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Chicken Tikka Masala: Discover Your New Favorite Recipe!

A flavorful and creamy Chicken Tikka Masala recipe that is perfect for any occasion.
Print Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 medium onion finely chopped
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 1 can 15 ounces tomato sauce
  • 1 cup heavy cream
  • 1 tablespoon fresh cilantro chopped (for garnish)

Method
 

  1. In a large bowl, combine the yogurt, lemon juice, cumin, coriander, turmeric, garam masala, chili powder, and salt. Add the chicken pieces and mix well. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best flavor.
  2. Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until softened and golden, about 5-7 minutes.
  3. Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
  4. Add the marinated chicken to the skillet, cooking until browned on all sides, about 5-7 minutes.
  5. Pour in the tomato sauce and bring to a simmer. Reduce heat to low and let it cook for 15 minutes, stirring occasionally.
  6. Stir in the heavy cream and let it simmer for another 5 minutes until heated through. Adjust seasoning if necessary.
  7. Serve hot, garnished with fresh cilantro, over rice or with naan bread.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 8gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 10gCholesterol: 150mgSodium: 800mgFiber: 2gSugar: 6g

Notes

  • For a spicier dish, add more chili powder or include diced green chilies during cooking.
  • Substitute the heavy cream with coconut milk for a lighter version or to make it dairy-free.

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