Chicken Tikka Masala!
Hey there, friend! If you’re anything like me, you know that some days just call for a cozy, creamy bowl of Chicken Tikka Masala. Whether it’s a special occasion or you just want to whip up something delicious for a casual dinner, this recipe is here to make your taste buds dance! I love how rich and satisfying this dish is—it reminds me of a little slice of culinary heaven from the streets of India. And the best part? You can make it right at home, easy-peasy!
Nutritional Benefits
Chicken Tikka Masala isn’t just bursting with flavor; it’s also packed with nutrients! Chicken is a fantastic source of lean protein, which is great for muscle repair and keeping you full. The spices like turmeric boast anti-inflammatory properties, while coconut milk brings healthy fats to the table. Plus, the addition of tomatoes adds vitamins C and K, making this dish both delicious and nutritious. Who knew comfort food could be healthy?
Adaptable Variations
- For a Vegetarian Twist: Substitute the chicken with chickpeas or cauliflower for a vegetarian version that is equally satisfying and flavorful.
- Low-Carb Option: Serve the dish over cauliflower rice instead of basmati for a low-carb meal that still packs a punch!
- Extra Veggies: Feel free to add in veggies like bell peppers, spinach, or peas to make the dish even heartier and colorful.
Delicious Chicken Tikka Masala Recipe
Ingredients
- 1.5 to 2 lbs boneless, skinless chicken breasts or thighs, cubed
- 1 large onion, finely chopped
- 3-4 garlic cloves, minced
- 1 tbsp fresh ginger, grated or minced
- 1 can (14 oz) coconut milk (full fat for creaminess)
- 1 can (14 oz) diced tomatoes (or crushed)
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1 tsp paprika
- 1/4 to 1/2 tsp chili powder or cayenne pepper (adjust to heat preference)
- 1 tbsp tomato paste (optional but recommended)
- 2 tbsp vegetable oil or olive oil
- Salt and freshly ground black pepper, to taste
- Juice of half a lemon
- Fresh cilantro, chopped, for garnish
- 2 cups cooked basmati or long-grain white rice
- Naan bread, for serving
Serves 6–8 people
If the portions are generous and served with both rice and naan, it usually leans closer to 6 servings. If portions are moderate or stretched with extra rice, you easily reach 8 servings.
Instructions
- Marinate the Chicken (Optional): In a bowl, combine the chicken pieces with 1 tsp garam masala, a pinch of salt, and the lemon juice. Let it marinate for at least 30 minutes for extra flavor. Trust me, it’s worth the wait!
- Prepare the Base: Heat the oil in a skillet over medium heat. Toss in the finely chopped onions and sauté them until they’re translucent and soft, which should take about 5-7 minutes. This step is key to building that delicious base!
- Add Aromatics: Now, stir in the minced garlic and grated ginger. Let them cook together for 1-2 minutes until fragrant. How delightful does that smell?
- Add Spices and Tomato Paste: Mix in the remaining garam masala, cumin, coriander, turmeric, paprika, chili powder, and tomato paste. Cook and stir this beautiful blend for another 1-2 minutes to toast the spices beautifully.
- Transfer to Crockpot: Carefully place the spiced onion mixture into your crockpot. Add the marinated chicken pieces on top.
- Add Liquids and Tomatoes: Pour in the diced tomatoes (along with their juices) and the coconut milk. Give it a gentle stir to combine everything.
- Slow Cook: Cover the crockpot and cook on low for 5-6 hours or on high for 2-3 hours until the chicken is tender and cooked through. I like to look forward to that slow-cooking smell wafting through the house!
- Adjust Seasoning: Once cooked, check the seasoning—add salt, pepper, or extra chili as needed. If the sauce is too thin for your liking, just remove the lid and cook on high for 15-20 more minutes to thicken things up a bit.
- Serve: Spoon the steaming, flavorful basmati rice onto plates, and ladle that creamy chicken tikka masala over the rice.
- Garnish and Accompany: Sprinkle chopped fresh cilantro over the curry and don’t forget the warm naan bread on the side for dipping. Yum!
Practical Tips
- Want to make this dish even richer? Consider using full-fat coconut milk—it adds creaminess that’s simply heavenly.
- If you find your sauce too thick after cooking, just add a splash of water or more coconut milk. Easy fix!
- This recipe is perfect for meal prep! Store any leftovers in an airtight container in the fridge—flavors only get better the next day!
Equipment Needed
Here’s everything you’ll need to get started:
- A good-sized skillet for sautéing the onion mix
- A crockpot or slow cooker for that low and slow magic
- A cutting board and knife for chopping those ingredients
- Measuring spoons for accurate spice measurements
- A wooden spoon or spatula for stirring
Frequently Asked Questions
- Can I use frozen chicken for this recipe? Yes, you can! Just skip the marinating step and add a little extra time while cooking if using frozen chicken.
- What if I don’t have garam masala? Don’t worry! You can make your own blend using spices like cumin, coriander, and cinnamon.
- Can I make this dish in advance? Absolutely! It stores well in the fridge for a few days and also freezes beautifully.
- How spicy is this dish? It depends on how much chili powder you add; you can always start with less and adjust to your heat preference.
- Can I use something other than coconut milk? If you’re not a fan of coconut, feel free to use heavy cream or yogurt for a different flavor profile.
Don’t Forget to Share!
Did you give this Chicken Tikka Masala a try? I’d absolutely love to know how it turned out for you! Share your creations with me on social media, and let’s connect over this delightful dish. Don’t forget to check out my Pinterest for more exciting recipes that are sure to spice up your kitchen adventures! Happy cooking!
