Chicken tikka masala curry
A rich and flavorful Indian curry featuring tender chicken tikka pieces in a creamy tomato-based sauce infused with aromatic herbs and peppers.
Instructions
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Marinate the Chicken
- In a bowl, combine cubed chicken breast with yogurt, lemon juice, ginger-garlic paste, turmeric, garam masala, paprika, salt, and pepper. Mix well to coat the chicken evenly. Cover and refrigerate for at least 30 minutes, or ideally overnight for maximum flavor.
- Marinate the Chicken
- In a bowl, combine cubed chicken breast with yogurt, lemon juice, ginger-garlic paste, turmeric, garam masala, paprika, salt, and pepper. Mix well to coat the chicken evenly. Cover and refrigerate for at least 30 minutes, or ideally overnight for maximum flavor.
- Prepare the Sauce
- In a large skillet or pan, heat oil over medium heat.
- Add chopped onions, garlic, and ginger. Sauté until onions are soft and translucent.
- Stir in chopped bell peppers, diced tomatoes, tomato paste, and a blend of ground cumin, coriander, and chili powder. Cook for another 5-7 minutes, until the peppers are tender.
- Pour in coconut milk and stir to combine. Let the sauce simmer gently for 10-15 minutes, allowing the flavors to meld together.
- Cook the Chicken
- While the sauce simmers, preheat the grill or oven broiler to high heat.
- Thread the marinated chicken onto skewers and grill or broil until cooked through and slightly charred, about 10-12 minutes, turning occasionally. Alternatively, you can cook the chicken in a hot skillet on the stove.
- Once cooked, remove the chicken from the skewers and add it to the simmering sauce. Let it simmer together for an additional 5-10 minutes to allow the flavors to meld.
- Finish and Serve
- Stir in chopped fresh cilantro and a squeeze of lemon juice to the curry.
- Taste and adjust seasoning, adding more salt or spices if desired.
- Garnish with additional cilantro leaves and serve hot with steamed basmati rice or warm naan bread.
Recipe notes
- For a richer flavor, you can substitute cream for coconut milk.
- Adjust the amount of chili powder to your preferred level of spiciness.
- For a smokier flavor, you can char the bell peppers before adding them to the sauce.
- If using wooden skewers for grilling, soak them in water for at least 30 minutes before threading the chicken onto them to prevent burning.
- This dish pairs well with steamed rice, naan bread, or even roasted vegetables.
- Feel free to customize the recipe by adding other vegetables like peas, carrots, or potatoes.
Ingredients
Scaled from 1 serving
Measurement system
For Marinating the Chicken:
- 680 grams chicken breast, cut into bite-sized pieces
- ½ cup plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon ginger-garlic paste
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon paprika
- Pinch of salt and pepper, to taste
For the Sauce:
- 2 tablespoons cooking oil (vegetable or coconut oil)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 bell pepper, chopped
- 1 cup canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon chili powder
- 1 cup coconut milk
- Fresh cilantro, chopped, for garnish
- Lemon wedges, for serving