Description
This better-than-takeout chicken tikka masala features tender yogurt-marinated chicken simmered in a rich, creamy tomato sauce with garam masala, cumin, ginger, and garlic. Serve it with basmati rice or warm naan for a comforting homemade Indian-inspired dinner.
Ingredients
Scale
For the Chicken Marinade
- 1 lb boneless skinless chicken thighs, cut into 1” pieces
- 1 cup plain yogurt
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon garam masala
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
For the Sauce
- 1/4 cup vegetable oil
- 2 tablespoon unsalted butter
- 1/2 white onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, shredded
- 2 teaspoon garam masala
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon coriander
- 20 oz tomato puree
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1 cup heavy cream
- 2 tablespoon granulated sugar
- 1/4 cup water
Instructions
- In a large bowl, combine the chicken thighs, yogurt, minced garlic, grated ginger, garam masala, cumin, chili powder, and salt. Mix until the chicken is evenly coated. Cover and refrigerate for at least 30 minutes if time allows.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer, cooking in batches if necessary. Cook until browned and cooked through, turning as needed. Transfer the chicken to a plate.
- In the same skillet, melt the butter over medium heat. Add the chopped onion and cook until softened and beginning to turn golden.
- Add the minced garlic and shredded ginger. Cook briefly, stirring, until fragrant.
- Stir in the garam masala, cumin, paprika, coriander, chili powder, and salt.
- Add the tomato puree and water. Stir well, scraping up any flavorful bits from the bottom of the skillet. Bring to a gentle simmer and cook until the sauce begins to thicken.
- Reduce the heat and stir in the heavy cream and granulated sugar. Simmer gently until the sauce is smooth and creamy.
- Return the cooked chicken to the skillet, including any accumulated juices. Stir to coat the chicken in the sauce.
- Simmer gently for a few minutes until the chicken is heated through and the sauce clings to the pieces. Serve hot with basmati rice or naan.
Notes
- Marinate the chicken for several hours in the refrigerator for deeper flavor.
- Use mild or hot chili powder according to your preferred spice level.
- If the sauce is too thick, add a little water; if it is too thin, simmer gently before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Recipes
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1/4
- Calories: 690 kcal
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 53 g
- Saturated Fat: 22 g
- Unsaturated Fat: 28 g
- Trans Fat: 1 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 180 mg
Keywords: chicken tikka masala, better than takeout chicken tikka masala, creamy chicken curry, homemade chicken tikka masala, chicken tikka masala recipe