- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 480 kcal
Quick summary
“Chicken tikka masala stands out for its marinade of natural yogurt, curry powder, and grated ginger, responsible for tenderizing the chicken breast and setting the spices. The golden cubes are cooked in a reduction of peeled tomatoes with sautéed onion and finished with fresh heavy cream. The contrast between the fruity acidity of the tomato and the milky density of the cream creates the reddish color and velvety texture of the sauce. It is a substantial and balanced preparation for four people.”
What you need to know
- Respect the 30-minute time in the yogurt marinade so that the lactic acids soften the meat fibers.
- Sear the chicken pieces over high heat to caramelize the surface with the marinade seasonings.
- Cooking the peeled tomatoes for 15 minutes before adding the cream over low heat to prevent curdling.
Ingredients
Main
- 500g of chicken breast cut into cubes
- 1/2 cup plain yogurt
- 2 tablespoons of curry powder
- 1 tablespoon of grated ginger
- 4 tablespoons of vegetable oil
- 1 chopped onion
- 400g canned peeled tomatoes
- 200ml of heavy cream
- Salt and pepper to taste
Instructions
Principal
- In a bowl, mix the yogurt, curry powder, ginger, salt, and pepper.
- Add the chicken cubes to the marinade and let rest for at least 30 minutes.
- In a large pot, heat the oil over medium heat and sauté the onion until golden.
- Add the marinated chicken and cook until fully cooked through, about 10 minutes.
- Incorporate the peeled tomato and cook for another 15 minutes.
- Add the heavy cream and mix well, cooking for another 5 minutes.
- Adjust salt and pepper as needed.
- Serve hot with rice or naan, garnishing with fresh cilantro, if desired.
Chef's tips
- Lightly drain the excess yogurt when transferring the chicken to the hot pan so it browns easily.
- Mash the peeled tomatoes with the back of a spoon to form a full-bodied and uniform texture.
- Finish with the heavy cream with the heat off or very low to keep the emulsion shiny.
Variations
- Tikka Masala with butter: add a tablespoon of cold unsalted butter when turning off the heat.
- Spicy Tikka Masala: add a coffee spoon of cayenne pepper along with the curry.
- Vegetarian version: replace the chicken with cubes of queijo coalho or paneer cheese seared in the skillet.
Substitutions
- The chicken breast can be swapped for boneless chicken thighs chopped into 3-centimeter pieces.
- Canned peeled tomatoes can be replaced by 400g of peeled, chopped ripe Italian tomatoes.
- Traditional heavy cream can be replaced by full-fat coconut milk for a lactose-free version.
How to store
Store portions in a closed container in the refrigerator for up to 3 days. Heat over low heat, stirring slowly with a spoonful of water to restore the velvety sauce without separating the fat.
Can it be frozen?
Can be frozen in an airtight container for up to 60 days at 18°C below zero. Thaw in the refrigerator and reheat over low heat, stirring continuously to homogenize the milky sauce.
What to serve with
Serve with basmati rice seasoned with cumin and fresh cilantro leaves. Serve with warm naan bread brushed with garlic butter to collect the creamy sauce of the dish.
Frequently asked questions
How to reduce the acidity of canned tomatoes in this recipe?
The heavy cream itself and the cooking fat attenuate the natural acidity. If necessary, a teaspoon of brown sugar neutralizes the excess without compromising the Indian profile.
Can I prepare the chicken on the grill or oven before putting it in the sauce?
Yes, the original technique grills the marinated chicken skewers at high temperature (tikka method) before wrapping them in the masala sauce, giving striking smoky notes to the dish.
Why is the yogurt marinade indispensable in the preparation of the chicken?
Yogurt contains lactic acid that gently breaks down the protein fibers of the chicken breast, keeping the meat moist during cooking and creating an aromatic spice crust when searing.
Can heavy cream curdle when added to tomato sauce?
Yes, if the sauce is at a turbulent boil. To avoid phase separation, cook the canned tomatoes beforehand until they lose their sharp acidity and add the cream over low heat, stirring constantly.
