Chicken Tikka Masala

Dinner
Lunch
Published

December 24, 2024

Source

Prep Time Cook Time Total Time Servings

1.5 hours

Ingredients

  • Fresh cilantro, for garnish
  • Naan bread or rice, for serving

Marinade

  • 1¼ pounds chicken thighs, cut into bite-sized pieces
  • 5 ounces whole-fat plain yogurt (a little less than ¾ cup)
  • Juice from 1 lemon
  • 1 head garlic, minced
  • 1 tablespoon grated ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon salt, or to taste
  • 1–2 tablespoons vegetable oil

Sauce

  • Ghee or vegetable oil
  • 1 large red onion, diced
  • 1 green chili, diced (optional)
  • 8 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 teaspoon ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons ground turmeric
  • 2 teaspoons garam masala
  • 1 teaspoon chili powder (adjust to taste)
  • 2 tablespoons tomato paste
  • 14 ounces tomato sauce
  • ⅓ cup water
  • 1 cup heavy cream, plus more for garnish

Instructions

  1. In a large bowl, combine chicken thighs, vegetable oil, yogurt, lemon juice, garlic, ginger, and all marinade seasonings. Mix until fully combined. Cover and refrigerate for at least 1 hour, preferably overnight.
  2. In a large pan, heat 1–2 tablespoons ghee (or vegetable oil) over medium-high heat. Cook chicken until about 80% done and lightly browned, then remove and set aside.
  3. Reduce heat to medium-low. Add a touch of ghee to the same pan, then add onion, optional green chili, and a pinch of salt. Sauté for a few minutes, scraping browned bits from the bottom.
  4. Add garlic and ginger; cook for 30 seconds until fragrant.
  5. Push the mixture to the sides of the pan and add tomato paste in the center. Cook for about 1 minute, then stir to combine with the onions.
  6. Pour in tomato sauce, ⅓ cup water, and a pinch of salt. Stir and simmer on low heat for 30 minutes.
  7. While the sauce simmers, prepare the rice: Boil 2 cups water with 1–2 teaspoons ghee. Add 2 cups Minute Instant Basmati Rice, stir, cover, and remove from heat. Let sit 5–7 minutes, then fluff and keep warm.
  8. Once the sauce has simmered, stir in the cream and a pinch of salt. Add water as needed to thin to desired consistency. Optionally, blend the sauce for a smoother texture before adding the chicken.
  9. Return chicken and its juices to the pan. Simmer for another 5–10 minutes until fully cooked through.
  10. Garnish with a drizzle of cream and fresh cilantro. Serve hot with basmati rice and naan.