When we’re craving something comforting and satisfying, nothing hits the spot quite like a delicious bowl of chicken tikka masala. Luckily, we have not one, but TWO mouth-watering recipes to share with you today. So roll up your sleeves, get your apron on, and let’s get cooking!
Better Than Takeout Chicken Tikka Masala Recipe | Scrambled Chefs
First up, we have a recipe from Scrambled Chefs that promises to be better than any takeout option. And let us tell you, this dish definitely delivers on that promise. The tender chicken marinated in yogurt and spices, cooked in a creamy tomato sauce with a hint of spice, served over rice… it’s pure perfection.
For the chicken marinade, you’ll need:
- 2-3 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp salt
- Freshly ground black pepper
Mix all the ingredients together, and let the chicken marinate in the fridge for at least 30 minutes (or up to 24 hours for maximum flavor).
For the tomato sauce, you’ll need:
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp garam masala
- 1 can (28oz) crushed tomatoes
- 1 cup heavy cream
- Salt and pepper, to taste
Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger, and cook for another minute. Add the spices and cook for another minute until fragrant. Add the crushed tomatoes and bring to a gentle simmer. Cook for about 10-15 minutes, until the sauce has thickened slightly. Stir in the cream and season with salt and pepper to taste.
Preheat your oven’s broiler to high. Thread the chicken pieces onto skewers and place on a baking sheet. Broil for about 8 minutes, turning halfway, until the chicken is cooked through and slightly charred.
Add the cooked chicken to the tomato sauce and let simmer for a few minutes until warmed through. Serve over rice and garnish with chopped fresh cilantro.
Chicken Tikka Masala Recipe | Bon Appétit
Next up, we have a recipe from Bon Appétit that’s equally delicious and satisfying. This version is a bit more involved than the previous recipe, but the result is well worth the effort.
For the marinade, you’ll need:
- 1 cup plain whole-milk Greek yogurt
- 1 tbsp finely grated peeled ginger
- 2 tsp finely grated garlic
- 2 tsp ground turmeric
- 2 tsp garam masala
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 lb boneless, skinless chicken breasts, halved lengthwise
In a large bowl, whisk together the yogurt, ginger, garlic, spices, salt, pepper, and 2 tbsp water. Add the chicken and turn to coat. Cover and chill for at least 1 hour (or up to 12 hours for maximum flavor).
For the sauce, you’ll need:
- 3 tbsp ghee, divided
- 1 large onion, finely chopped
- 4 garlic cloves, grated
- 2 tbsp grated peeled ginger
- 2 tsp ground turmeric
- 2 tsp garam masala
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 tsp kosher salt, plus more
- 2 28-oz. cans whole peeled tomatoes
- 2 bay leaves
- 1 cup heavy cream
- Freshly ground black pepper
- Chopped fresh cilantro, for serving
- Steamed basmati rice (for serving)
Melt 2 tbsp of ghee in a large pot over medium heat. Add the onion and cook, stirring often, until softened and translucent, about 5-7 minutes. Add the garlic, ginger, and spices, and cook for another minute until fragrant.
Add the tomatoes and their juices, crushing them with your hands as you add them to the pot. Add the bay leaves and 1 tsp salt. Bring to a boil, then reduce the heat and let simmer for about 30 minutes, stirring occasionally. Let cool slightly, then blend the sauce until smooth.
Return the sauce to the pot and add the cream and remaining 1 tbsp ghee. Bring to a simmer and let cook for another 10-15 minutes until slightly thickened. Season with salt and pepper to taste.
Preheat your grill to high heat. Remove the chicken from the marinade, shaking off any excess, and thread onto skewers. Grill until cooked through and slightly charred, about 5-7 minutes per side.
Transfer the grilled chicken skewers to the pot of sauce and let cook for another 10-15 minutes until warmed through. Serve over steamed rice and garnish with fresh cilantro.
No matter which recipe you choose to try, we’re sure you’ll be blown away by how delicious this classic dish can be when made at home. So invite some friends over, crack open a cold beer or pour some wine, and enjoy a comforting, satisfying meal together. Bon appétit!
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