Brown Chicken: Heat 1 tablespoon vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook for 3 to 5 minutes until browned on all sides, then remove and set aside.
- Cook Spice Paste: In the same pot, heat the remaining 1 tablespoon vegetable oil over medium-high heat. Add the shallot paste and cook, stirring occasionally, for 3 minutes. Stir in the remaining 1 teaspoon kosher salt, 1 teaspoon garam masala, turmeric, black pepper, and cayenne. Cook for 1 more minute, stirring frequently.
- Add Tomatoes and Simmer: Add crushed tomatoes, tomato paste, and 1/4 cup water to the pot. Stir to combine, then return the browned chicken to the pot. Bring to a low simmer, reduce heat, and cook uncovered for 10 minutes to allow flavors to meld and chicken to cook through.
- Finish with Cream: Remove the pot from heat and stir in the heavy cream until fully incorporated, adding richness and creaminess to the sauce.
- Serve: Spoon the Chicken Tikka Masala onto plates, garnish with chopped fresh cilantro if desired, and serve alongside naan bread or steamed rice.
Notes
- Adjust cayenne pepper to taste for desired heat level.
- For extra flavor, marinate chicken in spices for 30 minutes before cooking when time allows.
- Use full-fat heavy cream for best creaminess; substitute with coconut cream for a dairy-free option.
- Leftovers keep well in the fridge for up to 3 days and reheat gently on stovetop.
- Serve with basmati rice or warm naan for an authentic experience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
