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35-Minute Chicken Tikka Masala – vegetarian recipe
Stav Kogan

35-Minute Chicken Tikka Masala

Tender, yogurt-marinated chicken simmered in a luscious, spiced tomato cream sauce that's unbelievably easy to make. Forget takeout; this is your new go-to weeknight comfort food.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 serving
Calories: 450
Ingredients Method Nutrition

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 / 0.3 fl oz) garam masala
  • 1 can (14.5 oz / 411 g) crushed tomatoes
  • ½ cup (120 ml / 4.1 fl oz) heavy cream
  • 2 tbsp (28 g / 0.99 oz) butter
  • Salt to taste
  • 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.

Method
 

  1. In a large bowl, combine the chicken pieces, yogurt, 2 tbsp (30 ml) garam masala, 1 tsp ginger, and 1 tsp garlic.
  2. Mix until the chicken is thoroughly coated.
  3. Cover and marinate in the refrigerator for at least 30 minutes.
  4. While the chicken marinates, prepare the sauce.
  5. Add the chopped onion, 2 tsp (10 ml) ginger, 2 tsp (10 ml) garlic, crushed tomatoes, ground coriander, cumin, chili powder, and ½ tbsp garam masala to a blender.
  6. Blend until the mixture is completely smooth.
  7. Heat the coconut oil in a large skillet or pan over medium-high heat.
  8. Add the marinated chicken, shaking off any excess marinade.
  9. Cook for 5-7 minutes, turning occasionally, until browned on all sides and cooked through.
  10. Pour the blended tomato sauce over the chicken in the skillet.
  11. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld together.
  12. 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.
  13. Season with salt to your liking.
  14. Serve hot with basmati rice or naan bread.
  15. Garnish with a handful of fresh, chopped cilantro before serving to add a bright, herbaceous finish.

Nutrition

Calories: 450kcalCarbohydrates: 10gProtein: 42gFat: 28g

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