Tikka Masala Recipetin Eats | Open Dishes Recipe Online Blog

What’s good, fam!? Today, I’m bout to put y’all on to some straight fire. This chicken tikka masala recipe gon’ make you feel like you’re eatin’ at a 5-star restaurant. Trust me, I know what I’m talkin’ about.

Crockpot Chicken Tikka Masala

First up, we got this crockpot chicken tikka masala from The Wanderlust Kitchen. Here’s what you need:

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 large onion, diced
4 garlic cloves, minced
2 tablespoons fresh ginger, grated
2 tablespoons tomato paste
1 tablespoon garam masala
1 tablespoon paprika
1 tablespoon ground cumin
1 teaspoon turmeric
1 teaspoon kosher salt
1 can (15 ounces) tomato sauce
1 cup heavy cream
Cooked Basmati rice, for serving
Fresh cilantro, chopped, for serving

Now, let’s get to cookin’.

In a slow cooker, add chicken, onion, garlic, tomato paste, garam masala, paprika, cumin, turmeric, salt, and tomato sauce. Mix well so that the chicken is coated in the spices.
Cook on low for 6-8 hours or high for 3-4 hours, or until the chicken is cooked through.
Stir in the heavy cream and let it cook for an additional 10-15 minutes.
Serve over Basmati rice and garnish with fresh cilantro.

Boom! That’s it. You got yourself a delicious chicken tikka masala made right in your own kitchen.

Tikka Masala from Scratch

If you don’t have a slow cooker or just want to make your tikka masala from scratch, this recipe from Pinch of Yum got you covered. Here’s what you’ll need:

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 cup plain Greek yogurt
1 tablespoon garam masala
1 tablespoon minced garlic
1 tablespoon minced ginger
1 teaspoon chili powder
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon kosher salt
3 tablespoons oil
1 large onion, diced
4 cloves garlic, minced
1 tablespoon grated ginger
1 jalapeño pepper, minced
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon paprika
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
1 can (28 ounces) crushed tomatoes
2 cups heavy cream
Cooked Basmati rice, for serving
Fresh cilantro, chopped, for serving

Let’s get cookin’.

In a large bowl, whisk together yogurt, garam masala, garlic, ginger, chili powder, coriander, turmeric, cumin, and salt. Add chicken and toss to coat. Cover and refrigerate for at least 30 minutes or up to overnight.
In a large skillet, heat oil over medium heat. Add onion, garlic, ginger, and jalapeño and cook until onions are translucent, about 5 minutes.
Add coriander, cumin, paprika, cinnamon, and salt. Cook for another 2-3 minutes, stirring constantly.
Add crushed tomatoes and simmer for about 10 minutes.
Add the marinated chicken to the skillet and cook until browned on all sides, about 8-10 minutes.
Stir in heavy cream and cook for an additional 5-10 minutes.
Serve over Basmati rice and garnish with fresh cilantro.

Woo! That was a lot, but trust me, it’s worth it. Homemade tikka masala is a game-changer.

Alright, fam, there you have it. Two bomb-ass tikka masala recipes that’ll have you droolin’ for days. Try ’em out and let me know which one you like better. Enjoy!

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