Description
Savor the rich and creamy flavors of Chicken Tikka Masala. This quick and easy dish combines tender chicken eyes with yogurt, spices, and luscious cream, making it a perfect choice for dinner or a special gathering. Enjoy a taste of restaurant-quality Indian cuisine from the comfort of your home!
Ingredients
Scale
- 28 oz boneless chicken thighs skinless, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 1/2 tablespoons garlic minced
- 1 tablespoon ginger fresh, crushed or minced
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon kashmiri chili or 1/2 teaspoon ground red chili powder
- 1 teaspoon salt
- 2 tablespoons vegetable oil or canola oil
- 2 tablespoons butter
- 2 small onions or 1 large onion, finely diced
- 1 1/2 tablespoons garlic finely grated
- 1 tablespoon ginger finely grated
- 1 1/2 teaspoons garam masala
- 1 1/2 teaspoons ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 14 ounces tomato puree tomato sauce/passata
- 1 teaspoon kashmiri chili optional for colour and flavour
- 1 teaspoon red chili powder adjust to your taste preference
- 1 teaspoon salt
- 1 1/4 cups heavy or thickened cream, use evaporated milk for lower calories
- 1 teaspoon brown sugar
- 1/4 cup water if needed
- 4 tablespoons cilantro fresh coriander to garnish
Instructions
- Combine the chicken with all the marinade ingredients in a bowl and let it marinate for 10 minutes to an hour, or overnight if time permits.
- Heat oil in a large skillet over medium-high heat. Add chicken pieces in batches, frying them for about 3 minutes on each side until browned. Set aside to keep warm.
- Melt butter in the same skillet. Fry the diced onions until soft, about 3 minutes, scraping up any browned bits from the bottom of the pan.
- Add grated garlic and ginger, sautéing for 1 minute until fragrant. Then add garam masala, cumin, turmeric, and coriander, frying for about 20 seconds until the spices are aromatic.
- Pour in tomato puree, kashmiri chili powders, and salt. Let the mixture simmer for 10-15 minutes, stirring occasionally until the sauce thickens and deepens in color.
- Stir the cream and brown sugar into the sauce. Add the reserved chicken with its juices back into the skillet and cook for an additional 8-10 minutes until the chicken is cooked through and the sauce is thick and bubbling. Use water to thin the sauce if necessary.
- Garnish with fresh cilantro and serve paired with hot garlic butter rice and homemade Naan bread.
Notes
Marinating the chicken in advance enhances its flavor and tenderness.
Adjust the chili powder levels to cater to your spice preference for a milder or hotter dish.
For a lighter version, swap heavy cream for evaporated milk.
Nutrition
- Serving Size: 1 serving
- Calories: 745
- Sugar: 6g
- Sodium: 893mg
- Fat: 50g
- Saturated Fat: 29g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 198mg