Chicken Tikka Masala Flavors (Printer-Friendly)
Tender chicken in a creamy, spiced tomato sauce for a comforting one-pan Indian-inspired meal.
# What You’ll Need:
→ Marinade
01 -
1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
02 -
1 cup plain whole-milk yogurt
03 -
2 tablespoons garam masala
04 -
2 teaspoons ground turmeric
05 -
2 teaspoons ground cumin
06 -
2 teaspoons Kashmiri chili powder or paprika
07 -
1 teaspoon kosher salt
08 -
2 tablespoons freshly grated ginger
09 -
2 tablespoons minced garlic
→ Main Sauce
10 -
2 tablespoons neutral oil (canola or vegetable)
11 -
4 tablespoons unsalted butter
12 -
1 large yellow onion, diced
13 -
1 tablespoon freshly grated ginger
14 -
1 tablespoon minced garlic
15 -
1 1/2 teaspoons ground cumin
16 -
1 1/2 teaspoons ground coriander
17 -
1 teaspoon ground turmeric
18 -
1 teaspoon garam masala
19 -
1/2 teaspoon Kashmiri chili powder or paprika
20 -
2 teaspoons kosher salt, or to taste
21 -
2 1/2 cups tomato puree (passata), unsalted
22 -
1 cup heavy cream
23 -
2 tablespoons chopped fresh cilantro, for garnish
# Steps to Follow:
01 -
In a large bowl, combine chicken pieces, yogurt, garam masala, turmeric, cumin, Kashmiri chili powder or paprika, salt, ginger, and garlic. Mix thoroughly to coat. Cover and refrigerate for at least 10 minutes, ideally overnight, to infuse flavor.
02 -
Heat oil in a heavy-bottomed skillet over medium-high heat. Sear the marinated chicken in batches for about 3 minutes per side until golden brown. Do not overcrowd the pan. Transfer seared chicken to a plate and tent loosely with foil.
03 -
Melt butter in the same skillet over medium heat. Add diced onion and sauté until deeply caramelized, about 8 minutes. Stir in grated ginger and garlic and cook for 30 seconds until aromatic. Add cumin, coriander, turmeric, garam masala, and Kashmiri chili powder; toast for 20 seconds, stirring constantly.
04 -
Pour in tomato puree, scraping up any browned bits from the pan. Season with kosher salt. Bring to a simmer and reduce heat to low. Cook uncovered for 10 to 15 minutes, stirring occasionally, until the sauce thickens and the flavors deepen.
05 -
Stir in heavy cream until fully incorporated and the sauce is silky. Add the seared chicken and accumulated juices to the sauce. Gently fold to coat. Cover and simmer on low heat for 8 to 10 minutes to finish cooking and meld flavors. Adjust seasoning and sauce consistency with a splash of water as needed.
06 -
Taste and adjust salt or spices if needed. Remove from heat, garnish with chopped fresh cilantro, and serve hot with basmati rice, naan, or flatbread.
# Helpful Hints:
01 -
Allowing the chicken to marinate overnight enhances tenderness and depth of flavor.