Description
This Chicken Tikka Masala features tender chicken marinated in yogurt and spices, simmered in a rich tomato cream sauce. It’s an easy, flavorful twist on a classic Indian dish, perfect for a quick weeknight dinner or a comforting meal any night.
Ingredients
Scale
- 28 oz boneless chicken thighs skinless, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 1/2 tablespoons garlic minced
- 1 tablespoon ginger fresh, crushed or minced
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon kashmiri chili or 1/2 teaspoon ground red chili powder
- 1 teaspoon salt
- 2 tablespoons vegetable oil or canola oil
- 2 tablespoons butter
- 2 small onions or 1 large onion, finely diced
- 1 1/2 tablespoons garlic finely grated
- 1 tablespoon ginger finely grated
- 1 1/2 teaspoons garam masala
- 1 1/2 teaspoons ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 14 ounces tomato puree tomato sauce/passata
- 1 teaspoon kashmiri chili optional for colour and flavour
- 1 teaspoon red chili powder adjust to your taste preference
- 1 teaspoon salt
- 1 1/4 cups heavy or thickened cream, use evaporated milk for lower calories
- 1 teaspoon brown sugar
- 1/4 cup water if needed
- 4 tablespoons cilantro fresh coriander to garnish
Instructions
- Combine chicken with all marinade ingredients in a bowl; let it marinate for 10 minutes to an hour (or overnight).
- Heat oil in a large skillet over medium-high heat. Sizzle the chicken pieces in batches, browning each side for 3 minutes. Set aside.
- Melt butter in the same skillet. Sauté the diced onions until soft, about 3 minutes, scraping any browned bits from the pan.
- Add garlic and ginger, cooking for 1 minute, then mix in garam masala, cumin, turmeric, and coriander. Stir for about 20 seconds until fragrant.
- Pour in the tomato puree, chili powders, and salt. Allow to simmer for 10-15 minutes, stirring occasionally until the sauce thickens.
- Mix the cream and brown sugar into the sauce. Return the chicken and its juices to the pan, cooking for an additional 8-10 minutes until the chicken is fully cooked and the sauce is bubbling. Thin out the sauce with water if needed.
- Garnish with fresh cilantro and serve with garlic butter rice and homemade Naan.
Notes
For a spicier version, adjust the chili powder to taste.
Leftovers can be stored in the fridge for up to 3 days, reheat on the stove before serving.
Serve with rice or bread to soak up the delicious sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 4g
- Sodium: 1200mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 130mg