Description
A rich and creamy chicken tikka masala recipe that is full of flavor and perfect served with rice or warm flatbread.
Ingredients
Scale
- 2 lbs boneless chicken thighs, cut into chunks
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 4 cloves garlic, minced
- 1 tbsp grated ginger
- 2 tsp ground cumin
- 2 tsp paprika
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp chili powder
- 1 tsp salt
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 1 ½ cups tomato puree
- 1 cup heavy cream
- 1 tsp sugar
- 1 tsp ground coriander
- 1 tsp cumin
- ½ tsp chili powder
- Fresh cilantro for garnish
Instructions
- Start by marinating the chicken. In a large bowl, combine yogurt, lemon juice, garlic, ginger, and spices. Add the chicken pieces and coat them well. Let this sit for at least an hour, though overnight brings out deeper flavor.
- When you’re ready to cook, heat a pan until it’s hot and cook the marinated chicken in batches until it’s slightly charred on the edges. Set the chicken aside once browned.
- In the same pan, add oil and sauté the onions until soft and golden. Stir in garlic and ginger, letting their aroma bloom.
- Pour in the tomato puree along with spices and sugar. Let this simmer gently until the sauce thickens and deepens in color.
- Stir in the cream and add the cooked chicken back into the pan, coating every piece in that luscious sauce. Let it simmer for another 10–15 minutes.
- Finish with fresh cilantro, and serve hot with rice or warm flatbread.
Notes
- Marinate the chicken in the morning for a deeper flavor.
- Serve with basmati rice or naan bread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 150mg