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Chicken Tikka Masala
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5 from 3 votes

Chicken Tikka Masala

Spicy and flavorful, this Indian inspired recipe is a must try! This Chicken Tikka Masala dish is great served with basmati and naan bread.
Prep Time15 minutes
Cook Time40 minutes
Passive Time1 day
Total Time1 day 55 minutes
Servings: 4
Author: Francine Lizotte
Course: Main Course
Cuisine: Fusion, United Kingdom
Keyword Chicken, Comfort Food, Easy Recipe, Gluten Free, Low Sodium, Poultry, Weeknight Recipes

Ingredients

MARINADE

  • 2 lbs. boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup 2% plain yogurt
  • 1 tbsp. freshly squeezed lemon juice tips & tricks
  • 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 tips & tricks
  • 2 cups 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 1/2 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 tips & tricks
  • 1 tbsp. brown sugar
  • 1/2 tsp. cayenne pepper, or more to taste
  • 1/2 tsp. ground Himalayan sea salt, or to taste
  • 1 cup low-sodium chicken broth
  • 1/2 cup 35% heavy cream
  • 2 tbsp. fresh chopped cilantro, for garnish tips & tricks

Directions

MARINADE

  • In a bowl, combine all the marinade ingredients. Add the chicken pieces, coat well, cover and marinate for 24 hours.

SAUCE

  • The next day, in a large saucepan over medium-high heat, add oil. When hot, working in batches, add the chicken pieces and cook until brown, about 5 to 6 minutes or until browned. Transfer to a plate and set aside.
  • Add ghee and reduce the heat to medium. Add onions and sauté until they 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 the fire roasted diced tomatoes and tomato paste; reduce the heat if it's bubbling too much. Stir well before adding brown sugar, cayenne pepper and sea salt; stir and simmer for 10 minutes, stirring occasionally.
  • Stir in heavy cream and return the chicken pieces and its juices to the saucepan. Stir once again and simmer for 10 minutes or until the chicken is heated through.
  • Garnish with cilantro and serve with basmati rice and naan bread.