Description

Treat yourself to Chicken Tikka Masala, a creamy and flavorful dish featuring tender chicken simmered in a spiced tomato sauce. Quick to prepare, it’s an ideal choice for a busy weeknight or a comforting meal to share with loved ones.

Ingredients

Scale

28 oz boneless chicken thighs skinless, cut into bite-sized pieces
1 cup plain yogurt
1 1/2 tablespoons garlic minced
1 tablespoon ginger fresh, crushed or minced
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon kashmiri chili or 1/2 teaspoon ground red chili powder
1 teaspoon salt
2 tablespoons vegetable oil or canola oil
2 tablespoons butter
2 small onions or 1 large onion, finely diced
1 1/2 tablespoons garlic finely grated
1 tablespoon ginger finely grated
1 1/2 teaspoons garam masala
1 1/2 teaspoons ground cumin
1 teaspoon turmeric powder
1 teaspoon ground coriander
14 ounces tomato puree tomato sauce/passata
1 teaspoon kashmiri chili optional for colour and flavour
1 teaspoon red chili powder adjust to your taste preference
1 teaspoon salt
1 1/4 cups heavy or thickened cream, use evaporated milk for lower calories
1 teaspoon brown sugar
1/4 cup water if needed
4 tablespoons cilantro fresh coriander to garnish

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Instructions

Combine the chicken with all marinade ingredients in a bowl; let it marinate for 10 minutes to an hour or overnight if time permits.
In a large skillet or pot, heat the oil over medium-high. Cook chicken pieces in batches for about 3 minutes per side until browned, then set aside.
Melt butter in the skillet and fry the onions until soft (approximately 3 minutes), scraping any browned bits from the pan.
Add minced garlic and ginger; sauté for 1 minute, then mix in the garam masala, cumin, turmeric, and coriander. Fry for about 20 seconds while stirring occasionally.
Stir in the tomato puree, chili powders, and salt. Simmer for 10-15 minutes, stirring occasionally until the sauce thickens and turns a deep brown-red.
Mix in the cream and sugar. Return the chicken and its juices to the pan, cooking for an additional 8-10 minutes until the chicken is cooked through.
If the sauce is too thick, add water to achieve the desired consistency. Garnish with cilantro before serving.

Notes

Marinating the chicken overnight enhances its flavor significantly.
Adjust chili powder according to your spice preference for a milder or hotter dish.
For a lighter option, substitute heavy cream with evaporated milk.

Nutrition

Serving Size: 1 serving
Calories: 590
Sugar: 5g
Sodium: 800mg
Fat: 40g
Saturated Fat: 20g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 24g
Fiber: 2g
Protein: 34g
Cholesterol: 170mg