Chicken Tikka Masala
Yield: 6 servings
Calories: 433kcal
I love making chicken tikka masala because of its incredible combination of tender, marinated chicken in a rich and creamy tomato sauce with fragrant Indian spices.
Ingredients
Marinade
- 2 pounds boneless skinless chicken thighs, fat trimmed, cut into 1 ½" pieces
- ¾ cup (180 ml) plain whole fat yogurt
- 1 tablespoon (10 g) minced garlic
- 1 tablespoon (15 g) grated ginger
- 1 ½ teaspoon (4 g) paprika, sweet or smoked
- ¼ teaspoon ground cayenne pepper
- 1 ½ teaspoon (3 g) ground cumin
- 1 ½ teaspoon (3 g) ground coriander
- 1 teaspoon (2 g) garam masala
- 1 teaspoon (6 g) kosher salt
- ½ teaspoon ground turmeric
Chicken Tikka Masala
- 2 tablespoons (30 ml) vegetable oil, divided
- 1 tablespoon (15 g) butter or ghee
- 1 cup (130 g) diced white onion, ¼" dice
- 1 tablespoon (10 g) minced garlic
- 2 teaspoons (10 g) grated ginger
- 2 teaspoons (4 g) garam masala
- 2 teaspoons dried fenugreek leaves, kasuri methi
- 1 teaspoon kosher salt
- ½ teaspoon (1 g) paprika
- ½ teaspoon chili powder
- ¼ teaspoon ground cayenne pepper
- ¼ teaspoon ground cardamom, optional
- ¼ cup (60 g) tomato paste
- 1 ½ cups (794 g) tomato puree, or sauce
- 1 cup unsalted chicken stock, plus more as needed
- 1 tablespoon (6 g) granulated sugar, brown sugar, or maple syrup
- ¾ cup (180 ml) heavy whipping cream
- ¼ cup (1 g) cilantro leaves, roughly chopped
Instructions
- Marinate the Chicken - In a medium bowl, combine yogurt, garlic, ginger, paprika, cayenne, cumin, coriander, garam masala, salt, and turmeric. Add the chicken and stir to coat. Cover and marinate for 30 minutes, or refrigerate for up to 24 hours.
- Cook the Chicken - Heat a 12-inch skillet over medium-high heat. Add 1 tablespoon of oil. Once hot, add the chicken in a single layer and cook until lightly seared, about 3 minutes. Flip and cook for another 3 minutes. Transfer chicken and any marinade left in the pan to a bowl.
- Saute the Onions - Clean the skillet or use a separate large skillet or Dutch oven. Heat the pan over medium heat. Add 1 tablespoon of oil and butter. Once melted, add the onions. Stir and cook until translucent, about 4 minutes.
- Bloom the Spices - Add the garlic, ginger, garam masala, fenugreek leaves, salt, paprika, chili powder, cayenne, and cardamom. Cook until fragrant, 30 seconds.
- Make the Sauce - Add the tomato paste and cook for 1 minute. Stir in the tomato puree, 1 cup of chicken stock, and sugar. Bring to a boil over high heat, then reduce to a simmer over medium-low, occasionally stirring for about 10 minutes.
- Simmer the Chicken - Add the chicken to the pan, and stir to coat. Simmer uncovered, occasionally stirring to thoroughly cook the meat and thicken the sauce, about 10 minutes.
- Add the Cream - Stir in the cream, and simmer until the sauce is hot, about 1 to 2 minutes. Season to taste with salt and pepper. For a thinner consistency, gradually add more chicken stock, a ¼ cup at a time.
- To Serve - Garnish with cilantro leaves and serve with basmati rice.
Notes
- Using Chicken Breast: Once added to the pan to simmer in the sauce, only cook until the chicken is warm and reaches 165ºF (74ºC), about 5 minutes. The chicken is very lean and can dry out if cooked too long.
- Make it Dairy-Free: Use canned full-fat coconut milk for cream. Use margarine or coconut oil instead of butter.
- Storing: Cover and refrigerate for up to 3 days.
Nutrition
Calories: 433kcal | Carbohydrates: 18g | Protein: 34g | Fat: 26g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 193mg | Sodium: 1074mg | Potassium: 972mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1563IU | Vitamin C: 13mg | Calcium: 108mg | Iron: 4mg
Recipe Link
Recipe Video