Description
A rich and creamy chicken tikka masala, perfect for a satisfying meal.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 1 tbsp grated fresh ginger
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp paprika
- 0.5 tsp turmeric
- 0.5 tsp cayenne pepper (optional)
- 1 tsp salt
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 1 (15 oz) can crushed tomatoes
- 1 cup heavy cream
- 0.25 cup chopped fresh cilantro, for garnish
Instructions
- In a bowl, combine yogurt, lemon juice, ginger, garlic, cumin, garam masala, paprika, turmeric, cayenne pepper (if using), and salt. Add chicken pieces and toss to coat. Marinate for at least 30 minutes, or preferably 2-4 hours in the refrigerator.
- Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add marinated chicken in batches, searing on all sides until browned. Remove chicken from skillet and set aside.
- Add chopped onion to the same skillet and cook until softened, about 5-7 minutes.
- Stir in crushed tomatoes and bring to a simmer. Cook for 5 minutes, stirring occasionally.
- Return the seared chicken to the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through.
- Stir in heavy cream and cook for another 5 minutes, until the sauce is heated through and slightly thickened. Do not boil.
- Garnish with fresh cilantro before serving.
Notes
- Serve with basmati rice or naan bread.
- Adjust cayenne pepper for desired spice level.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 10g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg
Keywords: chicken tikka masala, creamy curry, Indian food, chicken recipe, flavorful curry