Discover an easy delicious Chicken Tikka Masala recipe Elevate your dinner with this savory dish perfect for any occasion Taste the tradition
Ingredients
Scale
2 lbs boneless chicken thighs (substitutes: chicken breasts, tofu, or paneer for vegetarian options)
1 cup plain yogurt (Greek yogurt or plant-based yogurt work well)
2 tablespoons ginger-garlic paste (freshly minced ginger and garlic are amazing too)
1 tablespoon garam masala
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon turmeric
1 teaspoon paprika (or cayenne pepper for heat)
2 medium onions, finely chopped
1 can (15 oz) crushed tomatoes (or fresh tomatoes, pureed)
1 cup heavy cream (coconut milk or cashew cream for vegan options)
2 tablespoons vegetable oil (or ghee for an authentic taste)
Salt to taste
Fresh cilantro for garnishing
Instructions
Begin by cutting the chicken thighs into bite-sized pieces. In a large bowl, combine the yogurt, ginger-garlic paste, garam masala, coriander, cumin, turmeric, paprika, and salt. Add the chicken pieces, ensuring they’re well coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or ideally overnight for maximum flavor.
Once marinated, heat the oil in a large skillet over medium-high heat. Add the chicken pieces, making sure not to overcrowd the pan. Sear until lightly browned on all sides, about 5-7 minutes. You may have to do this in batches. Remove the chicken and set aside.
In the same skillet, add the chopped onions and sauté until they turn golden brown, approximately 8-10 minutes. Add the crushed tomatoes and cook for another 5 minutes until fully incorporated.
Return the seared chicken to the sauce. Mix well and allow it to simmer for about 15 minutes. Add a splash of water if you prefer a thinner sauce.
At the final stage, reduce the heat and stir in the heavy cream. Let it cook for another 5 minutes, ensuring everything is warmed through. Taste and adjust the seasoning if needed.
Garnish with freshly chopped cilantro and serve it hot with basmati rice or naan.
