Chicken Tikka Masala
Chicken Tikka Masala is made by marinating chicken in yogurt and spices, searing it, then simmering in a creamy tomato-based sauce until tender.
Ingredients
For Marinating the Chicken
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 7 ounces plain Greek yogurt
- 1 tablespoon garam masala
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground black pepper
- ¼ teaspoon ground ginger
For the Sauce
- 15- ounce can tomato sauce
- 1½ cups heavy whipping cream
- 5 cloves garlic minced
- 4 teaspoons garam masala
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon ground cayenne pepper
Instructions
- In a large bowl, mix yogurt, garam masala, lemon juice, black pepper, and ground ginger. Add chicken pieces and stir until well coated. Cover and refrigerate for at least 1 hour.
- Heat a nonstick pan over high heat. Add half of the marinated chicken (including marinade clinging to the pieces). Sear for a few minutes until golden and lightly charred. Transfer to a plate and repeat with remaining chicken.
- Reduce heat to medium. Add tomato sauce, cream, garlic, garam masala, paprika, salt, and cayenne to the pan. Stir until combined.
- Add the seared chicken back into the sauce and bring to a gentle simmer.
- Simmer uncovered for 20 minutes, stirring occasionally, until the sauce thickens and the chicken is fully cooked.
- Turn off heat and serve hot. This Chicken Tikka Masala is best enjoyed fresh.
Notes
Serve with basmati rice, naan, or roti. Garnish with fresh cilantro if desired. You can swap heavy cream for half-and-half for a lighter sauce.