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Chicken Tikka Masala

Chicken Tikka Masala

The ultimate comfort food, Chicken Tikka Masala is a creamy, rich delight that’s perfect for an easy weeknight dinner or a special occasion. Tender chicken is marinated and simmered in a fragrant tomato sauce, making it irresistible. Serve it over rice or with naan for a meal that will satisfy your cravings tonight!
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Indian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless chicken thighs cut into large bite-sized pieces (about 1 1/2-inches)
  • 1 cup plain or Greek yogurt full fat is best
  • 2 tablespoons lemon juice
  • 2 tablespoons freshly grated ginger divided
  • 2 tablespoons minced garlic divided
  • neutral, high smoking point oil such as canola or coconut, see notes (do NOT use olive oil for chicken)
  • 1 large onion chopped
  • 128 oz. can fire roasted crushed tomatoes see notes
  • 1 tablespoon garam masala
  • 1 tablespoon chili powder
  • 1 tablespoon paprika (not smoked)
  • 2.5 teaspoons salt
  • 2 teaspoons turmeric
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 0.5-1 teaspoon cayenne pepper
  • 0.25 teaspoon ground cardamom (optional if you have it)
  • 1.33 cups heavy cream (use evaporated milk for lower calories)
  • 1 teaspoon sugar (optional, as needed)

Equipment

  • Baking Sheet
  • Large Pot
  • Skillet
  • Whisk
  • Grater
  • Oven
  • Blender
  • Saucepan
  • Mixing Bowl
  • Chef's Knife
  • Frying pan
  • Wooden Spoon

Method
 

  1. Mix spices: Start by whisking together all of the spices for the Spice Blend in a small bowl; set aside. This blend will infuse the chicken with incredible flavor.
  2. Marinate chicken: Remove 2 ½ tablespoons of the Spice Blend to a large bowl or freezer bag (whatever you will use to marinate the chicken in). Add the yogurt, lemon juice, 1 tablespoon of grated ginger, and 1 tablespoon of minced garlic. Whisk to combine, then add the chopped chicken and stir to evenly coat. Marinate for 30 to 45 minutes at room temperature, but it’s best if refrigerated overnight for deeper flavor.
  3. Sauté aromatics for sauce: Heat 1 ½ tablespoons of oil in a large braiser or Dutch oven over medium-high heat. Once hot, add the chopped onion and sauté until softened, about 5 to 7 minutes. Add the remaining 1 tablespoon of ginger, 1 tablespoon of garlic, and the rest of the Spice Blend, sautéing for 1 minute until fragrant.
  4. Make sauce: Stir in the fire roasted crushed tomatoes. Bring the mixture to a boil, then reduce to a gentle simmer and cook for 10 minutes, stirring often to scrape up any brown bits from the bottom of the pan. This will help develop the flavor.
  5. Blend sauce (optional but recommended): After simmering, transfer the tomato mixture to a high-powered blender and purée until smooth. Leave a corner of the lid open, covered with a paper towel, to allow steam to escape safely. Alternatively, you can use an immersion blender right in the pot.
  6. Cook chicken: Heat 2 tablespoons of oil in a large cast-iron skillet over high heat until smoking. Working in batches, add the marinated chicken in a single layer and cook until charred on each side, about 2 minutes per side (the chicken will not be fully cooked). Transfer the chicken to a bowl; set aside, scraping out the skillet between batches and adding more oil as needed.
  7. Combine: Stir the heavy cream into the blended sauce, followed by the cooked chicken. Cover and gently simmer for a few minutes until the chicken is cooked through. Season to taste with additional salt, sugar, and/or cayenne pepper to your liking.
  8. Serve: Serve your Chicken Tikka Masala over basmati rice with an optional sprinkle of cilantro for a fresh touch.

Notes

Leftovers should be stored in the refrigerator in an airtight container for up to 5 days. You may also freeze the Chicken Tikka Masala for up to 3 months, then thaw overnight in the fridge before reheating.