Easy Chicken Tikka Masala
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
Easy Chicken Tikka Masala
Description
Easy Chicken Tikka Masala highlights tender, boneless chicken thighs cooked in a creamy tomato sauce infused with key spices, including garam masala, turmeric, and chili powder. The combination of tomato paste, tomato sauce, and chicken stock is cooked down until slightly thickened, allowing the flavors to meld before finishing with heavy cream for smoothness. The chicken pieces pan-seared first gain a golden color, ensuring depth of flavor. The dish is served with basmati rice, which absorbs the sauce well.
The sauce offers a balance of mild heat from chili powder and aromatic warmth from the garam masala, making the dish flavorful without overwhelming spiciness. The creamy finish rounds off the acidity from the tomato components, creating a well-balanced profile.
This tikka masala works well as a main course accompanied by steamed rice and fresh cilantro garnish that adds a bright herbal note. The method is straightforward, involving simmering to develop the sauce and cooking the rice per package instructions.
Ingredients
- 1 cup basmati rice
- 1 ½ pounds chicken thighs cut into 1-inch chunks, boneless, skinless
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 ½ tablespoons vegetable oil
- ½ onion diced, medium sweet
- 3 tablespoons tomato paste
- 3 cloves garlic minced
- 1 tablespoon ginger freshly grated
- 1 ½ teaspoons garam masala
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons Turmeric ground
- 1 (15-ounce) can tomato sauce
- 1 cup chicken stock
- ½ cup heavy cream
- 2 tablespoons cilantro fresh, chopped leaves
Instructions
- In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
- Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
- Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Add chicken and onion to the stockpot and cook until golden, about 4-5 minutes.
- Stir in tomato paste, garlic, ginger, garam masala, chili powder and turmeric until fragrant, about 1 minute.
- Stir in tomato sauce and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
- Stir in heavy cream until heated through, about 1 minute.
- Serve immediately with rice, garnished with cilantro, if desired.
User Reviews
Overall Rating
4.9
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