Chicken Tikka Masala

Name: Chicken Tikka Masala
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 700 g chicken thigh, cut into bite-sized pieces; 200 g plain yogurt; 6 each garlic, minced; 30 g ginger root, grated; 2 tsp cumin; 2 tsp coriander; 1 tsp turmeric; 2 tsp garam masala; 1 tsp smoked paprika; 0.5 tsp cayenne pepper; 2 tsp kosher salt; 60 g unsalted butter; 1 each yellow onion, finely chopped; 3 tbsp tomato paste; 400 g crushed tomatoes; 200 ml heavy cream; 60 ml water; 15 g cilantro, chopped, for garnish

Tender, char-grilled chicken in a creamy, spiced tomato sauce. This home-cook-friendly version delivers rich, complex flavor with a satisfying heat that's perfect over rice.

⏱ 30 min prep · 40 min cook · medium

Servings

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Ingredients

700 g chicken thigh cut into bite-sized pieces
200 g plain yogurt
6 garlic minced
30 g ginger root grated
9.86 ml cumin
9.86 ml coriander
4.93 ml turmeric
9.86 ml garam masala
4.93 ml smoked paprika
2.46 ml cayenne pepper
9.86 ml kosher salt
60 g unsalted butter
1 yellow onion finely chopped
44.36 ml tomato paste
400 g crushed tomatoes
200 ml heavy cream
60 ml water
15 g cilantro chopped, for garnish

Nutritionper serving (4 total: 2420 kcal)

Calories	610
Protein	40g
Fat	41g
Carbs	22g
Fiber	5g
Sugar	12g
Sodium	1480mg

Gear for this recipe

Method

1
In a large bowl, combine yogurt, half of the minced garlic, half of the grated ginger, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, 1 tsp garam masala, 1/2 tsp smoked paprika, 1/4 tsp cayenne, and 1 tsp salt. Whisk until smooth. Add the chicken pieces and toss to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes or up to 4 hours.
⏲ 30 min
2
Preheat the oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Arrange the marinated chicken pieces on the rack in a single layer.
3
Roasting
Roast the chicken for 15 minutes, until the marinade is set and the edges begin to char. If you prefer extra char, switch the broiler to high for the last 2-3 minutes, watching closely. The chicken should be cooked through but will finish in the sauce.
⏲ 15 min
4
Sautéing
While the chicken roasts, melt the butter in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook, stirring often, until soft and translucent, about 5 minutes.
⏲ 5 min
5
Sautéing
Add the remaining garlic and ginger to the skillet. Cook for 1 minute until fragrant, stirring constantly.
⏲ 1 min
6
Sautéing
Add the tomato paste, remaining ground cumin, remaining ground coriander, remaining turmeric, remaining smoked paprika, and remaining cayenne. Stir well and cook for 2 minutes, until the tomato paste darkens slightly.
⏲ 2 min
7
Simmering
Add the crushed tomatoes and water. Stir, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then reduce heat to low and let bubble gently for 10 minutes, stirring occasionally, until the sauce thickens slightly.
⏲ 10 min
8
Simmering
Stir in the heavy cream and remaining 1 tsp garam masala. Simmer for another 5 minutes, until the sauce is velvety and slightly thickened. Taste and adjust salt.
⏲ 5 min
9
Simmering
Add the roasted chicken pieces to the sauce, including any juices that have collected. Stir gently to coat. Simmer for 5 minutes, allowing the chicken to finish cooking and absorb the sauce.
⏲ 5 min
10
Remove from heat and let rest for 5 minutes. Garnish with chopped cilantro before serving.
⏲ 5 min

Perfect pairings

Vegetable Samosas
Indian appetizer and main.

To sip

WineViognier
BeerIndian Pale Ale
Zero-proofMango Lassi