Silken Chicken Tikka Masala
Indulge in the rich, velvety flavors of Silken Chicken Tikka Masala, a beloved classic reimagined with tender, yogurt-marinated chicken thighs and a creamy, spiced tomato sauce that's pure comfort on a plate. This recipe brings together aromatic spices like garam masala, cumin, and paprika, balanced perfectly with a splash of lemon juice and a touch of heat from red chili powder. The chicken is first charred to achieve a smoky essence before simmering gently in a luscious blend of tomato puree, heavy cream, and butter, creating a sauce that’s silky and full-bodied. Finished with fresh cilantro and best served with fluffy basmati rice or warm naan bread, this dish is a show-stopping centerpiece for your next dinner.
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 120 grams Greek yogurt (plain)
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 2 teaspoons Garam masala
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 0.5 teaspoons Turmeric powder
- 1.5 teaspoons Salt
- 3 tablespoons Vegetable oil
- 2 tablespoons Butter
- 1 medium Onion (finely chopped)
- 400 grams Tomato puree
- 200 milliliters Heavy cream
- 2 tablespoons Cilantro (fresh, chopped)
- 0.5 teaspoons Red chili powder
- 120 milliliters Water
- 1 tablespoon Lemon juice
Instructions
In a large bowl, combine Greek yogurt, ginger paste, garlic paste, garam masala, ground cumin, ground coriander, paprika, turmeric powder, 1 teaspoon salt, and lemon juice. Mix thoroughly.
Add the chicken thighs to the marinade, ensuring each piece is evenly coated. Cover the bowl and refrigerate for at least 1 hour, or up to overnight for best flavor.
Heat 2 tablespoons of vegetable oil in a large skillet or grill pan over medium-high heat. Remove the chicken from the marinade and cook for 3-4 minutes per side, until lightly charred and partially cooked. Set the chicken aside on a plate.
In the same skillet, reduce the heat to medium and add 1 tablespoon of butter along with the remaining tablespoon of vegetable oil.
Add the finely chopped onion and sauté for 5-7 minutes until golden and softened.
Stir in the tomato puree, red chili powder, remaining 0.5 teaspoon of salt, and water. Simmer for 10 minutes, stirring occasionally, until the sauce thickens.
Lower the heat and stir in the heavy cream. Allow it to simmer for another 5 minutes.
Gently add the partially cooked chicken into the sauce. Cover and cook for 10-15 minutes, until the chicken is fully cooked and tender.
Stir in the remaining tablespoon of butter and garnish with fresh cilantro.
Serve hot with basmati rice or naan bread.
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 17.1 g | 85% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 931 mg | 40% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 6.8 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 90 mg | 7% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 893 mg | 19% | |
*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.
