Chicken Tikka Masala is one of the most beloved Indian dishes worldwide, known for its rich, creamy tomato sauce and perfectly spiced chicken. While not traditionally Caribbean, it earns its place in our kitchen as part of the naturally diverse culinary landscape we celebrate across the islands.
This version brings bold Indian spices together with creamy coconut milk for a tropical twist that honors both roots and fusion. The marinated chicken becomes tender and flavorful, and when simmered in the velvety sauce, it turns into a satisfying, comforting meal that pairs well with rice, roti, or naan. Whether you’re making it for a family dinner or impressing guests, this island-style tikka masala will win hearts.
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Ingredient Guide
- Chicken Thighs (boneless): Juicy, flavorful meat that stays tender through marination and cooking.
- Plain Yogurt: Tenderizes chicken and forms the base of the marinade with its tangy creaminess.
- Ginger and Garlic: Build the aromatic foundation with fragrant depth.
- Spice Blend: Includes garam masala, turmeric, cumin, coriander, chili powder, and cardamom for rich, layered flavor.
- Vegetable Oil or Ghee: Helps brown the chicken and spices for deeper taste.
- Onions and Tomato: Provide natural sweetness and body to the sauce.
- Coconut Milk: Adds creaminess and a subtle Caribbean touch.
- Honey or Coconut Sugar: Balances acidity and rounds out flavors.
- Cilantro: Brightens the dish with fresh herbal notes.
Shopping Made Easy
- Boneless chicken thighs are ideal—they stay juicy and cook evenly.
- Opt for plain yogurt without added flavor or sugar.
- Use canned coconut milk labeled “full-fat” for the best texture in sauces.
- Gather single-spice jars, like garam masala and cardamom pods—so you can blend fresh masalas at home.
Cooking Notes from the Kitchen
- Marinate the chicken at least 2 hours (or overnight) for maximum flavor penetration.
- Build flavor on the stovetop by toasting spices before adding liquids.
- Adjust chili powder based on your spice preference—add more for heat or less for a milder dish.
- Stir in coconut milk at the end, and simmer gently to avoid breaking the sauce.
What makes this “ultimate”?
It blends rich Indian-style masala spices, marinated chicken, and creamy coconut milk to deliver chef-level taste with approachable ingredients.
Can I skip coconut milk?
Yes—use heavy cream or extra yogurt for a more classic flavor.
What should I serve with tikka masala?
Pair it with basmati rice, naan, roti, or even jerk-spiced quinoa for a Caribbean fusion twist.
Ultimate Chicken Tikka Masala
Ingredients
- 3 pounds boneless chicken thighs cut into 1–2-inch pieces
- 1 1/2 cups plain yogurt
- 1 tablespoon ginger grated
- 2 teaspoons garlic minced
- 1 tablespoon garam masala
- 2 teaspoons turmeric
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon chili powder
- 5 cardamom pods crushed
- 1 tablespoon vegetable oil or ghee
- 1 onion diced
- 2 medium tomatoes finely diced
- 1 1/2 cups full-fat coconut milk
- 1 tablespoon honey or coconut sugar
- Salt and pepper to taste
- 2 tablespoons cilantro chopped
Instructions
- In a bowl, combine yogurt, ginger, garlic, garam masala, turmeric, cumin, coriander, chili powder, cardamom, salt, and pepper.
- Add chicken pieces, toss to coat, and marinate for at least 2 hours or overnight.
- Heat oil or ghee in a skillet over medium. Add diced onion and sauté 3–4 minutes until soft.
- Add marinated chicken (reserve extra marinade), browning on all sides, about 5 minutes. Remove and set aside.
- Add tomatoes and reserved marinade to the pan. Cook 5 minutes, stirring, until tomatoes begin to break down.
- Return chicken to pan, stir in coconut milk and honey.
- Bring to a gentle simmer, cover, and cook 15–20 minutes until chicken is cooked through and sauce thickens.
- Taste and adjust seasoning. Stir in cilantro before serving.
