Description

Chicken Tikka Masala – a rich, creamy Indian curry made with tender chicken simmered in a spiced tomato sauce. Perfect for pairing with rice or naan, this easy homemade recipe brings restaurant-quality flavors to your kitchen.

Ingredients

Scale

For the Chicken Tikka Masala:

2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces

¼ cup homemade masala paste (see below)

½ cup plain yogurt

1–2 tablespoons oil

2 cups tomato puree

1 cup heavy cream (or one 14-ounce can regular coconut milk)

1–2 teaspoons kosher salt

2 cups cooked rice

¼ cup fresh cilantro, chopped

For the Masala Paste:

2 onions (about 3 cups when chopped)

5 cloves garlic

2-inch piece of fresh ginger

3 tablespoons garam masala

1 tablespoon each chili powder, turmeric, and cumin

½ teaspoon ground cloves

2 teaspoons kosher salt

½ teaspoon cayenne pepper (adjust to taste)

Small handful of cilantro stems

Juice of one lemon

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Instructions

Prepare the Masala Paste:
In a food processor, blend onions, garlic, ginger, spices, salt, cilantro stems, and lemon juice until smooth. Reserve ¼ cup of the paste for this recipe and freeze the remaining portion for later use.
Marinate the Chicken:
Toss the chicken pieces with 1–2 tablespoons of masala paste and yogurt. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
Cook the Rice:
Prepare the rice according to package instructions so it’s ready when the curry is done.
Cook the Chicken:
Warm oil in a large, deep skillet over medium-high heat. Add the marinated chicken in batches, searing until golden brown on the outside. Remove and set aside. (Chicken will finish cooking in the sauce.)
Make the Sauce:
In the same skillet, cook 2–3 tablespoons of masala paste for a few minutes to release its aroma. Stir in tomato puree and return the browned chicken to the pan. Simmer for 10–15 minutes, allowing the chicken to cook through completely.
Finish the Dish:
Stir in heavy cream or coconut milk, adjust salt to taste, and let the sauce thicken slightly.
Serve:
Spoon the Chicken Tikka Masala over a bed of hot rice and garnish with fresh cilantro.

Notes

For deeper flavor, marinate the chicken overnight.

Make a big batch of masala paste and freeze for future meals.

Use coconut milk and dairy-free yogurt for a dairy-free option.

Prep Time: 20 minutes
Cook Time: 30 minutes

Nutrition

Serving Size: 1 portion
Calories: ~420
Sugar: 6g
Carbohydrates: 30g
Protein: 34g