Homemade Chicken Tikka Marsala: Quick & Easy Recipe

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About Chicken Tikka Marsala

The origins of chicken tikka marsala are a source of contention, with several theories circulating. One popular theory holds that it originated in the Indian subcontinent, while another holds that it was created in the UK by British chefs looking to create a mild form of Indian cuisine that’d appeal to the British palate. One theory holds that this dish was originally came in Punjab, an area that borders both India and Pakistan.

The dish is thought to have been created in the 1940s by Punjabi chefs working in Mughal Empire restaurants. The chefs would marinate chicken in yoghurt and spices before grilling it in a tandoor, a traditional Indian clay oven. Regardless of its roots, it has become a popular dish around the world, with millions of people enjoying it. It is a testament to cuisine’s adaptability and creativity, as it has been altered and reimagined in countless ways to suit the preferences and palates of various cultures and regions.

Ingredients:

Chicken (1 lb.): Chicken tikka marsala is typically made with boneless chicken breasts or thighs.

Yogurt (1/2 cup): Plain yoghurt is used to marinate the chicken.

Oil (1/3 cup): Vegetable oil or ghee is used to simmer the onions and spices.

Spices (1 tsp each): Spices are usually used to marinate the chicken, a mixture of spices such as coriander, turmeric, chili powder, cumin, & garam marsala is used.

Cream (1/2 cup): A heavy cream or coconut cream is used to add richness and creaminess to the sauce.

Garlic and Ginger (1 tbsp of each): Roughly chopped garlic will enhance the flavor of our sauce and complement the chicken. Both the marinade and the sauce contain these aromatic ingredients.

Onion (1): it is used to make the sauce’s base. Therefore, finely chopped onions are used.

Lemon juice (1 tbsp): It is very useful to tenderize the chicken and add a tangy flavor, lemon juice is added to the marinade.

Tomatoes (14 oz.): To make the tomato-based sauce for chicken tikka, fresh or canned tomatoes are used.

Fresh coriander leaves (garnish): These are used as a garnish and to add a fresh flavor to the finished dish.

Instructions:

1. Wisk Together: Combine the yoghurt, lemon juice, garlic, ginger paste, salt, turmeric, coriander, cumin, & chili powder in a large mixing bowl.
2. Chicken marinates: Stir the chicken pieces in the bowl to coat them with the marinade. Refrigerate the bowl for at least 1 hour, and up to 24 hours.
3. Set The Oven: Preheat your oven at 400 degrees Fahrenheit. Thread the chicken pieces onto skewers then arrange on a baking tray lined using parchment paper. Cook for twenty mins, or till the chicken is thoroughly cooked and lightly browned.
4. Heat The Oil: Take a pan on medium flame, heat the vegetable oil while the chicken is cooking. Sauté the chopped onion for seven mins, or till it is soft and translucent.
5. Stir The Mixture: Stir in the rest of the coriander, cumin, chili powder, turmeric, and garam marsala. Cook, stirring occasionally, for three mins, or till the spices are fragrant.
6. Boil Tomatoes: Bring the crushed tomatoes to a boil. Cook for 5-7 minutes, or until the sauce has slightly thickened.
7. Heat The Sauce: Pour in the heavy cream and stir well to combine. Cook for another two mins, or until the sauce is thoroughly heated.
8. Stir In the Chicken: Stir in the cooked chicken pieces to coat them with the sauce in the saucepan. Simmer for eight mins, or till the chicken is evenly coated then thoroughly heated.

9. Serve and Enjoy: Garnish the dish with fresh coriander leaves and serve immediately. Serve with naan bread, rice, or other desired

Variations of Tikka Marsala:

Vegetarian chicken tikka marsala

To make a vegetarian version of this dish, replace the chicken with vegetarian chicken substitute or paneer (Indian cottage cheese).

Spicy chicken tikka marsala

Spicy chicken tikka marsala: To make the dish spicier, add more chili powder or fresh green chili peppers.

Healthy chicken tikka marsala

To make a healthier chicken tikka, substitute low-fat yoghurt for heavy cream and bake the chicken instead of frying it.

Tandoori chicken tikka marsala

Tandoori chicken tikka marsala: For a more authentic flavor, substitute tandoori chicken for regular chicken tikka.

Coconut chicken tikka marsala:

Coconut chicken tikka marsala: For a creamier sauce with a subtle coconut flavor, add coconut milk to the sauce.

Frequently Asked Questions:

What is the distinction between chicken tikka and chicken tikka marsala?

Chicken tikka is a marinated and grilled or baked chicken dish, whereas chicken tikka marsala is a creamy tomato-based sauce over chicken tikka. The main distinction is that chicken tikka is not served with sauce, whereas chicken tikka marsala is.

What is the best method to cook chicken for chicken tikka marsala?

To make chicken tikka marsala, marinate it in a mixture of yoghurt and spices before grilling or baking it until it is cooked through and lightly browned. This gives the chicken a tender texture and a smoky flavor that goes well with the creamy sauce.

What goes well with chicken tikka marsala?

Typically, chicken tikka marsala is served with rice and/or naan bread. Serve it with other Indian side dishes like samosas, pakoras, or raita.

Tips & Tricks:

Here are some pointers to help you make a tasty chicken tikka marsala:

Rich Flavor: Use ghee instead of vegetable oil for a richer flavor.

Marinate the chicken: Marinate the chicken for at least 1 hour and up to 24 hours to allow the flavors to permeate the meat.

Don’t Miss The Steps: Don’t skip the step of baking or grilling the chicken, as this adds a smoky flavor and helps the chicken stay tender.

Make More Creamier Sauce: Add a tbsp of cashew or almond paste to make the sauce creamier.

If you like this Chicken Tikka Marsala you should try my Butter Chicken as well!

Chicken Tikka Marsala

Course: DinnerCuisine: Indian

Servings

4

servings

Prep time

20

minutes

Cooking time

40

minutes

Chicken tikka marsala is a flavorful and comforting dish that can be served with a variety of side dishes, including rice, naan bread, & vegetable dishes. It is a popular dish in Indian restaurants and is frequently made at home

Ingredients

• 1 Lb Boneless Skinless Chicken Thighs

• 1/2 Cup Plain Greek Yogurt

• 1/2 Cup Heavy Whipping Cream

• 1/3 Cup Vegetable Oil

• 4 Cloves of Garlic (Roughly Chopped)

• 1 Tbsp Ginger Paste

• 1 Yellow Onion (Finely Diced)

• 14 Oz Can of Crushed Tomatoes

• 1 Tbsp Lemon Juice

• 1 Tsp Coriander

• 1 Tsp Turmeric

• 1 Tsp Chili Powder

• 1 Tsp Cumin

• 1 Tsp Garam Marsala

• 1/2 Tsp Salt

• Fresh Coriander Leaves (Optional)

Directions

• Combine the yoghurt, lemon juice, garlic, ginger paste, salt, 1/2 tsp garam marsala, 1/2 tsp turmeric, 1/2 tsp coriander, 1/2 tsp cumin, & 1/2 tsp chili powder in a large mixing bowl. Cut the chicken into bite sized pieces and add into the marinade. Refrigerate for at least 1 hour and up to 24 hours.
• Preheat your oven at 400 degrees Fahrenheit. Thread the chicken pieces onto skewers then arrange on a baking tray lined using parchment paper. Cook for twenty minutes, or till the chicken is thoroughly cooked and lightly browned. Set the chicken aside.
• Take a pan on medium heat, heat the vegetable oil while the chicken is cooking. Sauté the chopped onion for seven mins, or till it is soft and translucent.
• Stir in the rest of the coriander, cumin, chili powder, turmeric, and garam marsala. Cook, stirring occasionally, for three mins, or till the spices are fragrant.
• Add in the crushed tomatoes and bring to a boil. Cook for 5-7 minutes, or until the sauce has slightly thickened.
• Pour in the heavy cream and stir well to combine. Cook for another two mins, or until the sauce is thoroughly heated.
• Stir in the cooked chicken pieces to coat them with the sauce in the saucepan. Simmer for eight mins, or till the chicken is evenly coated then thoroughly heated.
• Garnish the chicken tikka marsala with fresh coriander leaves and serve immediately. Serve with naan bread, rice, or other desired accompaniments. Enjoy!

Notes

• To make a vegetarian version of this dish, replace the chicken with vegetarian chicken substitute or paneer (Indian cottage cheese).
• Use ghee instead of vegetable oil for a richer flavor.
• Add a tbsp of cashew or almond paste to make the sauce creamier.