Chicken Tikka Masala

Chicken Tikka Masala is a rich, creamy, and aromatic Indian-inspired dish featuring tender, marinated chicken cooked in a spiced tomato-based sauce. Bursting with flavors of garam masala, ginger, garlic, and a hint of chili, it’s perfect with rice or naan for a comforting meal.

Ingredients

• For the chicken marinade:28 oz boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup plain yogurt
• 1 ½ tbsp minced garlic
• 1 tbsp minced ginger
• 2 tsp garam masala
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp Kashmiri chili powder (or ½ tsp ground red chili powder)
• 1 tsp salt
• For the sauce:2 tbsp vegetable or canola oil
• 2 tbsp butter
• 2 small onions or 1 large onion, finely diced
• 1 ½ tbsp finely grated garlic
• 1 tbsp finely grated ginger
• 1 ½ tsp garam masala
• 1 ½ tsp ground cumin
• 1 tsp turmeric powder
• 1 tsp ground coriander
• 14 oz tomato puree (tomato sauce or passata)
• 1 tsp Kashmiri chili powder (optional for color and flavor)
• 1 tsp red chili powder (adjust to taste)
• 1 tsp salt
• 1 ¼ cups heavy cream or thickened cream (or substitute with evaporated milk for lower calories)
• 1 tsp brown sugar
• ¼ cup water (if needed)
• 4 tbsp chopped fresh cilantro (for garnish)

Directions

1. Marinate the Chicken: In a bowl, combine the chicken with all the marinade ingredients. Let it marinate for 10 minutes to 1 hour (or overnight for deeper flavor, if time allows).
2. Cook the Chicken: Heat oil in a large skillet or pot over medium-high heat. Once sizzling, add the chicken in batches, making sure not to crowd the pan. Fry each piece until browned, about 3 minutes per side. Set the chicken aside to keep warm. (The chicken will finish cooking in the sauce.)
3. Sauté the Aromatics: In the same pan, melt the butter. Add the onions and cook for about 3 minutes until softened, scraping up any browned bits from the pan.
4. Build the Flavor: Add the garlic and ginger and sauté for 1 minute until fragrant. Stir in the garam masala, cumin, turmeric, and coriander, and fry for about 20 seconds until aromatic.
5. Create the Sauce: Pour in the tomato puree, chili powders, and salt. Let it simmer for 10-15 minutes, stirring occasionally, until the sauce thickens and reaches a deep brown-red color.
6. Finish the Dish: Stir the cream and sugar into the sauce. Add the chicken and any accumulated juices back to the pan. Cook for another 8-10 minutes, until the chicken is fully cooked and the sauce is thick and bubbling. Add water if needed to thin the sauce to your desired consistency.
7. Garnish and Serve: Garnish with fresh cilantro and serve hot with garlic butter rice and homemade naan!