Easy Chicken Tikka Masala
User Reviews
5
Easy Chicken Tikka Masala
Description
This Chicken Tikka Masala recipe balances spiced marinade flavors with a creamy tomato sauce. Chicken pieces are marinated in yogurt and spices to tenderize and infuse flavor before searing briefly to develop color without fully cooking. The sauce combines sautéed onions with garam masala, cayenne pepper, fresh garlic, and ginger for a warm, aromatic base. Adding crushed tomatoes and simmering with the browned chicken creates a thick, flavorful sauce. Finishing with butter and heavy cream softens the heat and enriches the texture.
The dish pairs traditionally with basmati rice or naan bread. Toasting whole cumin seeds in butter before cooking rice adds a nutty aroma complementing the masala. Fresh cilantro and sliced jalapeños can add fresh heat and brightness at serving.
The recipe allows flexibility: using coconut milk instead of cream and ghee instead of butter makes a dairy-free version. Chicken can be marinated longer or cooked quickly for weeknight meals. It also freezes well for up to six months, making it suited for meal prepping.
Ingredients
- 1.5 pounds chicken breast cut into 1-inch cubes, or thigh meat
- 1/2 cup Greek yogurt
- 1.5 tablespoons garam masala divided
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 tablespoons butter divided
- 1 onion diced (about 1 cup)
- 1 tablespoon ginger grated (see notes, fresh
- 2 cloves garlic minced (about 1 tablespoon)
- 14.5 oz. crushed tomatoes or pureed, canned
- 1/4 teaspoon cayenne pepper
- 1/2 cup heavy cream whole or coconut milk can also be used
- naan bread cooked basmati rice, fresh cilantro and sliced jalapeños, for serving ((optional- see notes))
Instructions
- Marinate the chicken in the yogurt (1/2 cup), 1/2 tablespoon of the garam masala, kosher salt (1 teaspoon) and black pepper (1/4 teaspoon) for at least 20 minutes or overnight.
- Heat 2 tablespoons butter in a large, deep skillet or pot over medium-high heat.
- Brown the marinated chicken on both sides over very high heat- it shouldn't be fully cooked, you're just trying to get some color on it (about 2-3 minutes on each side). Remove from the pot and set aside.
- Add remaining 2 tablespoons butter to pot and sauté the onions over medium heat until very soft, about five minutes.
- Stir in the remaining 1 tablespoon garam masala and cayenne pepper (1/4 teaspoon). Sauté for a minute or so, until spices are toasted and fragrant.
- Add the 2 cloves minced garlic and minced fresh ginger (1 tablespoon) and sauté for approximately 1 minute, or until fragrant.
- Pour in the 14.5 oz. crushed tomatoes and add the browned chicken. Bring to a simmer, cover, and cook on low for about 15 minutes, or until chicken is fully cooked.
- Stir in the heavy cream (1/2 cup). Taste and adjust seasoning if necessary.
- Serve over rice with naan, garnished with chopped fresh cilantro and sliced fresh jalapeños, if desired.
Notes
- Toast whole cumin seeds in butter when cooking basmati rice to enhance its flavor as a side dish.
- Grate fresh ginger from frozen using a microplane to prevent waste and maintain freshness.
- This dish can be frozen in airtight containers for up to six months for convenient future meals.
- For a dairy-free version, substitute ghee for butter and coconut milk for cream, and skip the marinating step.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 14g | 5% |
| Protein | 21g | 42% |
| Fat | 36g | 55% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 133mg | 44% |
| Sodium | 896mg | 37% |
| Potassium | 553mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 1175IU | 24% |
| Vitamin C | 13.3mg | 15% |
| Calcium | 103mg | 10% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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