Description
Chicken tikka masala is a rich, creamy curry made with tender, spiced chicken simmered in a deeply flavorful tomato-based sauce.
Ingredients
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Chicken Marinade:
- 1 1/2 lb boneless/skinless chicken thighs, diced
- 1/2 cup Greek yogurt
- 2 tablespoons garlic, minced
- 1 1/2 tbsp ginger, minced
- 1 tablespoon garam masala
- 1 teaspoon ground coriander
- 1 tablespoon lemon juice
- 1 tbsp avocado oil (plus more for cooking)
- 1 teaspoon black pepper
Curry:
- 1/4 cup butter, unsalted
- 1 yellow onion, diced
- 2 tablespoons ginger, minced
- 1 tablespoon garlic, minced
- 1/2 tablespoon turmeric
- 1/2 tablespoon cumin
- 1 teaspoon garam masala
- 2 teaspoons ground coriander
- Sprinkle of ground cardamom
- 1/4 teaspoon cayenne pepper (adjust to your desired spice preference)
- 1/2 tablespoon salt
- 1 1/2 tablespoons paprika
- 1 3/4 cup tomato passata
- 1 1/2 cups water
- 1/2 cups heavy cream
- 1/2 tablespoon sugar
Instructions
- In a large bowl, combine the diced chicken thighs with all the marinade ingredients (Greek yogurt, garlic, ginger, garam masala, ground coriander, lemon juice, avocado oil, and black pepper).
- Mix well to coat the chicken evenly. Cover and refrigerate for at least 2 hours (or ideally overnight for maximum flavor).
- Heat a little oil in a deep, large skillet or Dutch oven over medium-high heat. Add the marinated chicken pieces and cook until they’re golden on the outside and cooked all the way through. Remove the chicken and set aside.
- In the same pan, melt the butter over medium heat. Add the diced onion and sauté until softened and translucent.
- Stir in the minced ginger and garlic and cook for another minute until fragrant.
- Add the turmeric, cumin, garam masala, coriander, ground cardamom, cayenne pepper, salt, and paprika. Stir constantly for about 30 seconds to a minute to coat the diced onion in the spices.
- Pour in the tomato passata and water. Stir well to combine, then bring the mixture to a simmer. Let it cook for about 15 minutes, stirring occasionally.
- Use an immersion blender (or carefully transfer the mixture to a regular blender, and transfer back to the pot when done blending) to blend the sauce until the onions are fully pureed and the texture is smooth.
- Return the chicken to the sauce. Stir in the heavy cream and sugar. Simmer everything together for another 5 minutes.
- Serve hot over fluffy basmati rice or with naan bread. Garnish with fresh cilantro if desired.
- Prep Time: 2 hours 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 6