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Here’s a totally revamped Chicken Tikka Masala you gotta try. Juicy chicken sits in a wild tasty sauce packed with creamy tomato and bold spice. It’s got that takeout vibe but you whip it up at home. I promise you’ll want to make this one-pot meal any time you need comfort food.
Irresistible Reasons To Love This
This is no ordinary chicken meal. Thanks to a yogurt soak, the meat gets super juicy and tender—seriously, it almost falls apart. And wow, that sauce! It’s creamy, rich, has the perfect little kick, and works for laid-back nights or when you want to go all out.
Stuff You’ll Need
- Chicken Thighs: Two pounds—keeps it super moist.
- Yogurt: A cup for marinating, makes a big difference.
- Spices: Kashmiri chili, coriander, cumin, turmeric, plus garam masala for that burst of flavor.
- Aromatic Boost: Fresh ginger grated and chopped garlic.
- Sweet Onion: Big one, diced fine.
- Tomato Power: Cup of tomato puree, brings the depth.
- Heavy Cream: Use half a cup—gets super silky.
- Butter Magic: Two tablespoons, all about smoothness.
- Oil: Just a splash for frying things up.
- Finishing Touch: Sprinkle with chopped cilantro.
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Simple Steps For Masala
- Finish It Off
- Season to your liking, throw on a handful of cilantro, and dig in while it’s warm.
- All Together Now
- Pour in the cream, bring the chicken home to the pan, let it bubble till it’s just right.
- Saucy Business
- Add tomato puree, let it simmer so all the flavors come alive.
- Sauce Start
- Drop in butter, throw in onions—saute till sweet. Add in garlic, ginger, and your spices next.
- Chicken Time
- Get the skillet nice and hot, brown those chicken pieces, and pull them out.
- Kick Off With Marinade
- Whisk yogurt, spices, ginger, and garlic together. Coat chicken evenly, let it chill in the fridge for at least an hour.
Best Ways To Serve
This dish is killer with steamy basmati rice or soft naan bread. Want to go all out? Side it up with tomato salad, cucumber raita, or even some oven-roasted veg. Feeling creative? Swap the chicken for shrimp, tofu, or paneer and mix things up.
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Frequently Asked Questions
- → Why does yogurt help marinate the chicken?
It softens the chicken and makes the spices stick better. Even a short time helps with taste and tenderness.
- → Can chicken breasts replace thighs?
Absolutely, but thighs stay juicier. Watch the cooking time with breasts to avoid drying them out.
- → What’s so special about Kashmiri chili?
It gives a mild heat and creates a beautiful red hue. If you don’t have it, regular chili powder works, but tweak to your liking.
- → How can I lighten up the sauce without cream?
Use evaporated milk for a lower-calorie option. It’s still creamy but not as heavy.
- → Why should I cook chicken in batches?
If you overcrowd the pan, the chicken steams instead of browning. This changes the texture and flavor.