Chicken Tikka Masala

Описание: 🔥 Craving restaurant‑style Chicken Tikka Masala without leaving home? In this video, I’ll show you how to make the ultimate creamy, flavorful, homemade version—complete with tender marinated chicken, a rich tomato‑based sauce, and spices that make your kitchen smell heavenly.

Whether you’re a seasoned cook or trying this dish for the first time, this step‑by‑step recipe is easy to follow and guaranteed to impress. Grab your skillet, turn up the heat, and let’s bring this iconic dish to life right in your own kitchen.

✨ What you’ll learn:
--Perfect chicken marinade techniques
--How to build deep flavor in the sauce
--Tips for getting that signature creamy texture
--Serving ideas to make it a full feast

If you love bold flavors and cozy comfort food, this one’s for you. Hit play and let’s cook something amazing together. #ChickenTikkaMasala #IndianFoodRecipe #HomemadeCooking #EasyDinnerIdeas #ComfortFood #ChickenRecipes #CurryNight #Foodie #CookingAtHome #RecipeVideo

Ingredients
For the marinade:
1.5 lb boneless, skinless chicken thighs
1/2 cup plain Greek yogurt
1 tsp garam masala
3/4 tsp garlic powder
1/2 tsp ginger
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp chipotle chili powder
1/2 tsp salt

For the sauce:
2 tbsp olive oil
2 tbsp salted butter
1 medium yellow onion
2-3 cloves garlic
1.5 tbsp tikka masala spice mix
1, 10-oz can of tomato puree
1, 12-oz can of evaporated milk
1 tsp brown sugar
1.5 cups frozen spinach

Tikka Masala spice mix
2 tbsp garam masala
2 tbsp ground cumin
1 tbsp + 1 tsp ginger
1 tbsp + 1 tsp turmeric
1 tbsp + 1 tsp ground coriander
2 tsp chili powder
2 tsp crushed red pepper flakes
1 tbsp + 1 tsp salt

Instructions

1. Prepare the marinade. Add garam masala, garlic powder, ginger, turmeric, cumin, chili powder, and salt to 1/2 cup of Greek yogurt and stir to combine.
2. Chop the chicken into bite-sized pieces, then combine together with the yogurt marinade. Cover and marinate in the fridge for at least 30 min, or overnight.
3. Heat olive oil in a large skillet over medium heat. Brown chicken pieces for about 3-4 minutes on each side, stirring occasionally. You do not need to cook the chicken entirely all the way through, it will finish cooking in the sauce later.
4. Once chicken is about ~80% cooked (no visible pink), remove from the pan and set aside.
5. Lower the heat, and melt 2 tbsp of salted butter. Add diced onions and turn the heat back up to medium. Cook the onion until translucent.
6. Add minced garlic and cook for another minute or so until fragrant.
7. Next, add your prepared tikka masala spice mix and stir to toast/awaken the spices.
8. Pour in entire can of tomato puree (rinse with water and add that too). Use a wooden spoon to lift up any stuck on bits of flavor so that the sauce is smooth and fully incorporated.
9. Simmer for 10-15 minutes until the sauce has thickened and deepened in color.
10. Add entire can of evaporated milk, slowly while stirring, until fully incorporated. Stir in brown sugar, and then return the browned chicken to the pot. Stir well until everything is incorporated.
11. Cook for another 10 minutes or so, until chicken is cooked all the way through and the sauce has thickened a bit.
12. Add 1-1.5 cups of frozen chopped spinach and stir until fully incorporated and heated through.
13. Serve with rice of choice (basmati, jasmine, brown), naan bread, or even roasted sweet potatoes. Enjoy!