chicken tikka masala

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By Francine Lizotte
from Surrey South, BC

Spicy and flavorful, this Indian inspired recipe is a must try! This dish is great served with basmati and naan bread.

serves 4 servings
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For chicken tikka masala

  • MARINADE
  • 2 lb
    boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 c
    2% plain yogurt
  • 1 Tbsp
    freshly squeezed lemon juice
  • 1 Tbsp
    garlic, pressed
  • 1 Tbsp
    ginger, minced
  • 1/2 Tbsp
    mild paprika
  • 1 Tbsp
    garam masala
  • 1/2 Tbsp
    ground cumin
  • 1 tsp
    ground turmeric
  • 1/2 tsp
    cayenne pepper (substitute kashmiri chili)
  • 1/2 tsp
    ground himalayan sea salt, or to taste
  • 1/2 tsp
    freshly ground black pepper, or to taste (i always use mixed peppercorns)
  • SAUCE
  • 2 Tbsp
    canola oil
  • 2 Tbsp
    ghee butter
  • 2 c
    yellow onion, chopped
  • 1 1/2 Tbsp
    garlic, pressed
  • 1 1/2 Tbsp
    ginger, minced
  • 1 1/2 tsp
    garam masala
  • 2 tsp
    smoked paprika
  • 1 tsp
    ground cumin
  • 1 tsp
    ground coriander
  • 1 tsp
    ground turmeric
  • 1 can
    (14 oz./400 g) fire roasted diced tomatoes
  • 2 Tbsp
    tomato paste
  • 1 Tbsp
    brown sugar
  • 1/2 tsp
    cayenne pepper, or more to taste
  • 1/2 tsp
    ground himalayan sea salt, or to taste
  • 1 c
    low-sodium chicken broth
  • 1/2 c
    35% heavy cream
  • 2 Tbsp
    fresh chopped cilantro, for garnish

How To Make chicken tikka masala

  • 1
    In a bowl, combine all the marinade ingredients. Add chicken pieces, coat well, cover and marinate for 24 hours.
  • 2
    The next day, in a large saucepan over medium-high heat, add oil. When hot, working in batches, add chicken pieces and cook until brown, about 5 to 6 minutes or until browned. Transfer to a plate and set aside.
  • 3
    Add ghee and reduce the heat to medium. Add onions and sauté until start to soften, about 3 minutes. Add garlic and ginger; sauté for 1 minute. To this, add garam masala, smoked paprika, cumin, coriander and turmeric; sauté for 30 seconds, coating the onions. Add fire roasted diced tomatoes and tomato paste; reduce the heat if bubbling too much. Stir well before adding brown sugar, cayenne pepper and sea salt; stir and simmer for 10 minutes, stirring occasionally.
  • 4
    Stir in heavy cream and return chicken and its juices to the saucepan. Stir once again and simmer for 10 minutes or until chicken is heated through. Garnish with cilantro and serve with basmati rice and naan bread.
  • 5
    To view this recipe on YouTube, click on this link >>>> https://youtu.be/fZdDaXh535A
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