Chicken Tikka Masala
Tender chicken marinated in yogurt and spices, then simmered in a creamy tomato sauce. Restaurant-quality at home with straightforward technique.
- Total time
- 45 min
- Servings
- 4
- Calories
- 542
- Protein
- 42g
Ingredients
- 1.5 lb boneless, skinless chicken breasts
- ½ cup plain yogurt
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons fresh lemon juice
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- ½ teaspoon ground turmeric
- 14.5 oz canned crushed tomatoes
- ½ cup heavy cream
- 1 tablespoon honey
- ¼ cup fresh cilantro, chopped
- 2 cups basmati rice, cooked
Instructions
- 1
Place each chicken breast on a cutting board and slice horizontally through the thickest part, cutting parallel to the board to create two thinner pieces from each breast.
- 2
Cut the chicken pieces into 1.5-inch cubes by first slicing lengthwise into strips, then crosswise into chunks about the size of dice.
- 3
Mince the garlic (3 cloves for marinade) until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.
- 4
Peel the fresh ginger with a spoon to remove the papery skin, then mince it until the pieces are the same size as the garlic pieces.
- 5
Combine 0.5 cup yogurt, 2 teaspoons garam masala, 1 teaspoon cumin, the minced garlic, minced ginger, and 2 tablespoons lemon juice in a large bowl.
- 6
Add the chicken cubes to the yogurt mixture and stir until every piece is coated on all sides with the marinade.
- 7
Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes so the flavors soak into the chicken.
- 8
Dice the onion by slicing it lengthwise from root to tip into thin strips, then rotate and slice crosswise to create 1/4-inch cubes.
- 9
Mince the 2 garlic cloves for the sauce until the pieces are smaller than a grain of rice.
- 10
Heat 2 tablespoons vegetable oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 11
Add the marinated chicken pieces to the hot skillet in a single layer, letting them touch the bottom without overlapping, and cook without stirring for 2 minutes.
- 12
Stir the chicken and cook for another 2 minutes until the surface is light golden and no longer raw-looking, about the color of toast.
- 13
Transfer the cooked chicken to a clean plate using a slotted spoon, leaving as much liquid as possible in the skillet.
- 14
Add the diced onion to the skillet and stir once every 30 seconds for 5 minutes until the onion becomes soft and translucent (see-through).
- 15
Add the minced garlic, 1 teaspoon cumin, 1 teaspoon garam masala, and 0.5 teaspoon turmeric to the onions and stir constantly for 30 seconds until the spices smell strongly fragrant.
- 16
Pour in the 14.5 oz can of crushed tomatoes and use a wooden spoon to scrape up any brown stuck-on bits from the bottom of the skillet.
- 17
Stir the sauce once every 30 seconds for 8 minutes until it thickens slightly and the raw tomato smell is replaced by a deeper, cooked tomato aroma.
- 18
Pour in the 0.5 cup heavy cream and 1 tablespoon honey, then stir until the sauce is smooth and uniform in color.
- 19
Return the cooked chicken to the skillet and stir gently until every piece is submerged in the sauce.
- 20
Reduce heat to medium-low and simmer without stirring for 3 minutes until the chicken is heated through and the sauce has a silky, creamy texture.
- 21
Spoon 2 cups of cooked basmati rice into the center of each serving bowl or plate.
- 22
Ladle the chicken tikka masala over the rice, ensuring each serving gets chicken pieces and sauce.
- 23
Scatter 1 tablespoon of fresh chopped cilantro over each bowl as a garnish.
Tools you’ll need
- cutting board
- chef's knife
- large bowl
- plastic wrap
- 12-inch skillet
- wooden spoon
- slotted spoon
- serving bowls or plates
- ladle
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