Let’s make juicy and delicious Chicken Tikka Masala. Certainly, among all the dishes this one has voyaged across nations and has won over hearts, it is Chicken Tikka Masala. The tenderly marinated chunks of chicken swimming in thick, rich, spiced, tomato-based sauce definitely made this plate something Indians loved and people all over the world take easily to their hearts. So, what distinguishes this dish, and how do you make it in the comfort of your kitchen? Traveling in the land of Chicken Tikka Masala—unravel its origin, the ingredients behind it, and create the perfect recipe with this art.
A Brief History of Chicken Tikka Masala
The debate over the origin of Chicken Tikka Masala lays claims to coast to coast with some believing that it was an innovative dish that was created by South-Asian chefs while working out of the UK. The most common stories suggest that it was invented in the 1960s or 70s by a chef in Glasgow, Scotland, who modified a traditional recipe from India to appeal more to the Western palate. The word tikka means “a piece of chunk” and here the tikkas are grilled chucks of chicken that are first marinated in spice and herbed yogurt then in last char-fried to perfection. The anecdote goes that a customer complained of the chicken tikka being too dry, and on the spot, he whipped up some rich and creamy sauce to appease the complaining diner. This new dish soon became a sensation and a staple in every Indian restaurant throughout the UK and the world over.
Whether or not this story is true, the development of Chicken Tikka Masala deals with its adaptability and the fact that it is definitely more culturally appealing. It combines the strong and sharp flavors of Indian cuisine with a velvety smooth consistency that has won many hearts across the globe.
Ingredients: The Flavor Components
Indeed, the authentic Chicken Tikka Masala needs a few ingredients. Let us check every component down to what it does for its balance of flavors.
1. Chicken
The major ingredient, of course, would be chicken. More preferred are boneless and skinless chicken thighs, which are tender and capable of easily absorbing flavors. If one would like to have lean protein, then it would be chicken breasts. So the chicken is marinated with yogurt mixed with spices for flavoring the chicken and to keep it juicy when cooked.
2. Yogurt
It wouldn’t be a marinade without yogurt. The acidity of the yogurt helps in tenderizing the chicken, and the creaminess adds a lot to the marinade for the purpose of adhering the spices to the chicken.
3. Spices
Spices are the base that make this dish beautiful. Some of the common spices used are:
Garam Masala: A combination of many hot spices, ranging from cinnamon to cloves and cardamom.
Cumin: It has a slender, nutty, and earthy flavor.
Coriander: Gives a touch of citrus and sweetness. Turmeric: Gives a golden hue and a subtle earthiness. Paprika: A low-key, smoky flavor.
Chili Powder: Brings heat; use as much as your spice tolerance allows.
4. Tomatoes
A very basic component of the sauce, you can use canned tomatoes, tomato purée, or fresh ones. They add the required acidity and sweetness to balance out the richness of cream.
5. Cream
Heavy cream gives the sauce its rich, smooth texture. It neutralizes the pungency of the spices and helps make it deliciously smooth. To make it lighter, you could use half-and-half or even coconut milk.
6. Onions and Garlic
They are finely chopped and used as a base ingredient for this sauce. They are naturally sweet and will bring out the real flavor when cooked golden brown.
7. Fresh Cilantro
Cilantro or coriander leaves form part of the garnishing. They add a refreshing and colorful look to the final dish.
The Recipe: How to Make Chicken Tikka Masala
Having gone through the ingredients, let us now proceed step by step to make Chicken Tikka Masala.
For the Marinate:
- 1-pound boneless, skinless chicken thighs, cut into small pieces
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 heaped tsp garam masala
- 1heaped tsp paprika
- 1 heaped tsp chili powder (to taste)
- Salt to taste
For the Gravy:
- 2 tbs oil or ghee
- 1 large onion – finely minced
- 4 cloves of garlic – ground
- 1 (14.5 oz) can of dice tomatoes or 2 cups of tomato puree
- 1 heaped tsp ground cumin
- 1 heaped tsp of ground coriander
- 1 heaped tsp of garam masala
- 1/2 tsp of ground turmeric
- 1/2 tsp paprika
- 1/2 tsp chili powder (to taste)
Instructions:
Make the Chicken Marinade
- In a large bowl, combine the yogurt, lemon juice, cumin, coriander, turmeric, garam masala, paprika, chili powder, and salt together.
- Mix in the chicken and ensure it is thoroughly combined. Leave to marinate for at least 1 hour, but really overnight if you can.
Make the Chicken:
- Preheat the broiling grill. Prepare skewers for threading the marinated chicken, allowing a small space between each piece and not tightly packed, if using a grill. If using a broiler, just spread the chicken on a baking sheet.
- Grill the chicken or broil for about 5 to 7 minutes on each side, or the chicken is completely cooked and a little charred. Remove and set aside.
Prepare the Sauce:
- In a wide pan, heat oil or ghee over medium heat. Add chopped onions and sauté until golden brown, about 5–7 minutes.
- Add garlic and ginger, and cook for another 2 minutes.
- Stir in ground cumin, ground coriander, garam masala, turmeric, paprika, and chili powder. Cook for 1–2 minutes until fragrant.
- Add the diced tomatoes or tomato puree. Simmer for about 10 minutes, allowing the tastes to mix and the sauce to thicken.
Combine Chicken and Sauce:
- Add the cooked chicken to the sauce. Stir well to combine in the sauce.
- Pour in the heavy cream and stir to mix. Simmer for another 5 minutes to reduce further. Season with salt.
Garnish and Serve:
- Garnish with freshly chopped cilantros.
- Serve it hot with steamed basmati rice or warm naan bread to complete the meal.
Tips for Success
Marinate Well: The chicken will be more flavorful and tender the longer you marinate it. An ideal time would be to marinate it overnight
Control the Heat: Adjust the chili powder to the degree of heat you can withstand. You can always add more, but you can’t take it out once it’s in.
Cream Substitutes: To make the meal a bit leaner, consider half-and-half or even a touch of coconut milk.
Cooking the Chicken: The chicken is to be well-cooked, although precautions should be taken not to overcook it and make it dry.
Conclusion
Chicken Tikka Masala is not just a dish but a feast that embellishes an opulent tapestry of flavors and textures. Chicken tikka kabab, Indian biryani, Sushi etc are the best dishes in Asia. Be it at a restaurant or homemade, this dish exudes the same sort of warmth and a welcome, quite like that of a quintessential Indian household. To share this recipe with your near and dear ones, follow the process below. So, roll those sleeves up and set about gathering the ingredients. Time to go on a flavorful journey. Enjoy your homemade Chicken Tikka Masala—surely to become the latest addition to your bank of favorites!
