Chicken Tikki Masla
Chicken Tikka Masala is one of the most beloved dishes associated with Indian cuisine, featuring tender pieces of spiced, yogurt-marinated chicken simmered in a rich and aromatic tomato cream sauce. The dish highlights the essential techniques of Indian cooking—marinating proteins with bold spices, building layers of flavor through toasted aromatics, and balancing heat, acidity, and richness.
- Serves
- 4-6
Directions
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Marinate the Chicken: In a large bowl, combine the yogurt, lemon juice, ginger, garlic, garam masala, cumin, coriander, paprika, turmeric, cayenne pepper, and salt.: Add the chicken pieces and toss until thoroughly coated. Cover and refrigerate for at least 1 hour, or overnight for the best flavor and tenderness.
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Sear the Chicken: Heat 2 tablespoons ghee or vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade, allowing any excess marinade to drip off. Add the chicken pieces to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3 to 4 minutes per side until the chicken develops a golden-brown exterior and is nearly cooked through. Transfer the chicken to a plate and set aside.
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Build the Masala Sauce: Reduce the heat to medium and add the remaining ghee or butter to the skillet. Add the onion and cook for 6 to 8 minutes until softened and lightly golden. Add the garlic and ginger and cook for 1 minute until fragrant. Stir in the cumin, coriander, garam masala, paprika, turmeric, and cayenne pepper. Cook for 30 seconds, stirring constantly, to toast the spices and deepen their flavor.
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Simmer the Sauce: Add the crushed tomatoes and sugar, scraping up any flavorful browned bits from the bottom of the skillet. Bring the sauce to a gentle simmer and cook for 15 to 20 minutes, stirring occasionally, until thickened and the flavors have developed. Stir in the heavy cream and simmer for another 3 to 5 minutes. Season with salt to taste.
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Finish the Chicken Tikka Masala: Return the seared chicken pieces and any accumulated juices to the sauce. Reduce the heat to low and simmer gently for 8 to 10 minutes, or until the chicken is tender and cooked through. Garnish with fresh cilantro and serve warm with rice and naan bread
From Shawnie's class “Indian Classics”
