Description

Chicken Tikka Masala is a delightful dish that combines tender chicken with a creamy, spiced tomato sauce. This simple 30-minute recipe makes for an irresistible meal that’s perfect for busy evenings or family gatherings. With key ingredients like yogurt, garam masala, and fresh herbs, it’s an easy homemade option that brings the taste of India to your dinner table.

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

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Instructions

In a bowl, combine chicken with all of the ingredients for the chicken marinade; let it marinate for at least 10 minutes up to 1 hour (or overnight for best results).
Heat oil in a large skillet or pot over medium-high heat. Add chicken pieces in batches and fry until browned for about 3 minutes on each side. Set aside to keep warm.
Melt butter in the same pan. Fry the onions until soft, about 3 minutes, scraping up any browned bits stuck on the pan.
Add garlic and ginger, sauté for 1 minute until fragrant. Then add garam masala, cumin, turmeric, and coriander, frying for about 20 seconds until aromatic.
Pour in the tomato puree, chili powders, and salt. Let the sauce simmer for 10-15 minutes, stirring occasionally until it thickens and turns a deep brown-red.
Stir in the cream and sugar. Add the chicken and its juices back into the pan, cooking for an additional 8-10 minutes until the chicken is fully cooked and the sauce is thick. If needed, pour in water to thin the sauce.
Garnish with fresh cilantro and serve hot with garlic butter rice and naan bread!

Notes

Marinating the chicken overnight enhances the flavors.
For a lower-calorie option, substitute heavy cream with evaporated milk.
Adjust the level of chili powder to your taste for more or less heat.

Nutrition

Serving Size: 1 serving
Calories: 500
Sugar: 5g
Sodium: 800mg
Fat: 35g
Saturated Fat: 20g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 30g
Cholesterol: 120mg