Spicy Chicken Tikka Masala
Spicy Chicken Tikka Masala
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup plain whole milk yogurt
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
For the Tikka Masala Sauce
- 2 tablespoons unsalted butter
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon chili powder
- 1 1/2 cups canned crushed tomatoes
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt, or to taste
- 1/4 cup fresh cilantro, chopped, for garnish
For Serving
- 2 cups basmati rice, cooked
- 4 pieces naan bread, warmed
Instructions
- 1
In a large bowl, combine the chicken pieces with plain yogurt, grated fresh ginger, minced garlic, lemon juice, 1 teaspoon garam masala, turmeric powder, 1/2 teaspoon chili powder, and 1/2 teaspoon salt. Mix well to ensure the chicken is evenly coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or preferably 2-4 hours for best flavor.
⏱️ 5 min
- 2
Heat 1 tablespoon of unsalted butter in a large skillet or Dutch oven over medium-high heat. Once hot, add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding. Sear the chicken for 3-4 minutes per side until browned, but not fully cooked through. Remove the seared chicken from the skillet and set aside.
⏱️ 10 min
- 3
Reduce the heat to medium. Add the remaining 1 tablespoon of unsalted butter to the same skillet. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 4
Stir in the minced garlic and grated fresh ginger. Cook for another 1 minute until fragrant. Add 1 teaspoon garam masala, cumin powder, coriander powder, and 1/2 teaspoon chili powder. Stir constantly for 30 seconds to toast the spices.
⏱️ 2 min
- 5
Pour in the canned crushed tomatoes and chicken broth. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the skillet. Reduce heat to low, cover, and simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 15 min
- 6
Stir in the heavy cream, granulated sugar, and 1/2 teaspoon salt. Return the seared chicken to the skillet and stir to coat it in the sauce. Continue to simmer gently for another 5-7 minutes, or until the chicken is cooked through and tender.
⏱️ 7 min
- 7
Taste the sauce and adjust seasoning with additional salt or sugar if needed. Garnish generously with fresh chopped cilantro. Serve hot with cooked basmati rice and warm naan bread.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chicken Tikka Masala
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup plain whole milk yogurt
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
For the Tikka Masala Sauce
- 2 tablespoons unsalted butter
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon chili powder
- 1 1/2 cups canned crushed tomatoes
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt, or to taste
- 1/4 cup fresh cilantro, chopped, for garnish
For Serving
- 2 cups basmati rice, cooked
- 4 pieces naan bread, warmed
Instructions
- 1
In a large bowl, combine the chicken pieces with plain yogurt, grated fresh ginger, minced garlic, lemon juice, 1 teaspoon garam masala, turmeric powder, 1/2 teaspoon chili powder, and 1/2 teaspoon salt. Mix well to ensure the chicken is evenly coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or preferably 2-4 hours for best flavor.
⏱️ 5 min - 2
Heat 1 tablespoon of unsalted butter in a large skillet or Dutch oven over medium-high heat. Once hot, add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding. Sear the chicken for 3-4 minutes per side until browned, but not fully cooked through. Remove the seared chicken from the skillet and set aside.
⏱️ 10 min - 3
Reduce the heat to medium. Add the remaining 1 tablespoon of unsalted butter to the same skillet. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 4
Stir in the minced garlic and grated fresh ginger. Cook for another 1 minute until fragrant. Add 1 teaspoon garam masala, cumin powder, coriander powder, and 1/2 teaspoon chili powder. Stir constantly for 30 seconds to toast the spices.
⏱️ 2 min - 5
Pour in the canned crushed tomatoes and chicken broth. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the skillet. Reduce heat to low, cover, and simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 15 min - 6
Stir in the heavy cream, granulated sugar, and 1/2 teaspoon salt. Return the seared chicken to the skillet and stir to coat it in the sauce. Continue to simmer gently for another 5-7 minutes, or until the chicken is cooked through and tender.
⏱️ 7 min - 7
Taste the sauce and adjust seasoning with additional salt or sugar if needed. Garnish generously with fresh chopped cilantro. Serve hot with cooked basmati rice and warm naan bread.
⏱️ 3 min