Serious Eats Chicken Tikka Masala Maybe the Best
Indulge in the rich, aromatic flavors of the "Serious Eats Chicken Tikka Masala Maybe the Best," a bold and satisfying twist on the classic recipe. Juicy, marinated chicken thighs are infused with a fragrant blend of spices, including turmeric, cumin, and coriander, then seared to golden perfection before simmering in a silky, tomato-based sauce enriched with heavy cream. The addition of warm spices like cardamom, cinnamon, and paprika elevates this dish to restaurant-quality status, making it a must-try for fans of robust Indian-inspired cuisine. Ready in just over an hour, this hearty meal pairs beautifully with steamed basmati rice or fluffy naan for the ultimate comfort food experience. Perfect for weeknights or special occasions, it's a surefire hit for any spice lover looking to recreate authentic flavors at home.
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Recipe Information
Ingredients
- 240 ml Plain yogurt
- 4 pieces Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 1 teaspoon Ground turmeric
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 0.5 teaspoon Ground cayenne pepper
- 900 grams Boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons Vegetable oil
- 3 tablespoons Unsalted butter
- 1 piece Large onion, finely chopped
- 1 teaspoon Ground cardamom
- 1 teaspoon Ground cinnamon
- 1 tablespoon Paprika
- 400 grams Canned crushed tomatoes
- 240 ml Heavy cream
- 2 teaspoons Salt
- 2 tablespoons Fresh cilantro, chopped (for garnish)
Instructions
In a large mixing bowl, combine yogurt, garlic, ginger, turmeric, cumin, coriander, and cayenne pepper. Mix well to form a marinade.
Add the chicken pieces to the marinade and toss to coat. Cover and refrigerate for at least 1 hour, or up to overnight for best results.
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Remove the chicken from the marinade and cook in batches until browned on both sides. Do not overcrowd the pan. Set aside.
In the same pan, add butter and melt over medium heat. Add the chopped onions and sauté until golden brown, about 5-7 minutes.
Stir in ground cardamom, cinnamon, and paprika, and cook for 1 minute until fragrant.
Add the crushed tomatoes and bring to a simmer. Cook for 10 minutes, stirring occasionally to thicken the sauce.
Pour in the heavy cream and stir to combine. Bring to a gentle simmer.
Return the browned chicken to the pan and cook in the sauce for 15-20 minutes, or until the chicken is fully cooked and tender.
Season the dish with salt to taste. Garnish with chopped cilantro before serving.
Serve hot with steamed basmati rice or naan bread.
Nutrition Facts
Calories |
3625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.1 g | 319% | |
| Saturated Fat | 102.6 g | 513% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 1293 mg | 431% | |
| Sodium | 6225 mg | 271% | |
| Total Carbohydrate | 74.1 g | 27% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 42.3 g | ||
| Protein | 258.1 g | 516% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 848 mg | 65% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 4775 mg | 102% | |
*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.
