Easy 30 Minute Chicken Tikka Masala
Easy 30 Minute Chicken Tikka Masala
Ingredients
For the Chicken Marinade
- 1 1/2 pounds chicken thighs, boneless, skinless, cut into 1-inch cubes
- 1/2 cup plain yogurt
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
For the Chicken
- 1 tablespoon olive oil
For the Sauce Base
- 1 tablespoon butter
- 1/2 red onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 can whole peeled tomatoes, 28 ounce
- 1/4 cup cashews, soaked in hot water for 15 minutes, then drained
To Finish
- 1 teaspoon garam masala
- 1/2 teaspoon dried fenugreek leaves, optional
- 1 teaspoon honey
- 1/4 cup heavy cream
- 1/4 cup fresh cilantro, chopped, for garnish
- 4 pieces naan bread, for serving
Instructions
- 1
In a large bowl, combine the cubed chicken thighs with plain yogurt, 2 minced garlic cloves, 1 tablespoon minced ginger, paprika, ground cumin, ground turmeric, and salt. Mix well to ensure the chicken is thoroughly coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
⏱️ 30 min
- 2
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 4-5 minutes per side, until browned and cooked through. Remove the cooked chicken from the pan and set aside.
⏱️ 10 min
- 3
Reduce the heat to medium. In the same pan, melt the butter. Add the diced red onion and sauté for 3-4 minutes until softened. Add the remaining 2 minced garlic cloves and 1 tablespoon minced ginger, cooking for another 1 minute until fragrant. Make sure to scrape the bottom of the pan to incorporate any flavorful fond.
⏱️ 5 min
- 4
Stir in the whole peeled tomatoes (crushing them with your hands or a spoon as you add them) and the drained soaked cashews. Bring the mixture to a gentle simmer, then reduce the heat to low and cook for 5 minutes, allowing the flavors to meld.
⏱️ 5 min
- 5
Carefully transfer the sauce mixture from the pan to a blender. Blend until the sauce is completely smooth and creamy. This may take 1-2 minutes.
⏱️ 3 min
- 6
Return the blended sauce to the skillet. Stir in the garam masala and dried fenugreek leaves (if using). Add the cooked chicken pieces back into the sauce. Simmer for 5-7 minutes, allowing the chicken to heat through and absorb the sauce's flavors.
⏱️ 7 min
- 7
Stir in the honey and heavy cream. Cook for 1-2 minutes until heated through and the sauce is rich and creamy. Taste and adjust seasoning if needed. Garnish generously with fresh chopped cilantro before serving. Serve hot with naan bread.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Easy 30 Minute Chicken Tikka Masala
Ingredients
For the Chicken Marinade
- 1 1/2 pounds chicken thighs, boneless, skinless, cut into 1-inch cubes
- 1/2 cup plain yogurt
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
For the Chicken
- 1 tablespoon olive oil
For the Sauce Base
- 1 tablespoon butter
- 1/2 red onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 can whole peeled tomatoes, 28 ounce
- 1/4 cup cashews, soaked in hot water for 15 minutes, then drained
To Finish
- 1 teaspoon garam masala
- 1/2 teaspoon dried fenugreek leaves, optional
- 1 teaspoon honey
- 1/4 cup heavy cream
- 1/4 cup fresh cilantro, chopped, for garnish
- 4 pieces naan bread, for serving
Instructions
- 1
In a large bowl, combine the cubed chicken thighs with plain yogurt, 2 minced garlic cloves, 1 tablespoon minced ginger, paprika, ground cumin, ground turmeric, and salt. Mix well to ensure the chicken is thoroughly coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
⏱️ 30 min - 2
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 4-5 minutes per side, until browned and cooked through. Remove the cooked chicken from the pan and set aside.
⏱️ 10 min - 3
Reduce the heat to medium. In the same pan, melt the butter. Add the diced red onion and sauté for 3-4 minutes until softened. Add the remaining 2 minced garlic cloves and 1 tablespoon minced ginger, cooking for another 1 minute until fragrant. Make sure to scrape the bottom of the pan to incorporate any flavorful fond.
⏱️ 5 min - 4
Stir in the whole peeled tomatoes (crushing them with your hands or a spoon as you add them) and the drained soaked cashews. Bring the mixture to a gentle simmer, then reduce the heat to low and cook for 5 minutes, allowing the flavors to meld.
⏱️ 5 min - 5
Carefully transfer the sauce mixture from the pan to a blender. Blend until the sauce is completely smooth and creamy. This may take 1-2 minutes.
⏱️ 3 min - 6
Return the blended sauce to the skillet. Stir in the garam masala and dried fenugreek leaves (if using). Add the cooked chicken pieces back into the sauce. Simmer for 5-7 minutes, allowing the chicken to heat through and absorb the sauce's flavors.
⏱️ 7 min - 7
Stir in the honey and heavy cream. Cook for 1-2 minutes until heated through and the sauce is rich and creamy. Taste and adjust seasoning if needed. Garnish generously with fresh chopped cilantro before serving. Serve hot with naan bread.
⏱️ 2 min