Description
This Chicken Tikka Masala is a must-try! Full of flavor, quick to prepare, and featuring tender chicken in a creamy tomato sauce, it’s perfect for a satisfying dinner.
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
Instructions
- Combine chicken with all marinade ingredients in a bowl; marinate for 10 minutes to 1 hour (or overnight if possible).
- Heat oil in a large skillet or pot over medium-high heat. Add chicken pieces in batches, frying until browned (about 3 minutes per side). Set aside.
- Melt butter in the same pan and fry onions until soft (around 3 minutes), scraping up browned bits from the pan.
- Add garlic and ginger; sauté for 1 minute until fragrant. Stir in garam masala, cumin, turmeric, and coriander; fry for 20 seconds until aromatic.
- Pour in tomato puree, chili powders, and salt; let simmer for 10-15 minutes, stirring periodically until sauce thickens and deepens in color.
- Stir cream and sugar into the sauce, then add back the chicken with its juices. Cook an additional 8-10 minutes until sauce is thick and bubbling, adding water if necessary to achieve desired consistency.
- Garnish with cilantro and serve with garlic butter rice and homemade naan.
Notes
Marinating the chicken overnight enhances flavor.
For a lower-calorie option, substitute heavy cream with evaporated milk.
Adjust spices according to your heat preference.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 950mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 145mg