Chicken Tikka Masala Recipe – Ginger Garlic & Capsicum Delight

Last Updated on 2 months by Neha Deshmukh

Chicken Tikka Masala Recipe – Ginger Garlic & Capsicum Delight

Introduction

Okay, let’s be real – who doesn’t love a good Chicken Tikka Masala? It’s the kind of dish that just feels like a warm hug on a plate. I remember the first time I tried to make this at home; it took a few attempts to get it just right, but now it’s a family favourite! This recipe is my go-to, packed with flavour from a fresh ginger-garlic paste and a lovely little kick from green chillies. Plus, the addition of capsicum adds a delightful crunch and sweetness. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average Chicken Tikka Masala. We’re building layers of flavour with a homemade spice blend and a vibrant ginger-garlic base. It’s relatively easy to make, even on a weeknight, and the result is restaurant-quality deliciousness. Seriously, your family will think you’ve been taking secret cooking classes!

Ingredients

Here’s what you’ll need to create this magic:

• 1 red onion, roughly chopped
• 6 garlic cloves
• 0.5 inch piece ginger, peeled
• 0.25 cup water
• 0.5 kg chicken thighs with bone
• 3 tablespoons plain yogurt
• 0.5 teaspoon turmeric
• 1 teaspoon coriander powder
• 0.75 teaspoon salt
• 3 green chillies, chopped
• 0.5 lemon (juice)
• 2 teaspoons peanut oil
• 0.5 teaspoon garam masala powder
• 1 capsicum, diced
• 2 tablespoons unsalted butter
• 0.5 lemon (juice)

Ingredient Notes

Let’s talk ingredients! Using bone-in chicken thighs is key here. The bone adds so much flavour during cooking, and thighs stay beautifully tender. Don’t skimp on the fresh ginger and garlic – seriously, pre-made paste just doesn’t compare. I always make my own, and it makes all the difference.

The balance of spices is also important. Turmeric adds colour and earthy notes, while coriander powder provides a warm, fragrant base. Garam masala is the star, bringing everything together with its complex aroma. And don’t be afraid to adjust the green chillies to your liking – more for a fiery kick, less for a milder flavour.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, we’re making our flavour base. Grind the onion, garlic, ginger, and water into a smooth paste. A good blender or food processor is your friend here.
2. Now, let’s marinate the chicken. In a bowl, combine the chicken thighs with the ginger-garlic paste, yogurt, turmeric, coriander powder, salt, green chillies, and the juice of half a lemon. Give it a good mix, ensuring all the chicken is coated. Let this sit for at least 20-30 minutes – the longer, the better!
3. Heat the peanut oil in a non-stick pan over medium-low heat. Add the marinated chicken and cook, covered, for about 10 minutes. This allows the chicken to cook through and absorb all those lovely flavours.
4. Remove the lid and cook for another 5 minutes, stirring occasionally, until the chicken starts to brown slightly.
5. Sprinkle in the garam masala powder and toss to coat. Cook for another minute or two, until the chicken is nicely browned.
6. Add the diced capsicum and butter to the pan. Cook for just about a minute, until the capsicum is slightly softened but still has a bit of crunch.
7. Squeeze in the juice of the remaining half lemon, give everything a good mix, and turn off the heat.

Expert Tips

• Don’t overcrowd the pan when cooking the chicken. Work in batches if necessary to ensure even browning.
• For a richer flavour, you can add a tablespoon of tomato puree to the marinade.
• A splash of cream at the end adds a luxurious touch, but it’s totally optional.

Variations

• Vegan Adaptation: Swap the yogurt for a plant-based alternative like cashew yogurt or coconut yogurt. Use a plant-based “chicken” substitute, like seitan or tofu, cut into bite-sized pieces.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your garam masala to ensure it doesn’t contain any hidden gluten.
• Spice Level Adjustment: For a milder flavour, reduce the number of green chillies or remove the seeds. For a hotter kick, add a pinch of cayenne pepper or use hotter green chillies. My friend, Priya, loves to add a dash of chilli powder for extra heat!
• Festival Adaptations: This dish is perfect for celebrations! Serve it with a side of jeera rice and naan bread for a festive feast.

Serving Suggestions

Serve hot with chapati, appam, or basmati rice. A side of raita (yogurt dip) helps cool things down if you’ve gone heavy on the chillies. A simple salad also makes a lovely accompaniment.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavours meld together!

FAQs

What cut of chicken is best for Chicken Tikka Masala?

Bone-in chicken thighs are the best! They stay incredibly tender and flavourful during cooking. You can use boneless thighs, but the flavour won’t be quite as rich.

Can I make this recipe ahead of time?

Absolutely! You can marinate the chicken up to 24 hours in advance. This allows the flavours to really penetrate the meat.

How can I adjust the spice level of this dish?

Adjust the number of green chillies, or add a pinch of cayenne pepper for extra heat. Removing the seeds from the chillies will also reduce the spice level.

What is the best way to serve Chicken Tikka Masala?

With warm chapati, appam, or basmati rice! A side of raita and a simple salad complete the meal.

Can I use a different type of oil for cooking?

You can, but peanut oil adds a lovely flavour. Vegetable oil or sunflower oil are good substitutes.