Craving that rich, creamy, and aromatic flavor of your favorite Indian restaurant but short on time? You’ve come to the right place! This 35-minute Chicken Tikka Masala is your weeknight dinner hero. We’re talking tender, yogurt-marinated chicken simmered in a luscious, spiced tomato cream sauce that’s unbelievably easy to make. Forget takeout; your new go-to comfort food is right here.
Ingredients
• For the Chicken Marinade
• 1.5 lb / 680 g boneless, skinless chicken breast, cut into 2-inch cubes
• 4 oz / 120 ml plain yogurt
• 2 tbsp / 30 ml garam masala
• 1 tsp / 5 ml grated fresh ginger
• 1 tsp / 5 ml minced garlic
• For the Sauce
• 1 tbsp / 15 ml coconut oil
• 1 medium onion, chopped
• 2 tsp / 10 ml grated fresh ginger
• 2 tsp / 10 ml minced garlic
• 1 tbsp / 15 ml ground coriander
• 2 tsp / 10 ml ground cumin
• 1 tsp / 5 ml chili powder
• ½ tbsp / 7.5 ml garam masala
• 1 can (14.5 oz / 411 g) crushed tomatoes
• ½ cup / 120 ml heavy cream
• 2 tbsp / 28 g butter
• Salt to taste
Instructions
1. In a large bowl, combine the chicken pieces, yogurt, 2 tbsp garam masala, 1 tsp ginger, and 1 tsp garlic. Mix until the chicken is thoroughly coated. Cover and marinate in the refrigerator for at least 30 minutes.
2. While the chicken marinates, prepare the sauce. Add the chopped onion, 2 tsp ginger, 2 tsp garlic, crushed tomatoes, ground coriander, cumin, chili powder, and ½ tbsp garam masala to a blender. Blend until the mixture is completely smooth.
3. Heat the coconut oil in a large skillet or pan over medium-high heat. Add the marinated chicken, shaking off any excess marinade. Cook for 5-7 minutes, turning occasionally, until browned on all sides and cooked through.
4. Pour the blended tomato sauce over the chicken in the skillet. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld together.
5. Reduce the heat to low and stir in the heavy cream and butter until the butter has melted and the sauce is rich and creamy. Season with salt to your liking. Serve hot with basmati rice or naan bread.
Nutritional Information
• Calories: 450 kcal
• Protein: 42 g
• Fat: 28 g
• Carbohydrates: 10 g
• Disclaimer: is an estimate and may vary based on used.
Pro Tips
• For a more tender and flavorful result, marinate the chicken for up to 8 hours or overnight.
• To control the heat, adjust the amount of chili powder. For a milder dish, use sweet paprika instead.
• For an even richer sauce, stir in a tablespoon of tomato paste along with the blended sauce in step 4.
• Garnish with a handful of fresh, chopped cilantro before serving to add a bright, herbaceous finish.
FAQ
Q: How long should I marinate the chicken for this tikka masala
A: For this recipe, marinate the chicken for at least 30 minutes. For an even more tender and flavorful result, you can marinate it for up to 8 hours or overnight in the refrigerator.
Q: Can I make this chicken tikka masala less spicy
A: Yes, you can easily control the heat. Simply reduce the amount of chili powder in the sauce, or for a milder version, substitute the chili powder with sweet paprika.
Q: How can I make the sauce even richer
A: To enhance the richness of the sauce, stir in one tablespoon of tomato paste when you add the blended tomato sauce to the skillet. The butter and heavy cream also contribute to the rich, creamy finish.
Q: What should I serve with chicken tikka masala
A: This chicken tikka masala is delicious served hot with traditional sides like fluffy basmati rice or warm naan bread to soak up the creamy sauce.
