Chicken Tikka Masala Recipe

Indian · Main course · 55 min total

A beloved Indian-inspired dish featuring marinated chicken pieces in a rich, creamy tomato-based sauce. This home-cook version simplifies the traditional two-step process without sacrificing flavor.

Ingredients

• 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup plain yogurt
• 1 tbsp lemon juice
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp garam masala
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 tsp salt
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 (14 oz) can crushed tomatoes
• 1/2 cup heavy cream
• 1/4 cup chopped fresh cilantro for garnish

Instructions

1. In a bowl, combine yogurt, lemon juice, cumin, coriander, turmeric, garam masala, cayenne, and salt. Add chicken pieces and toss to coat. Marinate for at least 30 minutes (or up to overnight in the fridge).
2. Heat oil in a large skillet over medium-high heat. Add chicken pieces in a single layer (work in batches if needed) and cook until browned on all sides, about 5-7 minutes. Transfer chicken to a plate.
3. In the same skillet, add onion and cook until softened, about 5 minutes. Add garlic and ginger; cook for 1 minute until fragrant.
4. Stir in crushed tomatoes and bring to a simmer. Cook for 10 minutes, stirring occasionally, until the sauce thickens.
5. Return chicken to the skillet along with any accumulated juices. Stir in heavy cream and simmer for 10 minutes, until chicken is cooked through and sauce is creamy.
6. Taste and adjust seasoning with salt and cayenne if desired. Garnish with cilantro and serve with rice or naan.

Tips

• For a richer flavor, use bone-in chicken thighs and remove the meat after cooking.
• Leftovers can be refrigerated for up to 3 days and taste even better the next day.
• To make it dairy-free, substitute yogurt with coconut yogurt and heavy cream with full-fat coconut milk.
• Serve with basmati rice and warm naan bread.

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