Easy Chicken Tikka Masala
Indulge in the rich, aromatic flavors of Easy Chicken Tikka Masala, a restaurant-style dish you can effortlessly recreate at home. Succulent pieces of marinated chicken thighs are seared to perfection and simmered in a creamy, spiced tomato sauce infused with garlic, ginger, cumin, and garam masala. This quick and approachable recipe takes just 20 minutes of prep, making it ideal for busy weeknights without sacrificing bold, authentic taste. Serve it with fluffy basmati rice or warm naan to soak up every last drop of the luscious, dairy-rich sauce. Perfect for lovers of Indian cuisine, this dish combines classic ingredients with simple techniques for a comforting, crowd-pleasing meal.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 120 ml Plain yogurt
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 teaspoons Ground cumin
- 2 teaspoons Paprika
- 1 teaspoon Garam masala
- 1 teaspoon Ground turmeric
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 2 tablespoons Butter
- 1 medium Onion, finely chopped
- 400 grams Tomato puree
- 120 ml Heavy cream
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Cut the chicken thighs into bite-sized pieces and place them in a mixing bowl.
In the same bowl, combine yogurt, 2 cloves of minced garlic, 1/2 tablespoon of minced ginger, 1 teaspoon of ground cumin, 1 teaspoon of paprika, 1 teaspoon of garam masala, 1/2 teaspoon of turmeric, and 1/2 teaspoon of salt. Mix well to coat the chicken thoroughly. Cover and marinate in the refrigerator for at least 30 minutes or up to 6 hours.
Heat 2 tablespoons of vegetable oil in a large skillet or pan over medium-high heat. Add the marinated chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set it aside.
In the same skillet, melt 2 tablespoons of butter. Add the chopped onion and cook until soft and translucent, about 5 minutes.
Add the remaining minced garlic and ginger, and cook for 1 minute until fragrant.
Stir in the remaining ground cumin, paprika, garam masala, turmeric, and chili powder. Cook for 30 seconds to toast the spices.
Pour in the tomato puree and stir well. Allow the sauce to simmer for 10-15 minutes, stirring occasionally, until it thickens slightly.
Reduce the heat to low and stir in the heavy cream. Simmer for 2-3 minutes.
Return the cooked chicken to the skillet, mixing it into the sauce. Simmer for another 5-7 minutes or until the chicken is fully cooked and tender.
Stir in the lemon juice and adjust seasoning with additional salt if necessary.
Garnish with chopped fresh cilantro and serve hot with basmati rice or naan.
Nutrition Facts
Calories |
2237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.3 g | 191% | |
| Saturated Fat | 57.5 g | 288% | |
| Polyunsaturated Fat | 17.6 g | ||
| Cholesterol | 818 mg | 273% | |
| Sodium | 3235 mg | 141% | |
| Total Carbohydrate | 71.1 g | 26% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 35.7 g | ||
| Protein | 148.7 g | 297% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 464 mg | 36% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3770 mg | 80% | |
*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.
