Chicken Tikka Masala
This creamy, flavorful Indian-inspired dish features marinated grilled chicken in a rich tomato-based masala sauce. It's spiced without being overly hot and pairs beautifully with naan or rice.
Equipment
- Skillet
- Mixing bowls
Ingredients
Chicken Marinade
- 1.5 lbs boneless chicken thighs cut into chunks
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 4 cloves garlic minced
- 1 tbsp ginger grated
- 2 tsp garam masala
- 1 tsp paprika
- 0.5 tsp turmeric
- salt to taste
Masala Sauce
- 2 tbsp butter or ghee
- 1 onion finely chopped
- 1 cup tomato puree
- 0.5 cup heavy cream or coconut milk
- fresh cilantro for garnish (optional)
Instructions
- Mix yogurt, lemon juice, garlic, ginger, garam masala, paprika, turmeric, and salt in a bowl. Add chicken and marinate for at least 1 hour, preferably overnight.
- Grill or sear the marinated chicken in a hot pan until browned and about 80% cooked.
- In a skillet, melt butter or ghee and sauté onion until golden. Add garlic, ginger, and remaining spices. Toast for 30 seconds.
- Add tomato puree and simmer for 10 minutes. Stir in cream or coconut milk and simmer until thickened.
- Add the cooked chicken to the sauce and simmer for 10–12 minutes until fully cooked and flavors blend.
- Garnish with cilantro and serve hot with rice or naan.
Notes
Marinating the chicken overnight enhances flavor. Adjust spice levels to your preference. For a vegan version, use tofu and coconut cream.