Chicken Tikka Masala

This fork-tender chicken is unbelievably rich with flavor! First, the meat is marinated in a garlicky, nicely spiced yogurt sauce. Then, the warming spices are seared into the chicken before it’s braised in an insanely flavorful, curried cream sauce.

Course Main Course

Cuisine American, Indian

Diet Gluten Free

Keyword chicken tikka, indian food, tikka masala

Prep Time 15

Cook Time 15

Marinating Time 20

Total Time 50

Servings

Calories 590kcal

Author Robin Miller

Ingredients

For the Marinade

1 cup plain yogurt
2 cloves garlic minced
1 tablespoon minced fresh ginger
2 teaspoons garam masala
1 teaspoon turmeric powder
1 teaspoon ground cumin
1 teaspoon Kashmiri chili powder or 1/2 teaspoon chili powder
1 teaspoon salt
1 1/4 pounds boneless skinless chicken thighs cut into bite-sized pieces, or boneless skinless chicken breasts or tenders

For the Sauce

2 tablespoons vegetable oil
2 tablespoons butter or ghee
1 cup chopped red onion
2 cloves garlic minced
1 tablespoon minced fresh ginger
1 jalapeño pepper or any hot pepper, seeded and minced
2 teaspoons Kashmiri chili powder or 1 teaspoon chili powder
1 1/2 teaspoons garam masala
1 1/2 teaspoons ground cumin
1 teaspoon turmeric powder
1 teaspoon ground coriander
15- ounce can tomato sauce
1 teaspoon brown sugar
1 teaspoon salt
1 cup heavy cream
Chopped fresh cilantro for serving

Instructions

In a medium bowl, combine all the chicken marinade ingredients and mix well. Add the chicken and toss to coat. Marinate for at least 20 minutes, or up to 24 hours in the refrigerator. Note: If using chicken breasts or tenders, marinate for at least 1 hour in the refrigerator.
Heat the oil in a large skillet or cast iron pan over medium-high heat. Working in batches to prevent crowing the pan, add the chicken and cook until browned on all sides. Transfer the chicken to plate and set aside.
Melt the butter in the same pan over medium heat, scraping up any browned bits from the bottom of the pan. Add the onion and cook for 3 to 5 minutes, until soft.
Add the garlic, ginger, and jalapeño and cook for 1 minute. Add the chili powder, garam masala, cumin, turmeric, and coriander and stir to coat. Cook for 20 seconds until the spices are fragrant.
Add in the tomato sauce, brown sugar, and salt and bring to a simmer. Reduce the heat to medium-low and simmer for 10 minutes.
Stir in the cream. Return the chicken to the pan with any juices on the plate. Simmer for 15 to 20 minutes, until the chicken is cooked through and the sauce reduces and thickens.
Top with cilantro and serve.

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