Chicken Tikka Curry Recipe

Mak Erot

3 min read

·

Apr 09, 2025

26

Share

Chicken Tikka Curry Recipe: A Delicious Journey Through Indian Cuisine

This recipe will guide you through making a flavorful and aromatic Chicken Tikka Curry, a beloved dish in Indian cuisine. We'll cover everything from marinating the chicken to creating the perfect curry sauce, ensuring a restaurant-quality meal in the comfort of your home.

Ingredients:

For the Chicken Marinade:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 cup plain yogurt
• 2 tbsp lemon juice
• 2 tbsp ginger-garlic paste
• 1 tbsp garam masala
• 1 tbsp paprika
• 1 tbsp chili powder (adjust to your spice preference)
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp cayenne pepper (optional, for extra heat)
• Salt to taste

For the Curry Sauce:

• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 green chili, finely chopped (optional)
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 tbsp garam masala
• 1 tsp cumin powder
• 1 tsp coriander powder
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

Marinating the Chicken:

1. Combine Marinade Ingredients: In a large bowl, whisk together the yogurt, lemon juice, ginger-garlic paste, garam masala, paprika, chili powder, turmeric powder, cumin powder, coriander powder, cayenne pepper (if using), and salt.
2. Marinate the Chicken: Add the chicken cubes to the marinade, ensuring they are evenly coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight. The longer the chicken marinates, the more flavorful it will be.

Cooking the Chicken Tikka Curry:

1. Sauté Onions: Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until golden brown and softened, about 5-7 minutes.
2. Add Aromatics: Add the minced garlic, grated ginger, and green chili (if using) and sauté for another minute until fragrant.
3. Simmer the Sauce: Stir in the diced tomatoes (undrained), chicken broth, garam masala, cumin powder, and coriander powder. Bring the mixture to a simmer, then reduce the heat to low and let it simmer for 10-15 minutes, allowing the flavors to meld.
4. Add Marinated Chicken: Add the marinated chicken to the sauce. Increase the heat to medium, bring to a simmer, then reduce the heat again and cook for 20-25 minutes, or until the chicken is cooked through and tender. Stir occasionally.
5. Stir in Cream: Stir in the heavy cream and season with salt and pepper to taste. Simmer for another 5 minutes to allow the sauce to thicken slightly.

Serving:

1. Garnish and Serve: Garnish with fresh cilantro. Serve hot with rice, naan bread, or roti.

Tips and Variations:

• Spice Level: Adjust the amount of chili powder and cayenne pepper to control the spice level.
• Chicken: You can use boneless, skinless chicken breasts instead of thighs, but they may dry out more easily.
• Vegetables: Add other vegetables like bell peppers, peas, or potatoes for a more substantial curry.
• Cream: Coconut milk can be substituted for heavy cream for a richer, coconutty flavor.

This recipe provides a delicious and satisfying Chicken Tikka Curry experience. Enjoy your culinary journey! Remember to share your creations using #ChickenTikkaCurry and tag us! Happy cooking!