An Indian classic, this saucy Chicken Tikka Masala is a quick dinner that's better than take out. So simple and fragrant with spice, it's perfect served over rice or with naan bread for dipping.
Prep Time35 minutesmins
Cook Time30 minutesmins
Marinating time:2 hourshrs
Course: Dinner, lunch
Cuisine: Indian
Keyword: boneless chicken thighs, Chicken Tikka Masala
Servings: 6
Calories: 474kcal
Author: Kellie
Cost: $10
Equipment
1 saucepan
1 baking sheet
Ingredients
Garam Masala Spice Mix
.4oz Ground Cumin
.2oz Ground Coriander
.2oz Ground Cardamom
.2oz Ground Black Pepper
.1oz Cinnamon
.05oz Ground Clove
.05oz Ground Nutmeg
Chicken Marinade
32ozchicken thighsboneless skinless cut into 1” cubes
If you are cooking for a large crowdthis recipe can handle up to 4 pounds, or 48 oz of cubed chicken
1cupplain yogurt
2tablespoonlemon juice
3garlic cloveschopped
1tablespoongingerchopped fine
2teaspoongaram masalarecipe above
1teaspooncumin
2teaspoonpaprika
1teaspoonkosher salt
Tikka Masala Sauce:
3Tablespoonoil
1cupyellow onionchopped fine
3tablespoongingerchopped fine
10garlic cloveschopped
3teaspooncumin
2teaspoonkosher salt
3teaspoonpaprika
3teaspoonchili powder
3teaspoongaram masalarecipe above
2teaspoonturmeric
2teaspooncoriander
128 oz can tomato sauce
1cupwater
1cupheavy cream
Garnish:
¼cupcilantrochopped for garnish
Basmati ricefor serving
Naan breadfor serving
Instructions
Make the Garam Masala spice mix by adding all the spices listed in a small container. Reserve 2 teaspoons for the chicken marinade, and 2 additional teaspoons for the tikka masala sauce. The remaining garam masala spice mix can be stored up to two weeks at room temperature in an airtight container.
In a mixing bowl, add the yogurt, lemon juice, garlic, ginger and marinade spices together using a spoon or spatula.
Add the chicken pieces to the mixing bowl, and toss well to coat all the chicken. Cover the bowl with plastic wrap and allow it to marinate in the refrigerator for at least 2 hours. This can be done overnight as well.
When the chicken has marinated, preheat the oven to 500 degrees. Line a baking sheet with parchment paper.
Place the marinated chicken pieces on the lined baking sheet in one layer and cook for 15 minutes. The result should show cooked pieces with slightly browned/broiled edges.
While the chicken is cooking, start the sauce by heating the oil in a large pot over medium heat, add the onions, ginger and garlic and cook until translucent but be sure not to brown them, about 3 – 4 minutes.
Add in the cumin, turmeric, coriander, paprika, chili powder and garam masala and turn down the heat to low. Stir constantly for 1-2 minutes until the spices are fragrant. (This is an important step; the spices need just a small amount of time and heat to become fragrant, yet you don’t want the mixture to burn.)
Add the tomato sauce and water and increase the heat to bring to a boil for 5 minutes.
Add in the heavy cream and cook for another 2 minutes.
Add the cooked chicken to the sauce and simmer for 5-10 minutes.
Enjoy with Basmati rice and garnish with cilantro and serve immediately, goes very well with Naan bread.
Notes
This dish is intended to have a good amount of sauce, yet this recipe can be made with up to 4 pounds of chicken.Can chicken breast meat be used instead? Yes, however the cooking time in the oven might need to be adjusted to avoid the chicken drying out.