Indian
Chicken Tikka Masala
Rich, creamy tomato curry with spiced yogurt-marinated chicken. Restaurant quality at home.
Ingredients
- plain yogurt (1 cup)
- garam masala (2 tsp)
- ground cumin (1 tsp)
- turmeric (1 tsp)
- salt (1 tsp)
- chicken thighs (2 lbs, boneless skinless)
- vegetable oil (3 tbsp)
- onion (1, diced)
- garlic (4 cloves, minced)
- ginger (2 tbsp, fresh grated)
- ground coriander (1 tsp)
- paprika (1 tsp)
- cayenne pepper (1/2 tsp)
- crushed tomatoes (28 oz can)
- water (1 cup)
- heavy cream (1 cup)
- fresh cilantro (1/4 cup, chopped)
- basmati rice
- naan
Instructions
Marinate the chicken
- In a bowl, combine plain yogurt, garam masala, ground cumin, turmeric, and salt.
- Cut chicken thighs into bite-sized pieces. Add to yogurt mixture and marinate for at least , or up to in the refrigerator.
Make the sauce
- Heat vegetable oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about .
- Add garlic, ginger, garam masala, ground coriander, paprika, and cayenne pepper. Cook for until fragrant.
- Stir in crushed tomatoes and water. Bring to a simmer and cook for .
Cook the chicken
- Meanwhile, heat a large skillet over high heat. Remove chicken from marinade (discard marinade) and cook in batches until browned, about per side.
- Add browned chicken to the sauce. Stir in heavy cream and simmer for until chicken is cooked through.
- Finish with fresh cilantro and serve with basmati rice or naan.