Description

This Chicken Tikka Masala is a delightful blend of spices and creamy sauce, making it a favorite for quick dinners. Enjoy tender chicken marinated in yogurt and spices, simmered to perfection and served with rice or naan. Perfect for those seeking easy, homemade comfort food!

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

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Instructions

Combine chicken with marinade ingredients in a bowl; let marinate for 10 minutes to an hour, or overnight if possible.
In a large skillet or pot, heat oil over medium-high heat. Fry chicken pieces in batches for 3 minutes on each side until browned. Set aside and keep warm.
In the same pan, melt butter and fry onions until soft (about 3 minutes), scraping up any browned bits.
Add garlic and ginger; sauté for 1 minute until fragrant. Mix in garam masala, cumin, turmeric, and coriander, frying for about 20 seconds.
Pour in tomato puree, chili powders, and salt. Simmer for about 10-15 minutes, stirring occasionally until sauce thickens and turns a deep brown-red.
Stir in cream and sugar. Return chicken and its juices to the pan, cooking for an additional 8-10 minutes until the chicken is cooked through.
Garnish with cilantro and serve with hot garlic butter rice and fresh homemade naan bread!

Notes

For a lower-calorie option, consider using evaporated milk instead of heavy cream.
Marinating the chicken longer enhances the flavor; consider overnight marination if you have time.
Adjust the amount of chili powder to suit your heat preference.

Nutrition

Serving Size: 1 serving
Calories: 592
Sugar: 8g
Sodium: 1100mg
Fat: 36g
Saturated Fat: 21g
Unsaturated Fat: N/A
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 42g
Cholesterol: 184mg