I’ve made chicken tikka masala so many times over the years, but only recently discovered a way to make it significantly better. The trick is marinating the chicken in a two-part process. First, the chicken is marinated with salt and lemon juice for ten minutes. Then the chicken is marinated with yogurt, spices, and more lemon juice for another ten minutes.
marinade, the second step of which is a yogurt marinade. The yogurt helps tenderize the chicken, while also adding extra flavor. The yogurt marinade also helps to keep the chicken nice and moist while it’s being cooked. The chicken is then cooked in a skillet, which turns it into chicken tikka masala paste.
second, pieces are marinated with spices, such as cumin, coriander, ginger, and turmeric, to create the flavor base for the dish. This allows the chicken to absorb the spices and also lets the flavors meld together so they will be extra flavorful once the chicken is cooked. Next, the chicken is cooked in a skillet with oil and then it’s ready to be simmered in a creamy, flavorful sauce. The chicken tikka masala is almost ready!
Next, the chicken is marinated with spices. The spices I used for this chicken tikka masala are turmeric, cayenne pepper, and paprika. The spices are marinated in water and yogurt. Yogurt is used because it adds both creaminess and extra moisture to the curry.
The yogurt tenderizes the chicken pieces and adds extra flavor. The yogurt also helps the spices to penetrate into the chicken. This is why marinating the chicken is such an important step.
Once the chicken has been marinated, the second step of the two-part process is to whisk together the yogurt, ginger, salt, chili powder, garam masala, pepper, and turmeric in a large bowl until combined. Set the chicken aside for ten minutes to allow the flavors to meld. DONE! You can now move on to cooking the chicken tikka masala.
For the chicken tikka masala paste: Place the chicken in a large bowl and pour the yogurt marinade over the chicken. Mix until all of the chicken is evenly coated in the marinade. Cover the bowl with plastic wrap and place it in the fridge for at least ten minutes. This will help the chicken to become extra tender.
In a large bowl, whisk together the yogurt, ginger, salt, chili powder, garam masala, pepper, turmeric, and garlic. The yogurt marinade is ready! Chicken pieces can now be added. I like to use bone-in chicken thighs for this recipe.
Now it’s time to start marinating the chicken. I like to use yogurt to marinate my chicken because it helps to tenderize the chicken while also adding extra flavor. I like to use garam masala, cayenne pepper, chili powder, black pepper, ginger, and garlic powder in my marinade. The garam masala and chili powder add extra spice to the chicken tikka masala, while the black pepper and pepper give the tikka masala a little extra kick.
The next step is to whisk together the yogurt, ginger, salt, chili powder, garam masala, pepper, turmeric, and garlic in a large bowl until combined. You can use either canola oil or ghee for cooking the chicken in the recipe, but I like using ghee because it adds extra richness and flavor to the sauce. Ghee can be used in place of butter or oil in almost all recipes. To use, simply replace the amount of butter or oil with ghee.