Chicken Tikka Masala from Swig features tender, marinated chicken pieces simmered in a creamy, spiced tomato sauce, garnished with fresh cilantro, and served with fluffy basmati rice for a vibrant and flavorful Indian-inspired meal.
Equipments
- Mixing bowls
- Whisk
- Chef’s knife
- Cutting board
- Garlic press
- Grater or zester (for ginger)
- Measuring spoons
- Measuring cups
- Large skillet or sauté pan
- Saucepan (for rice)
- Wooden spoon or spatula
- Tongs
- Rice strainer or sieve
- Serving plates/bowls
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons garam masala
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon smoked paprika
- 1 teaspoon turmeric
- 1 teaspoon ground cayenne pepper
- 2 teaspoons salt
- 1 teaspoon black pepper
- 6 cloves garlic
- 2-inch piece fresh ginger
- 3 tablespoons vegetable oil
- 1 large onion
- 1 (28 oz) can crushed tomatoes
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon sugar
- 1/2 cup fresh cilantro
- 2 cups basmati rice
- Water (for rice)
Boneless, skinless chicken thighs are preferred for their tenderness and ability to absorb the rich marinade made of plain yogurt, lemon juice, and a blend of spices like garam masala, cumin, and smoked paprika. Fresh ginger and garlic are essential for authentic flavor, best prepared using a grater and garlic press to maximize their aroma. Heavy cream and butter add richness to the spiced tomato base, balancing heat from cayenne pepper and heat from turmeric. Use basmati rice and rinse it thoroughly to remove excess starch, ensuring fluffy grains that complement the sauce. Your homemade Chicken Tikka Masala from Swig copycat menu can bring this vibrant, restaurant-quality Indian-inspired meal to your table.
Instructions
- Chicken Tikka Masala from Swig - Instructions
- Marinate Chicken:
- In a mixing bowl, combine plain yogurt, lemon juice, 1 tablespoon garam masala, ground cumin, ground coriander, smoked paprika, turmeric, cayenne, 1 teaspoon salt, 1/2 teaspoon black pepper, 3 cloves minced garlic, and 1-inch grated ginger.
- Add chicken thighs (cut into bite-sized pieces) to the bowl and toss to coat.
- Cover and marinate in the refrigerator for at least 1 hour (preferably overnight).
- Cook Rice:
- Rinse basmati rice under cold water using a strainer.
- In a saucepan, add rinsed rice and appropriate amount of water (per rice instructions) and 1 teaspoon salt.
- Bring to a boil, then reduce heat, cover, and simmer until rice is tender and water is absorbed.
- Fluff with a fork and set aside.
- Prepare Onion, Garlic, and Ginger:
- Dice the onion.
- Mince remaining 3 garlic cloves.
- Grate the remaining 1-inch piece of ginger.
- Sear Chicken:
- Heat 2 tablespoons vegetable oil in a large skillet or sauté pan over medium-high heat.
- Using tongs, add marinated chicken pieces in a single layer; cook until browned on all sides (about 4-6 minutes). Remove and set aside.
- Make Sauce:
- In the same skillet, add 1 tablespoon oil and the diced onion. Sauté until soft and golden.
- Add minced garlic, grated ginger, 1 tablespoon garam masala, and sauté for 1-2 minutes.
- Stir in crushed tomatoes, heavy cream, butter, sugar, 1 teaspoon salt, 1/2 teaspoon black pepper. Mix well.
- Simmer Chicken in Sauce:
- Return seared chicken and juices to the skillet.
- Simmer uncovered over medium heat, stirring occasionally, until chicken is cooked through and sauce thickens (10-15 minutes).
- Finish & Garnish:
- Taste and adjust seasoning as needed.
- Stir in chopped fresh cilantro, reserving some for garnish.
- Serve:
- Spoon chicken tikka masala over plates of fluffy basmati rice.
- Garnish with more fresh cilantro.
Substitution
Chicken Tikka Masala from Swig copycat menu delivers tender, marinated chicken simmered in a rich, spiced tomato cream sauce, paired with fragrant basmati rice. If boneless skinless chicken thighs are unavailable, you can use chicken breast, but be mindful it may cook faster and become less tender. When fresh ginger or garlic is hard to source, substitute with 1/2 teaspoon ground ginger or 1 teaspoon garlic powder per clove to maintain flavor depth. For a dairy-free option, replace heavy cream with coconut milk to keep the creamy texture while accommodating dietary needs. Your final dish can be adjusted with extra garam masala or cayenne pepper if you prefer a bolder, spicier profile.
Tips
Be sure to marinate the chicken for at least one hour to allow the spices to deeply penetrate, enhancing flavor and tenderness. Rinse your basmati rice thoroughly under cold water to remove excess starch and prevent clumping during cooking. When searing chicken, avoid overcrowding the pan; cook in batches if necessary to achieve a nice, even browning. Use fresh garlic and ginger by grating or mincing them just before cooking to maximize their aroma and taste in your Chicken Tikka Masala.
Nutritions
Chicken Tikka Masala offers a rich source of lean protein from boneless, skinless chicken thighs, complemented by healthy fats in the heavy cream and butter used in the sauce. The blend of spices like turmeric, cumin, and cayenne pepper provides antioxidants and anti-inflammatory benefits, while fresh garlic and ginger boost your immune system. Basmati rice adds complex carbohydrates for sustained energy, making this dish a balanced meal. Enjoying this flavorful Indian-inspired recipe supports your nutritional needs with a combination of protein, healthy fats, and essential micronutrients.
Storage
Store leftover Chicken Tikka Masala in an airtight container and refrigerate within two hours of cooking to maintain freshness and prevent bacterial growth. Keep the basmati rice separate from the chicken and sauce to avoid sogginess, and reheat gently on the stovetop or in the microwave, stirring occasionally for even heating. Your dish will stay flavorful for up to 3-4 days in the refrigerator or can be frozen for up to 2 months with proper sealing.
Variation or Alternatives
You can swap boneless chicken thighs for chicken breast to reduce fat content while maintaining tenderness. Using coconut milk instead of heavy cream offers a dairy-free alternative, adding subtle sweetness to the sauce. Toasting whole spices such as garam masala, cumin, and coriander before grinding enhances their aromatic flavors. For an extra smoky depth, try cooking the marinated chicken over a grill or under broiler instead of pan-searing.
Allergies
Chicken Tikka Masala contains dairy products such as plain yogurt and heavy cream, which may trigger allergic reactions in individuals with lactose intolerance or milk allergies. The dish also includes spices like garam masala and cumin, which could cause sensitivity in some people allergic to specific spices. Your meal should be carefully evaluated if you have known allergies to dairy or certain spices to avoid adverse reactions.
Why this recipe?
Chicken Tikka Masala from Swig restaurant is beloved for its rich, creamy tomato-based sauce infused with authentic Indian spices that create a perfect balance of tanginess and heat. The tender, marinated chicken pieces are grilled to perfection, offering a smoky flavor that complements the luscious sauce. You can recreate this dish at home to experience the same bold, aromatic taste while customizing spice levels to suit your preferences. Making a copycat version allows you to enjoy a restaurant-quality meal with fresh ingredients and personal flair.