Chicken marinated in yogurt, cinnamon, and cumin is browned in oil then cooked in a creamy tomato sauce with paprika and garlic. An Indian dish in the home kitchen style, served with basmati rice. The difference from the classic tikka masala is the use of paprika instead of garam masala, and cooking the chicken in a pan instead of grilling.
Tikka masala originated in Britain from the kitchen of Indian immigrants, and moved to the Arab world with the spread of Indian restaurants.
This recipe uses paprika instead of garam masala, and pan cooking instead of grilling, making it closer to home cooking in time and effort while keeping the tangy flavor of yogurt and the creamy tomato sauce.
Mix the marinade ingredients (yogurt, lemon juice, cumin, cinnamon, black pepper, freshly grated ginger, salt) in a deep bowl. Add the chicken breast cubes and stir them by hand until they are covered with the marinade. Cover the bowl with plastic wrap and place it in the refrigerator for a full hour. The soaking softens the meat fibers and coats the spices.
In a medium pot over medium heat, melt the butter, stir the crushed garlic for two minutes until its smell rises and it takes a light golden color. Add the cumin and paprika and stir for 30 seconds to roast the spices and release their aroma. Medium heat avoids burning the spices.
Dissolve the tomato sauce in the cup of water and add it to the pot. Stir and leave the mixture to boil for 3 minutes until the sauce thickens and its aroma rises. If it is thick, add an extra spoon of water.
Take the chicken out of the marinade and spread it in a strainer to drain the excess yogurt. In a wide pan over high heat, heat the vegetable oil and brown the chicken cubes in batches until they brown on all sides and form a golden crust. Transfer each batch to a side dish. Browning in batches prevents steam buildup inside the pan.
Add the cooking cream to the tomato sauce in the pot and stir, leaving it over low heat for 3 minutes until it thickens slightly. Add the browned chicken and leave it over low heat for 5 minutes to thicken in the sauce and absorb its flavor. Cover the pot to prevent excess evaporation.
Garnish the top with chopped fresh cilantro and serve the dish hot with basmati rice or fresh naan bread.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Chicken Tikka Masala with Paprika, and how to fix them:
It may have cooked more than necessary. Reduce the browning time and leave it in the sauce for only 4 minutes, and cover the pot to prevent the juices from evaporating.
Add a spoon of sugar or a quarter teaspoon of turmeric to balance the acidity. The cream alone may not be enough sometimes to contain the acidity of the tomato.
Three days in a sealed container. Reheat it over low heat with a spoon of water until it regains its body.
Two months. Freeze the marinade with the raw chicken or the cooked chicken with the sauce, each separately. Freezing after cooking causes the chicken to lose some of its tenderness.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Cooking cream | Whole milk with a spoon of butter | Same amount | A lighter and less rich result with a less rich flavor. |
| Paprika | Garam masala | 1:1 | Brings the recipe back to the classic version with a more complex flavor. We recommend paprika for those who find garam masala too strong. |
Soaking the chicken in yogurt for a full hour softens it and gives it a deep flavor. Do not skip browning it in batches before adding it to the sauce, because the high-heat browning creates a layer of roasted flavor that the sauce alone cannot achieve.
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