A rich and creamy chicken tikka masala that elevates your dinner with its flavorful spices and tender chicken.
Author:Sabrina Hermes
Prep Time:1 hour
Cook Time:30 minutes
Total Time:1 hour 30 minutes
Yield:6 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:Indian
Diet:Gluten Free
Ingredients
Scale
2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon garam masala
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 medium onion, finely chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 can (15 ounces) crushed tomatoes
1 cup heavy cream
Fresh cilantro, for garnish
Instructions
In a large bowl, combine the yogurt, lemon juice, cumin, coriander, turmeric, garam masala, salt, and pepper. Add the chicken pieces, ensuring they are well coated. Cover and marinate in the refrigerator for at least 1 hour, or up to overnight for best flavor.
Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
Add the marinated chicken (along with the marinade) to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
Pour in the crushed tomatoes and bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for 15-20 minutes, stirring occasionally.
Stir in the heavy cream and cook for an additional 5 minutes until heated through. Adjust seasoning if necessary.
Serve hot, garnished with fresh cilantro, over steamed rice or with naan bread.
Notes
For a spicier dish, add 1-2 teaspoons of cayenne pepper or red chili powder to the marinade.
To make it lighter, substitute half of the heavy cream with coconut milk for a different flavor profile.