Ingredients
- Chicken breasts: 2 lbs, cut into 1-inch pieces
- Plain yogurt: 1 cup
- Tikka Masala Paste: 4 tablespoons
- Heavy cream: 1/2 cup
- Tomato puree: 14 oz can
- Garam masala: 2 teaspoons
- Ginger-garlic paste: 2 tablespoons
- Vegetable oil: 2 tablespoons
Instructions
- Step 1: In a bowl, combine chicken, yogurt, tikka masala paste, and ginger-garlic paste. Marinate for at least 30 minutes (or preferably overnight) in the refrigerator.
- Step 2: Heat vegetable oil in a large pan or Dutch oven over medium-high heat. Add the marinated chicken and cook until browned on all sides, about 5-7 minutes.
- Step 3: Pour in the tomato puree and bring to a simmer. Reduce heat and cook for 15-20 minutes, or until the chicken is cooked through.
- Step 4: Stir in the heavy cream and garam masala. Simmer for another 5 minutes, allowing the sauce to thicken slightly.
- Step 5: Serve hot with basmati rice and naan bread. Garnish with fresh cilantro if desired.
Notes
- For optimal flavor, store leftover Chicken Tikka Masala in an airtight container in the refrigerator for up to 3 days.
- Gently reheat leftover Chicken Tikka Masala over low heat, stirring occasionally, adding a splash of water or cream if needed to loosen the sauce.
- Serve this restaurant-quality dish with fluffy basmati rice, warm naan bread, and a dollop of plain yogurt for a cooling contrast.
- Chef's secret: Marinating the chicken overnight truly allows the flavors to penetrate, resulting in a more tender and intensely flavored Tikka Masala.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American