Description
Chicken Tikka Masala is a classic Indian-inspired dish featuring tender marinated chicken pieces simmered in a rich, creamy tomato-based sauce infused with aromatic spices. Perfect with rice or naan for a comforting, flavorful meal.
Ingredients
Units
Scale
- 1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 3 tablespoons butter or ghee
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 (14 oz) can crushed tomatoes
- 1 cup heavy cream
- Fresh cilantro, chopped (for garnish)
Instructions
- In a large bowl, combine yogurt, lemon juice, cumin, coriander, garam masala, turmeric, paprika, chili powder, and salt. Add chicken pieces and coat well. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.
- Heat butter or ghee in a large skillet over medium heat. Add onion and sauté until golden, about 5 minutes.
- Add garlic and ginger, cooking for another minute until fragrant.
- Stir in crushed tomatoes and simmer for 10 minutes, allowing flavors to develop.
- Add the marinated chicken pieces to the skillet and cook until browned on all sides, about 5–7 minutes.
- Pour in heavy cream, reduce heat to low, and let simmer for 15–20 minutes until chicken is cooked through and sauce thickens.
- Garnish with fresh cilantro and serve hot with basmati rice or naan bread.
Notes
- For a lighter version, substitute coconut milk for heavy cream.
- Adjust chili powder for desired spice level.
- Marinating the chicken overnight enhances flavor and tenderness.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 120mg