Description
Chicken Tikka Masala is a delightful blend of spices and tender chicken, perfect for a quick dinner. With a creamy sauce and full of flavor, it’s an ideal comfort food for any night.
Ingredients
Scale
- 1 tablespoon garam masala
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 teaspoons ground turmeric
- 2 teaspoons kosher salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 2 pounds boneless, skinless chicken breasts or thighs, cut into cubes
- 1 cup plain, full-fat yogurt
- 6 cloves garlic, grated, divided
- 1 tablespoon freshly grated ginger, divided
- 2 tablespoons oil
- 1 tablespoon butter
- 1 medium onion, finely diced
- 1 can (15 ounces) canned tomato sauce or crushed tomatoes
- 1 cup coconut milk or heavy cream
- fresh cilantro, chopped, to serve
- 4 cups basmati rice, to serve
- homemade garlic naan, to serve
Instructions
- In a small bowl, whisk together the spices and set aside.
- In a large bowl, mix the chicken, yogurt, half of the garlic, half of the ginger, and half of the spice mix. Marinate for at least 15 minutes or overnight.
- Heat oil and butter in a large pot over medium-high heat. Add chicken in batches, cooking until browned, about 6 minutes per batch, then set aside.
- In the same pot, add onion, remaining garlic, ginger, and spices. Cook until the onion softens, about 4 minutes.
- Stir in the crushed tomatoes, using a wooden spoon to scrape up any browned bits.
- Pour in coconut milk and return chicken to the pot. Reduce heat and let simmer for 10 minutes, stirring occasionally. Garnish with cilantro and serve over basmati rice with naan.
Notes
The longer you marinate the chicken, the more flavorful it will be.
Serve with extra cilantro for a fresh touch.
For an even richer sauce, use heavy cream instead of coconut milk.
Nutrition
- Serving Size: 1 serving
- Calories: 677
- Sugar: 6g
- Sodium: 1073mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 118mg