Chicken Tikka Masala & Naan for the Ultimate Feast
Discover the delicious flavors of Chicken Tikka Masala with our authentic recipe. Enjoy this classic Indian dish with fluffy naan bread.
Ingredients
For the Chicken Tikka Marinade
- Chicken thighs or breasts – 1.5 lbs 700g, boneless and skinless, cut into bite-sized pieces.
- Plain yogurt – 1 cup 240ml, full-fat for a creamy marinade.
- Garlic paste – 1 tablespoon fresh and finely minced.
- Ginger paste – 1 tablespoon freshly grated or pureed.
- Turmeric powder – 1 teaspoon for vibrant color and subtle earthiness.
- Ground cumin – 1 teaspoon adds warmth and depth.
- Ground coriander – 1 teaspoon for its citrusy undertones.
- Garam masala – 1 teaspoon the signature spice blend for Indian dishes.
- Kashmiri red chili powder – 1 teaspoon for mild heat and rich color.
- Lemon juice – 2 tablespoons to tenderize the chicken and enhance flavors.
- Salt – 1 teaspoon adjust to taste.
- Vegetable oil – 2 tablespoons for grilling or searing the chicken.
For the Masala (Sauce)
- Butter – 2 tablespoons unsalted for a creamy base.
- Onion – 1 large finely chopped for a smooth sauce texture.
- Garlic – 4 cloves minced, for a robust flavor.
- Ginger – 1-inch piece finely grated, for a warm, spicy note.
- Tomato puree – 1 cup 240ml, canned or fresh, for a rich base.
- Heavy cream or coconut milk – 1 cup 240ml, for creaminess.
- Ground cumin – 1 teaspoon adds warm, earthy tones.
- Paprika – 1 teaspoon for a smoky, sweet flavor.
- Garam masala – 1 teaspoon to tie the spices together.
- Kashmiri chili powder – 1 teaspoon for color and mild heat.
- Sugar – 1 teaspoon balances acidity in the tomatoes.
- Fenugreek leaves kasuri methi – 1 teaspoon, crushed, for a distinct, authentic flavor.
- Salt – To taste.
- Water or chicken stock – 1 cup 240ml, to adjust the sauce consistency.
For the Naan Bread
- All-purpose flour – 3 cups 375g, sifted for a soft dough.
- Active dry yeast – 1 teaspoon for a slight rise.
- Sugar – 1 teaspoon to feed the yeast.
- Salt – 1 teaspoon for seasoning.
- Plain yogurt – 1/3 cup 80ml, adds softness to the naan.
- Milk – 1/3 cup 80ml, warm to activate the yeast.
- Water – As needed to knead the dough.
- Vegetable oil or melted butter – 2 tablespoons for pliable dough.
- Garlic optional – 2 cloves, minced for garlic naan.
- Fresh cilantro – 2 tablespoons chopped for garnish (optional).
Instructions
Step 1: Prepare the Chicken Tikka
- Marinate the Chicken:
- o In a large bowl, combine yogurt, garlic paste, ginger paste, turmeric, cumin, coriander, garam masala, chili powder, lemon juice, and salt. Mix well.
- o Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavors.
- Cook the Chicken:
- o Preheat a grill, grill pan, or skillet over medium-high heat. Brush with a little oil.
- o Cook the chicken for 3–4 minutes on each side until lightly charred and cooked through. Set aside.
Step 2: Make the Masala Sauce
- Sauté the Aromatics:
- o In a large pan, melt butter over medium heat. Add chopped onions and sauté until golden brown (5–7 minutes).
- o Stir in garlic and ginger, cooking for 1–2 minutes until fragrant.
- Build the Sauce:
- o Add tomato puree, cumin, paprika, garam masala, chili powder, and salt. Stir and let it cook for 8–10 minutes until the mixture thickens and the oil separates.
- o Gradually pour in the heavy cream or coconut milk, mixing until the sauce becomes smooth and creamy.
- Simmer with Chicken:
- o Add the grilled chicken pieces to the sauce. Stir to coat the chicken evenly and let it simmer for 10 minutes on low heat.
- o Sprinkle crushed fenugreek leaves for authentic flavor. Adjust salt and add water or chicken stock to reach desired consistency.
Step 3: Prepare the Naan Bread
- Make the Dough:
- o In a bowl, combine warm milk, sugar, and yeast. Let it sit for 5–10 minutes until frothy.
- o In a large mixing bowl, combine flour, salt, yogurt, and the yeast mixture. Mix and knead until you form a smooth dough (about 8–10 minutes). Cover and let rise in a warm place for 1–2 hours.
- Shape and Cook Naan:
- o Divide the dough into 8 equal portions. Roll each piece into an oval or round shape.
- o Heat a skillet over medium-high heat. Cook each naan for 1–2 minutes per side until puffed and golden spots appear. Brush with butter or garlic butter for extra flavor.
Pro Tips and Variations
- Marination is Key: The longer you marinate the chicken, the more flavorful it will be. Overnight marination is ideal.
- Grill for Smokiness: Use a grill or broiler for the chicken to achieve a smoky flavor.
- Customize the Heat: Adjust the chili powder to suit your spice tolerance.
- Vegan Option: Substitute chicken with tofu or chickpeas and heavy cream with coconut cream.
- Garlic Naan: Mix minced garlic into the dough before rolling out or brush freshly cooked naan with garlic butter.
Notes
Nutrition Information (Per Serving)
- Calories: 550
- Protein: 35g
- Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 50g
- Fiber: 4g
- Sugar: 8g
- Cholesterol: 110mg
- Sodium: 700mg