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This chicken Tikka Massala, a great classic of Indian cuisine, is super tender, easy to make and really delicious. Marinated for several hours, it's packed with flavor and cooked in a creamy sauce full of spices and aromas.
If you like Indian recipes, you'll love these delicious super-simple cheese naans, this Indian fish curry or vegetable curry.
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💙 Why you'll love it
- It's extremely easy to make: just make the marinade, leave the chicken to marinate in it in the fridge, then cook it in a sauce.
- It'll take you all the way to India in a single bite.
- It can be kept for several days , making it ideal for batch cooking.
- It requires very little washing up.
🧅 Ingredients
These are the main ingredients, and the quantities can be found in the recipe card below.
- Chicken: I recommend chicken thighs, which will provide a tender, juicy finish. Chicken fillets/escalopes are likely to be much drier.
- Greek yoghurt: plain yoghurt
- Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
- Ginger: use fresh ginger if you can, and grate it at the last minute for a much better taste than ground ginger.
- Spices: ground coriander, cayenne pepper, cumin, Garam Massala (available in specialty stores and some supermarkets) and paprika.
- A lime for its zest and juice.
- One yellow or white onion.
- Tomato coulis: in summer, when tomatoes are in season, don't hesitate to make your own coulis!
- Double tomato paste.
- Broth: I recommend chicken broth.
- For the toppings: fresh coriander leaves and, if you like, a few cashew nuts.
- Rice as a side dish
✅ Gluten-free and dairy-free version
- To make sure this recipe is gluten-free, check your spices, as some of them may contain gluten, and your double tomato paste.
- To make this recipe dairy-free, use dairy-free Greek yoghurt or Greek-style vegetable yoghurt.
🥰 The chef's advice
Marinate the chicken in its sauce in the fridge for a minimum of 4 hours, or up to 24 hours. That's how it will absorb the taste of the spices and the Greek yogurt will tenderize it.
❄️Storage / freezing
As this is a sauce dish, I recommend storing it in an airtight container in the fridge. You can keep it for 2 to 3 days maximum.
If you've made too much, you can also freeze it: let it cool, then place it in a freezer bag, labelled with the date and the name of the recipe. Simply place in the freezer.
🇮🇳 Other Indian gems
- Chicken Samosas
- Fish en papillote and rice with Garam Massala
- Naan sandwich with butter chicken and mozzarella
If you make the best homemade Tikka Masala, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
The best homemade chicken Tikka Massala
Ingredients
- 2.5 lbs chicken thighs
- 1 ¼ cups rice
Marinade:
- 1 cup plain Greek yogurt
- 2 garlic cloves
- 2 tablespoons fresh ginger
- 1 tablespoon ground coriander
- 1 pinch Cayenne pepper
- 1 teaspoon ground cumin
- 1 ½ teaspoons Garam Masala
- 2 tablespoons olive oil
- ½ lime
- Salt to taste
- Black pepper to taste
Sauce:
- 2 teaspoons unsalted butter
- 1 onion
- 2 garlic cloves
- 9 tablespoons tomato puree
- 2 tablespoons tomato paste
- ⅓ cup chicken broth
- 6/8 cups plain Greek yogurt
- 1 teaspoon ground cumin
- 2 teaspoons ground sweet paprika
- 1 teaspoon Garam Masala
- fresh cilantro
- cashew nuts optional
Instructions
- Remove the fat from the chicken and cut into coarse pieces. Place in a large bowl with the Greek yoghurt, cilantro, chilli, cumin, Garam Massala, olive oil, salt and pepper.
- Grate the zest of half a lime, add its juice and squeeze the garlic cloves. Peel the ginger, scraping it with a teaspoon, add it and mix well. Leave to marinate in the fridge for 4 to 24 hours.
- In a frying pan, place a large knob of butter and fry the finely chopped garlic and onion until translucent.
- Add the chicken with its marinade, tomato coulis and concentrate, stock, Greek yoghurt, cumin, paprika and Garam Massala, and cook for 10 minutes, covered, over low-medium heat, then 5 minutes over high heat.
- Serve on plates with rice (or the side dish of your choice) and sprinkle with fresh cilantro. You can also add a few cashew nuts or serve with homemade naans.
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