Name: Chicken Tikka Masala | Creamy 30-Minute Restaurant-Style Indian Dinner
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Indian
Ingredients: 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

Description

Enjoy the rich and creamy flavor of Chicken Tikka Masala, made with marinated chicken, yogurt, and aromatic spices. This recipe is perfect for a quick dinner or a comforting meal that brings Indian cuisine to your home without the hassle.

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

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Instructions

Mix the chicken with all marinade ingredients and let it marinate for 10 minutes to an hour, or overnight if possible.
Heat the oil in a large skillet over medium-high heat. Fry the chicken pieces in batches, not overcrowding the pan, for about 3 minutes on each side until browned. Set the chicken aside and keep warm.
Melt the butter in the same pan and fry the onions until soft, scraping any browned bits from the bottom.
Add garlic and ginger, sauté for about 1 minute until aromatic, then stir in the garam masala, cumin, turmeric, and coriander, frying for about 20 seconds.
Pour in the tomato puree, chili powders, and salt. Let the mixture simmer for 10-15 minutes, stirring occasionally until the sauce thickens and turns a deep red color.
Stir the cream and sugar into the sauce, then add the browned chicken and its juices. Cook for an additional 8-10 minutes until the chicken is cooked through and the sauce is thick and bubbling, adding water if needed to thin out the sauce.
Garnish with fresh cilantro and serve with garlic butter rice and homemade Naan bread.

Notes

For a lower calorie version, substitute heavy cream with evaporated milk.
Marinating the chicken overnight intensifies the flavors.
Serve with rice or naan for a complete meal.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 900mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 37g
Cholesterol: 150mg