Chicken Tikka Masala
This one-pot chicken tikka masala is quick to make and full of flavor, perfect for a healthy weeknight dinner. Plus, leftovers keep well, so you can make a double batch and enjoy it for days to come.
-
Prep Time: 15 minutes -
Cook Time: 40 minutes
-
Total Time: 55 minutes
-
Yield: 8 servings 1x -
Category: Dinner -
Method: Stovetop
Category:
Method:Ingredients
Chicken Marinade:
- 2 pounds skinless, boneless chicken thighs, cubed into 1-inch pieces
- 1/2 cup plain yogurt
- 1 tablespoon lemon juice
- 2 cloves garlic, minced or grated
- 1-inch ginger root, peeled, minced or grated
- 1 teaspoon garam masala
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon chili powder
- 2 teaspoons salt
- 2 tablespoons olive oil
Masala Sauce:
- 1 onion, diced
- 2 cloves garlic, minced or grated
- 1-inch ginger root, peeled, minced or grated
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 2 cups passata (tomato puree)
- 3/4 cup chicken broth, or water
- 1/4 cup heavy cream
To Serve (Optional):
- Basmati rice, cooked
- Naan
- Fresh cilantro, roughly chopped
Instructions
- In a large bowl, add the marinade ingredients: yogurt, lemon juice, garlic, ginger, garam masala, turmeric, chili powder, and salt, and stir until well combined. Then add the cubed chicken and mix until well coated in the marinade. Set aside and allow to marinate for at least 10 minutes, or overnight in the fridge if time permits.
- Once the chicken has marinated, in a large pan over medium-high heat, warm the 2 tablespoons of olive oil, then add the marinated chicken pieces and cook for 2-3 minutes per side until cooked through and browned all over, working in batches if needed. Once cooked, transfer the chicken pieces to a plate and set them aside.
- In the same pan, add the diced onion and cook, stirring occasionally, for 5-6 minutes until tender and translucent.
- Add the garlic, ginger, garam masala, cumin, turmeric, coriander, chili powder, and salt; stir to combine with the onions, and cook for an additional 1-2 minutes until fragrant.
- Pour in the tomato puree and chicken broth, stir to combine with the onion mixture, scraping up any tasty bits from the bottom of the pan. Bring the mixture to a boil, then reduce to a simmer, and cook for 15 minutes, stirring occasionally.
- Using an immersion blender, blender, or food processor, purée the tomato mixture until smooth. (While you can skip this step, it adds a much richer flavor and a smoother texture to the sauce.)
- Once cooked, add the heavy cream to the tomato mixture and stir until well combined.
- Return the cooked chicken to the pan with the sauce, stir until well coated in the masala sauce, and then allow it to simmer for a final 5 minutes until warmed through.
- Serve chicken tikka masala with fluffy basmati rice, naan, and/or a sprinkle of fresh cilantro on top. Any leftovers can be cooled and stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
Notes
To Use Chicken Breast: Swap the chicken thighs for chicken breasts, cut into 1-inch cubes, in step #1.
To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder. Skip step #3 and add in step #2 instead.
To Use Garlic Powder: Swap the garlic cloves for 1 teaspoon of garlic powder in steps #1 and #4.
To Use Ginger Powder: Swap the ginger root for 1 teaspoon of ginger powder in steps #1 and #4.
To Use Coconut Milk: Swap the heavy cream for 1/4 cup full-fat coconut milk in step #7.
Nutrition
- Serving Size: 1 serving
- Calories: 236 calories
- Sugar: 5 grams
- Fat: 9 grams
- Carbohydrates: 9 grams
- Fiber: 2 grams
- Protein: 29 grams
Find it online: https://kaynutrition.com/chicken-tikka-masala/
