Description
Chicken Tikka Masala features tender marinated chicken simmered in a rich, creamy tomato sauce with warm Indian spices. A comforting homemade curry inspired by classic restaurant flavors.
Ingredients
For the Marinade
1 cup plain or Greek yogurt
2 tablespoons lemon juice
1½ teaspoons ground cumin
1 teaspoon garam masala
½ teaspoon red chili powder
1 teaspoon salt
2 teaspoons grated fresh ginger
2 teaspoons minced garlic
1½ pounds boneless skinless chicken breast, cubed
For the Sauce
2 tablespoons vegetable oil
2 tablespoons butter
1 large sweet onion, finely diced
2 teaspoons grated ginger
2 cloves garlic, minced
2 teaspoons brown sugar
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon garam masala
8 oz unseasoned tomato sauce
1¼ cups heavy cream
¼ cup water, only if needed
For Serving
Chopped cilantro
Cooked basmati rice
Naan bread
Instructions
1. Whisk marinade ingredients and coat chicken. Marinate at least 1 hour.
2. Heat oil in skillet and brown chicken in batches. Remove and set aside.
3. Melt butter in same pan and sauté onion for 3 minutes.
4. Add ginger and garlic; cook 30 seconds.
5. Stir in brown sugar and spices; cook briefly until fragrant.
6. Add tomato sauce and simmer 3–5 minutes.
7. Stir in cream until smooth.
8. Return chicken to pan and simmer 8–10 minutes until cooked through.
9. Add water only if sauce is too thick.
10. Serve over rice with naan and garnish with cilantro.
Notes
Overnight marinating produces the best flavor.
Chicken thighs may be substituted.
Leftovers reheat well and taste even better the next day.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Skillet
- Cuisine: Indian