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white bowl full of orange chicken tikka masala in front of two pieces of naan and jasmine rice on separate white plate topped with fresh cilantro. All sitting on top of wood grain cutting board

Chicken Tikka Masala

★★★★★

5 from 3 reviews
  • Author: Katelyn
  • Total Time: 1 hour 15 minutes
  • Yield: 6-8 servings 1x

Description

Boneless, skinless chicken thighs marinated in plain yogurt, garlic, and ginger then simmered in a rich creamy tomato sauce with flavorful spices. Next time you’re craving chicken tikka masala, stay in and make this version at home!

Ingredients

Scale

Chicken/Marinade

  • 2 pounds boneless skinless chicken thighs, trimmed and cut into bite sized pieces 
  • 1/2 cup plain Greek yogurt
  • 2 cloves garlic, minced
  • 2 teaspoons fresh ginger, grated
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon garam masala
  • 1/2 teaspoon chili powder 

Tikka Masala

  • 2 tablespoons canola oil
  • 4 tablespoons unsalted butter (divided)
  • 1 cup yellow onion, diced (small)
  • 6 garlic cloves, minced
  • 2 teaspoons fresh ginger, grated 
  • 1 tablespoon tomato paste
  • 2 1/2 teaspoons garam masala
  • 1 teaspoon chili powder
  • 3/4 teaspoon turmeric
  • 3/4 teaspoon coriander
  • 1/4 teaspoon cumin
  • 1/4 teaspoon cayenne
  • 2 1/2 cups tomato puree
  • 2 teaspoons kosher salt
  • 1 teaspoon granulated sugar
  • 1 cup heavy cream
  • 1 teaspoon lemon juice 

Garnish

  • Cilantro

Instructions

  1. Combine all chicken/marinade ingredients in a medium bowl. Stir until well combined, cover and refrigerate for at least 1 hour and up to 24 hours.
  2. Remove the chicken from the refrigerator half an hour before you plan to begin cooking.
  3. Whisk your spices together in a small bowl (garam masala, chili powder, turmeric, coriander, cumin, and cayenne).
  4. Heat 2 tablespoons of canola oil and 2 tablespoons of butter in a sauté pan or Dutch oven over medium heat. 
  5. Transfer the chicken (allowing excess marinade to drain off) with tongs to the hot pan and cook over medium to medium high heat turning occasionally until it begins to brown on all sides. Complete this step in batches to avoid overcrowding your pan.
  6. Add 2 more tablespoons of butter back to the pan, add the diced onion and cook for 5-7 minutes or until translucent. 
  7. Add the garlic and ginger and cook for 30 seconds or until aromatic.
  8. Add the spice mixture and stir for 30 seconds, followed by the tomato paste. Let this cook for another minute.
  9. Add tomato puree, salt, and sugar. Scrape the brown bits off the bottom of the pan and bring to a simmer.
  10. Simmer for 15 minutes, then add your chicken and juices from resting back to the pan.
  11. Add the heavy cream, and simmer for an additional 15 minutes. 
  12. Stir in the lemon juice, season with additional salt to taste if needed, and garnish with fresh chopped cilantro.

Equipment

Notes

  • You can substitute coconut milk for the heavy cream if you are looking to cut some calories. The tikka masala will still taste delicious!
  • Yes, you can substitute chicken breasts for thighs but I don’t really recommend that. It is easy for the chicken breasts to end up being a little dry and rubbery. If you go this route, make sure you add the chicken really close to the end of the cooking time to allow it to just cook through. Chicken breasts are much less forgiving than thighs.
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Category: Dinner
  • Method: Sauté
  • Cuisine: Indian

Keywords: chicken, tikka, masala, tomato, cream

Find it online: https://www.tastesjustlikeamemory.com/chicken-tikka-masala/

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