Chicken Tikka Masala

Chicken Tikka Masala is creamy and easy to make right at home in one pan with simple ingredients! Full of incredible flavours, it rivals any Indian restaurant! Aromatic golden chicken pieces in an incredible creamy curry sauce, this Chicken Tikka Masala recipe is one of the best you will try!

Prep: 15 mins

Cook: 30 mins

Total: 45 mins

Serves: 2

Ingredients

For the chicken marinade:

11.2 oz (800g) boneless and skinless chicken thighs cut into bite-sized pieces
0.4 cup plain yogurt
0.6 tablespoons minced garlic
0.4 tablespoon ginger
0.8 teaspoons garam masala
0.4 teaspoon turmeric
0.4 teaspoon ground cumin
0.4 teaspoon Kashmiri chili (or 1/2 teaspoon ground red chili powder)
0.4 teaspoon of salt

For the sauce:

0.8 tablespoons of vegetable/canola oil
0.8 tablespoons butter
0.8 small onions (or 1 large onion) finely diced
0.6 tablespoons garlic finely grated
0.4 tablespoon ginger finely grated
0.6 teaspoons garam masala
0.6 teaspoons ground cumin
0.4 teaspoon turmeric powder
0.4 teaspoon ground coriander
5.6 oz (400g) tomato puree (tomato sauce/Passata)
0.4 teaspoon Kashmiri chili (optional for colour and flavour)
0.4 teaspoon ground red chili powder (adjust to your taste preference)
0.4 teaspoon salt
0.5 cups of heavy or thickened cream (use evaporated milk for lower calories)
0.4 teaspoon brown sugar
0.1 cup water if needed
1.6 tablespoons Fresh cilantro or coriander to garnish

Instructions

- In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
- Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
- Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.
- Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
- Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
- Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.

Garnish with cilantro (coriander) and serve with hot garlic butter rice and fresh homemade Naan bread!

Nutrition

Go here and you will see a chart to where you can change for number of people. If you change the number to serve, it changes the recipe above.

The recipe for the garlic butter rice.

GARLIC BUTTER RICE

Garlic Butter Rice has so much flavor, it makes the perfect side to go with anything! All cooked in one pot, forget about plain rice!

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Course: Side Dish

Cuisine: American

Keyword: rice recipe

Servings: serves

Calories: 369kcal

Ingredients

4 tablespoons (2oz. | 60g) butter, divided
5 cloves garlic, minced
1 1/2 cups uncooked white rice, long gran, Basmati or Jasmine
2 1/2 cups chicken broth, or vegetable stock
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon fresh cracked black pepper
2 tablespoons fresh chopped parsley, plus extra to garnish

Instructions

Melt 2 tablespoons butter in a medium-sized pot over medium heat. Add garlic and stir until fragrant, about 1 minute.
Stir in rice to coat with the garlic butter.
Add broth, dried parsley, salt and pepper. Stir well and bring to a boil.
Cover with lid and reduce heat to low so the liquid is simmering very gently. Cook until all liquid has been absorbed, about 15 minutes.
Uncover and stir through fresh parsley.
Remove from heat, cover with lid and let stand 5-10 minutes, until soft.
Fluff rice with a fork. Stir through remaining butter and season with a little extra salt, pepper and dried parsley.
Garnish with some fresh chopped parsley.

Nutrition