Description

Enjoy a delightful Chicken Tikka Masala that’s rich in flavor and quick to prepare, featuring tender chicken marinated in yogurt and spices, simmered in a creamy sauce. Perfect for a cozy dinner or gathering with friends!

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

In a bowl, mix chicken with all marinade ingredients; allow to marinate for 10 minutes to an hour (or overnight if possible).
Heat oil in a large skillet over medium-high heat. Add chicken pieces in batches, ensuring not to overcrowd. Cook for about 3 minutes on each side until browned. Set aside to keep warm.
Melt butter in the same skillet. Add onions and sauté until soft (about 3 minutes), scraping up any browned bits from the bottom.
Add garlic and ginger, cooking for 1 minute until fragrant. Stir in garam masala, cumin, turmeric, and coriander, frying for about 20 seconds until aromatic.
Pour in the tomato puree, chili powders, and salt. Allow to simmer for 10-15 minutes, stirring occasionally until the sauce thickens to a rich 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 chicken is fully cooked and the sauce is bubbling. Add water as necessary to adjust sauce consistency.
Garnish with cilantro and serve hot with garlic butter rice and homemade Naan.

Notes

Marinating the chicken for longer enhances the flavor.
For a healthier version, use evaporated milk instead of cream.
Adjust the level of spices according to your preference.

Nutrition

Serving Size: 1 serving
Calories: 440
Sugar: 5g
Sodium: 900mg
Fat: 27g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 38g
Cholesterol: 115mg