Chicken Tikka Masala Recipe
This chicken tikka masala is easy to make at home with tender pieces of marinated chicken simmered in a rich and creamy sauce with the perfect amount of spices.
Servings: 6
Ingredients
Marinade
- ½ cup plain yogurt
- 1 ½ Tablespoons minced garlic
- 1 Tablespoon finely grated ginger
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon Kosher salt
- 2 pounds boneless, skinless chicken breast , cut into bite-sized pieces
Sauce
- 2 Tablespoons olive oil
- 2 Tablespoons unsalted butter
- 1 large onion , finely diced
- 1 ½ Tablespoons finely grated garlic
- 1 Tablespoon finely grated fresh ginger
- 1 ½ teaspoons garam masala
- 1 ½ teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 (14-ounce) can tomato puree
- 1 teaspoon chili powder , or to taste
- 1 teaspoon Kosher salt
- 1 ¼ cups heavy cream , or half-and-half
- 1 teaspoon brown sugar
- ¼ cup water , if needed
- 4 Tablespoons chopped cilantro , for garnish
For serving: cooked rice and/or flat bread
Instructions
Marinade
- In a large bowl, whisk together the yogurt, garlic, ginger, garam masala, turmeric, cumin, and salt until well combined. Add the chicken and stir until well coated. Cover and marinate in the fridge at least 10 minutes or up to 24 hours.
Sauce
- In a large skillet, heat olive oil over medium-high heat. Add pieces in batches, if needed, being careful not to overcrowd the skillet. Sauté 3 minutes, or until browned. Flip and sauté the other side 3 minutes more, or until browned. Transfer to a plate and cover with foil to keep warm. Repeat with remaining chicken.
- Add the butter to the skillet. When melted, add the onions, scraping up any browned bits stuck to the pan, and cook 3 minutes, or until softened. Stir in garlic and ginger 1 minute. Stir in garam masala, cumin, turmeric, and coriander. Sauté 20 seconds, or until fragrant.
- Add the tomato puree, chili powder, and salt. Simmer, stirring occasionally, 10 to 15 minutes, or until the sauce thickens and becomes a dark brown red color. Stir in the cream and brown sugar.
- Add the chicken and its juices to the sauce. Cook 8 to 10 minutes more, or until the chicken is cooked through and the sauce is thick and bubbling. Stir in the water to thin the sauce, if needed.
- Sprinkle with cilantro to serve.
Nutrition
Calories: 460kcal | Carbohydrates: 9g | Protein: 35g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 165mg | Sodium: 985mg | Potassium: 744mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1041IU | Vitamin C: 6mg | Calcium: 91mg | Iron: 2mg
