Chicken Tikka Masala is a popular Indian dish around the world. Known for his creamy, buttery tomato base, this dish is typically categorized by South Indians to be a ‘North Indian’ dish. Even though it’s an Indian dish, it’s origins are actually European. It was a recipe that was made to suit the tastebuds of the British or Scots! Who knew!
Our family only ate it at restaurants because it’s not generally a dish made in homes – especially South Indian homes. So unfortunately, I don’t have my mom’s hand-me-down recipe for Chicken Tikka Masala because she’s never made it.
Years ago, I came across this recipe from All Recipes.com. I made a few tweaks but it’s been a family favorite. Here are some tips if you want to give it a shot:
- For the marinade, you can sub the cayenne with 1 tsp of Indian chili powder for more heat. If you do that, only use 1 jalapeno for the sauce.
- Dark meat is much tastier and easier to cook than white meat. Breast meat can easily overcook in this dish if you are not careful. (For one chicken breast, sub 2 boneless, skinless chicken thighs.)
- Trust me when I say you’ll need to double or at least make 1 1/2 of the sauce because sopping it up with naan or rice is the way to go!
- Making this dish the day before is highly recommended as the flavors come together more.
- Always check for salt! This has been my downfall when it doesn’t turn out.
- Cooking it in a skillet isn’t as great as grilling or baking the chicken first. If you are baking it, make sure you have a grate on your oven dish so the juices can flow down.
Enjoy!
