Best 5 Chicken In Creamy Tomato Curry Chicken Tikka Masala Recipes

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Chicken tikka masala is a delectable dish that combines the flavors of marinated chicken, creamy tomato sauce, and aromatic spices. Originating from the kitchens of Northern India, this dish has gained global popularity due to its rich, flavorful sauce and tender pieces of chicken. If you're looking to tantalize your taste buds with this classic curry dish, you've come to the right place. Let's dive into the world of chicken tikka masala and explore a recipe that promises to leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN TIKKA MASALA



Chicken Tikka Masala image

Make Indian takeout at home with Aarti Sequeira's Chicken in Creamy Tomato Curry: Chicken Tikka Masala, from Aarti Party on Food Network.

Provided by Aarti Sequeira

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 23

1 cup plain yogurt, whisked until smooth
3 tablespoons Ginger-Garlic Paste, recipe follows (or 1 tablespoon grated fresh ginger and 3 cloves garlic put through a garlic press or finely minced)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken thighs, poked with a fork, and cut into large bite-sized chunks
2 teaspoons olive oil
3 tablespoons butter
1/3 cup Ginger-Garlic Paste, recipe follows (or 6 cloves garlic and 2-inch thumb ginger minced)
2 serrano peppers, minced (seeds removed if you don't want it spicy)
2 tablespoons tomato paste
1 teaspoon garam masala
2 teaspoons paprika
8 Roma tomatoes, diced
1 1/2 teaspoons kosher salt
1 to 2 cups water
Oil, for grilling
1 tablespoon dried fenugreek leaves (optional)
1/2 cup heavy cream
Minced fresh cilantro, for garnish
Cooked rice, naan, or crusty piece of bread, for serving
1/2 cup cloves garlic, whole
1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
1/4 cup canola oil

Steps:

  • For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.
  • For the sauce: When you're ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors.
  • Add the tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.
  • Meanwhile, fire up your grill. When it is nice and hot, lightly brush it with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce).
  • Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken and fenugreek leaves, if using. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!
  • Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
  • Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

CHICKEN TIKKA MASALA WITH CREAM OF TOMATO



Chicken Tikka Masala with cream of Tomato image

A lovely filling, creamy & warming Indian inspired meal that all the family will enjoy. Serve with rice, naan & poppadoms :-)

Provided by iposters

Time 1h15m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • For best results use a flameproof casserole pot with lid. Add the butter to the pot on a low heat. Add the Onions, stir well and cover. Cook for 10 - 15 mins stirring occasionally until soft & golden.
  • If making your own Masala paste then blitz all the ingredients in a small food processor to form a paste. Add more oil or water if it sticks and does not mix in the processor. When the onions are done, add your paste (or the shop bought paste) to the pot, stir well and cook for 2 - 3 mins.
  • Add the chicken, stir well and raise the heat to medium. Cook for 3- 4mins.
  • Add the chopped tomatoes, tomato soup & tomato puree, stir well, reduce the heat, cover and simmer for at least 20 mins. Stir occasionally. (If you want to simmer for longer you may need to add 50 - 100 ml of water at this point).
  • Ensure the Chicken is cooked, taste & season if required. Turn off the heat and add the cream, yoghurt and Mango chutney. Stir well and leave to warm through for a couple of minutes.
  • Serve with Naan, Rice and any other Indian snack you fancy.

CHEF JOHN'S CHICKEN TIKKA MASALA



Chef John's Chicken Tikka Masala image

I probably get more requests for Indian food than any other ethnic cuisine, so I was very excited to be posting this recipe for chicken tikka masala; until I found out it's actually a British recipe. This is usually done with heavy cream, but I like to use coconut milk instead; the subtle sweetness it provides works beautifully with the spices in the dish. Serve with steamed rice.

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Indian

Time 1h10m

Yield 4

Number Of Ingredients 22

1 ½ pounds skinless, boneless chicken thighs
1 tablespoon vegetable oil
2 teaspoons kosher salt
2 teaspoons garam masala
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon ground turmeric
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
⅛ teaspoon ground cardamom
2 tablespoons clarified butter (ghee), or more as needed
1 onion, chopped
¼ cup tomato paste
4 cloves garlic, finely grated
1 tablespoon finely grated ginger, or more to taste
1 cup crushed tomatoes
1 (13 ounce) can coconut milk
½ cup chicken broth, or as needed
2 tablespoons chopped fresh cilantro
½ teaspoon red pepper flakes
salt and ground black pepper to taste

Steps:

  • Place chicken in a bowl and drizzle vegetable oil over chicken; toss to coat.
  • Whisk kosher salt, garam masala, ground cumin, ground coriander, smoked paprika, ground turmeric, black pepper, cayenne pepper, and cardamom together in a small bowl. Season chicken with spice mixture and turn to coat evenly.
  • Melt clarified butter in a large, heavy skillet over high heat. Cook chicken thighs in hot butter until browned on all sides, 5 to 10 minutes. Transfer chicken to a plate. When cool enough to handle, cut chicken into bite-size pieces.
  • Reduce heat under the skillet to medium-high. Stir onion into skillet; saute until onion softens and turns translucent, 5 to 6 minutes. Add tomato paste and stir. Saute until paste caramelizes, about 5 minutes. Stir garlic and ginger into tomato-onion mixture and cook until fragrant, about 1 minute.
  • Pour the crushed tomatoes into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour in coconut milk and chicken broth; bring to a simmer, reduce heat to medium low, and cook, stirring occasionally, until flavors blend and sauce is slightly reduced, about 15 minutes.
  • Stir chicken, any accumulated juices from the chicken, cilantro, and red pepper flakes into tomato mixture; bring to a simmer, reduce heat to medium-low, and cook until chicken is cooked through and tender, 10 to 15 minutes. Season with salt and black pepper.

Nutrition Facts : Calories 625.3 calories, Carbohydrate 19.2 g, Cholesterol 122.4 mg, Fat 48.2 g, Fiber 5 g, Protein 33.5 g, SaturatedFat 27.1 g, Sodium 1325.2 mg, Sugar 4.6 g

CURRY STAND CHICKEN TIKKA MASALA SAUCE



Curry Stand Chicken Tikka Masala Sauce image

A classic curry-stand recipe. This is not haute cuisine; this is the kind of nuclear-orange tikka masala that you crave when you stumble out of a pub at 2 a.m. I make vast quantities of the sauce at one time, and it freezes very well. I also added much more cayenne pepper than 1 teaspoon, but I give out the recipe like this for people who don't like heat.

Provided by Chris Bellers

Categories     World Cuisine Recipes     Asian     Indian

Time 1h20m

Yield 6

Number Of Ingredients 18

2 tablespoons ghee (clarified butter)
1 onion, finely chopped
4 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cayenne pepper
½ teaspoon ground cinnamon
¼ teaspoon ground turmeric
1 (14 ounce) can tomato sauce
1 cup heavy whipping cream
2 teaspoons paprika
1 tablespoon white sugar
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves, cut into bite-size pieces
½ teaspoon curry powder
½ teaspoon salt, or to taste
1 teaspoon white sugar, or to taste

Steps:

  • Heat ghee in a large skillet over medium heat and cook and stir onion until translucent, about 5 minutes. Stir in garlic; cook and stir just until fragrant, about 1 minute. Stir cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into the onion mixture; fry until fragrant, about 2 minutes.
  • Stir tomato sauce into the onion and spice mixture, bring to a boil, and reduce heat to low. Simmer sauce for 10 minutes, then mix in cream, paprika, and 1 tablespoon sugar. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.
  • Heat vegetable oil in a separate skillet over medium heat. Stir chicken into the hot oil, sprinkle with curry powder, and sear chicken until lightly browned but still pink inside, about 3 minutes; stir often. Transfer chicken and any pan juices into the sauce. Simmer chicken in sauce until no longer pink, about 30 minutes; adjust salt and sugar to taste.

Nutrition Facts : Calories 327.8 calories, Carbohydrate 13.2 g, Cholesterol 105.8 mg, Fat 23.4 g, Fiber 2.3 g, Protein 17.9 g, SaturatedFat 12.7 g, Sodium 980.5 mg, Sugar 7.2 g

CHICKEN TIKKA MASALA WITH CREAM



Chicken Tikka Masala With Cream image

A very classic Tikka Masala that you would get in many restaurants in London. This variation uses cream instead of yogurt. Which gives a creamy texture that does not break and is amazing with jasmine rice.

Provided by Lab Chef

Categories     Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons butter
1 yellow onion, Fine dice
4 garlic cloves, chopped fine
2 teaspoons garam masala
2 teaspoons curry powder
1 (8 ounce) can tomato sauce or 1 (8 ounce) can crushed tomatoes
1 cup heavy cream
2 tablespoons oil (vegetable)
6 chicken tenders or 3 boneless chicken breasts, cut in 1 inch pieces
1 tablespoon curry powder
1 teaspoon salt
3 cups cooked jasmine rice

Steps:

  • Sauce:.
  • In a sauce pan add the butter and the onion, sweat over medium heat until translucent about 5-7 minutes. Add the garlic and cook for 1 minute.
  • Add the Garam and Curry and mix will with the onions. Cook over medium heat for 1 minute.
  • Add the tomato sauce and cook for 2-3 minutes. Add the cream and cook over med to med-low heat until thickened. About 12-17 minutes.
  • Chicken:.
  • Mix together the Cury and salt, evenly coat the pieces of chicken.
  • In a large skillet/frying pan over medium high heat add the oil and the chicken pieces. Cook the chicken until cooked through with no pink inside.
  • Mix:.
  • Add the cooked chicken to the thickened sauce and mix well, season to taste.
  • Serve overtop cooked jasmine rice.

Nutrition Facts : Calories 480.4, Fat 35.3, SaturatedFat 18.4, Cholesterol 96.8, Sodium 963.6, Carbohydrate 37.3, Fiber 3.5, Sugar 3.8, Protein 5.5

Tips:

  • Use the right chicken. Chicken breast or thighs are both good choices for this recipe. If you use boneless, skinless chicken breasts, you can cut them into 1-inch pieces or strips. If you use bone-in, skin-on chicken thighs, you can leave them whole or cut them into pieces.
  • Marinate the chicken. Marinating the chicken in yogurt, spices, and herbs helps to tenderize it and add flavor. You can marinate the chicken for as little as 30 minutes or up to overnight.
  • Cook the chicken thoroughly. Chicken should be cooked to an internal temperature of 165 degrees Fahrenheit. You can check the temperature of the chicken with a meat thermometer.
  • Use a good-quality tomato sauce. The tomato sauce is the base of this dish, so it's important to use a good-quality sauce. You can use a jarred tomato sauce or make your own.
  • Add cream or yogurt. Adding cream or yogurt to the sauce helps to make it creamy and rich. You can use heavy cream, sour cream, or plain yogurt.
  • Season the sauce to taste. Add salt, pepper, and other spices to the sauce to taste. You can also add a bit of sugar to balance out the acidity of the tomatoes.
  • Serve with rice or naan. Chicken tikka masala is traditionally served with rice or naan. You can also serve it with other sides, such as vegetables or salad.

Conclusion:

Chicken tikka masala is a delicious and easy-to-make dish that is perfect for a weeknight meal. With a few simple ingredients, you can create a flavorful and satisfying dish that the whole family will enjoy.

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