Every couple of months I get a serious craving of Indian food. Unfortunately, my regular eating partner is not a huge fan of the cuisine, so I have to cook it for myself. While browsing through my recipes, I realized that I have yet shared my tikka masala recipe here on the blog. For shame! I’ve been using this recipe for years now, modifying it each time to get the best the results and I am now ready to put it out there for you to try.
**Helpful tips and common mistakes
Little did I know that there is rarely any two tikka masala recipes that are exactly the same. Each household has its own version, with a different combination of spices or with a little twist in the marinade. However, every recipe that I’ve looked at requires the chicken to be marinated in a yogurt-based sauce and a sauce to be finished with heavy cream.
The first time I prepared this dish, I skipped the grilling of the chicken and instead browned it in the pan, immediately adding the sauce ingredients after. After some testing, I realized that grilling the chicken actually adds more flavor to the overall dish. I don’t actually have a grill so I chose to broil the chicken for the same effect.
Although chicken breast is healthy, dark meat is preferable for this dish. Chicken breast can become dry, especially since the chicken is first grilled then finished in the sauce.
This is one of the quickest Indian dishes that I’ve ever prepared that still produces great flavor. The tikka masala has layers of flavors from the various spices, with just a little bit of heat from the chilies. The chicken is still moist and coated in a creamy, tomato-y sauce. Lovely with basmati rice and warm naan!
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