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Here’s my twist on Chicken Tikka Masala. Juicy chicken chills in a punchy, creamy tomato sauce loaded with spices. Seriously, it tastes like takeout but you’re making it right at home. One pan, huge comfort—it just might be your go-to from now on.
Big Reasons This One Shines
Guys, this isn’t your standard chicken. That yogurt bath leaves every bite meltingly tender and don’t even get me started on the sauce. It’s spicy, rich, and totally balanced—works great for fancy nights or easy dinners.
Your Ingredient Lineup
- Fresh Finish: Chopped cilantro right on top for that pop.
- Extra Rich: Butter (grab two tablespoons) for a super smooth finish.
- Spice Magic: All the good stuff—turmeric, garam masala, cumin, Kashmiri chili, and coriander.
- The Star: Chicken thighs (about two pounds)—they stay tender.
- Tender Touch: Yogurt, plain—one cup, does wonders in the marinade.
- For Cooking: Little swipe of vegetable oil to keep it all moving.
- Rich Sauce: Tomato puree, one cup for full-on depth.
- Sweet Base: Dice up one big onion super small.
- Fresh Flavor: Grated ginger, minced garlic—nothing beats fresh.
- Creamy Dream: A splash (half cup) of heavy cream for that velvet feel.
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Effortless Masala Prep
- Final Move
- Add chopped cilantro, double-check flavor, then dish it up while it’s piping hot.
- It All Comes Together
- Pour in cream, toss in seared chicken, let it all simmer together until dreamy.
- Let’s Get Saucy
- Splash in the tomato puree, simmer till those flavors really pop.
- Sauce Time
- Melt butter, cook up onions till sweet, then garlic, ginger, and those beautiful spices go in.
- Fire Up the Chicken
- Quickly sear chicken in a hot pan until it gets golden, set it aside after.
- Marinade Magic
- Toss chicken with yogurt, garlic, ginger, and all those spices, chill it all for at least an hour.
Easy Sides That Work
Scoop it up with soft naan or pile high on basmati rice. Want fancy? Get a bowl of cool cucumber raita, maybe add a tomato salad or veggies roasted until crisp. Feeling bold? Try chicken’s spot with paneer, shrimp, or tofu for a switch-up.
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Frequently Asked Questions
- → What does yogurt do in the marinade?
It softens the chicken and lets the spices stick better. Even a short marinade boosts flavor and tenderness.
- → Can I use chicken breasts?
Sure, but thighs stay juicier. If you prefer breasts, cook them carefully to keep them from drying.
- → What is the purpose of Kashmiri chili?
It’s a mild spice that gives a deep red hue. You can swap it for regular chili powder and tweak the quantity for your taste preference.
- → Can cream be replaced?
Try evaporated milk for a lighter option. The result’s not as indulgent but still full of flavor.
- → Why not cook all the chicken at once?
To avoid steaming the meat. Cooking in smaller batches lets it brown nicely, which improves the taste and texture.