Cheeky Chicken Tikka Masala
Dive into the bold, aromatic flavors of Cheeky Chicken Tikka Masala, a comforting classic with a playful twist! This recipe pairs tender, yogurt-marinated chicken infused with warm spices like cumin, coriander, and garam masala, with a luxuriously creamy tomato-based sauce. The combination of searing the chicken to smoky perfection and simmering it in a luscious cream (or coconut milk for a lighter option) creates an irresistible depth of flavor. Whether served with fluffy steamed rice or pillowy naan bread, this 50-minute dish is a surefire crowd-pleaser. Perfect for weeknights or a cozy dinner party, this recipe balances convenience with mouthwatering authenticity, making it a must-try for fans of Indian-inspired cuisine.
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Recipe Information
Ingredients
- 2 pieces (about 500g) Chicken breasts
- 150 g Plain Greek yogurt
- 2 tbsp Lemon juice
- 4 pieces Garlic cloves (finely minced)
- 1 tbsp Ginger (grated)
- 2 tsp Ground cumin
- 2 tsp Ground coriander
- 2.5 tsp Garam masala
- 1 tsp Smoked paprika
- 0.5 tsp Cayenne pepper
- 1 tsp Salt
- 2 tbsp Vegetable oil
- 2 tbsp Butter
- 1 large piece Onion (finely chopped)
- 400 g Canned tomato purée
- 150 ml Heavy cream (or coconut milk for a lighter alternative)
- 2 tbsp Fresh cilantro (chopped, for garnish)
- (optional, for serving) Steamed rice or naan bread
Instructions
Cut the chicken breasts into bite-sized chunks and place them in a medium bowl.
In the bowl, add Greek yogurt, lemon juice, 2 cloves of minced garlic, grated ginger, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of garam masala, smoked paprika, cayenne pepper, and salt. Mix well to combine and coat the chicken evenly.
Cover the bowl with plastic wrap and marinate the chicken in the refrigerator for at least 1 hour (or overnight for best results).
Heat 1 tablespoon of vegetable oil in a large skillet or grill pan set over medium-high heat. Sear the marinated chicken until slightly charred on all sides, about 5-7 minutes, but do not fully cook. Remove from the pan and set aside.
In the same pan, heat the butter and remaining 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and sauté until golden and softened, about 5 minutes.
Add the remaining 2 cloves of minced garlic and cook for 1 minute until fragrant. Sprinkle in the remaining 1 teaspoon of cumin, 1 teaspoon of coriander, and 1.5 teaspoons of garam masala. Stir to toast the spices for 30 seconds.
Pour in the canned tomato purée and bring the mixture to a gentle simmer. Cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.
Reduce the heat to low and stir in the heavy cream (or coconut milk) until the sauce becomes rich and creamy. Simmer for another 5 minutes.
Add the partially cooked chicken back into the sauce, along with any juices from the plate. Simmer for 7-10 minutes, or until the chicken is fully cooked and tender.
Taste and adjust the seasoning if needed. Sprinkle the chopped cilantro over the top as a garnish.
Serve hot with steamed rice or warm naan bread for a complete and comforting meal.
Nutrition Facts
Calories |
808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 271 mg | 90% | |
| Sodium | 753 mg | 33% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 9.2 g | ||
| Protein | 86.5 g | 173% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1323 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
