Go Back
Print

Chicken Tikka Masala

Cook Time 45 minutes
Servings 6

Ingredients

Chicken

  • 24 oz Chicken thighs Cut into bite-sized pieces
  • 1 cup Plain yogurt
  • 1 1/2 tbsp Garlic Minced
  • 1 tbsp Ginger Fresh, finely grated
  • 2 tsp Garam masala powder
  • 1 tsp Cumin
  • 1/2 tsp Chili powder
  • 1 tsp Salt

Sauce

  • 2 tbsp Vegetable oil
  • 2 tbsp Butter
  • 1 Onion diced
  • 1 1/2 tbsp Garlic Minced
  • 1 tbsp Ginger Fresh, finely grated
  • 1 1/2 tsp Garam masala powder
  • 1 1/12 tsp Cumin
  • 1 tsp Turmeric powder
  • 1 tsp Ground corinader
  • 1 tsp Chili powder
  • 14 oz Tomato puree
  • 1/2 tsp Salt
  • 1 1/4 cups Heavy cream
  • 1 tsp Brown sugar
  • 1/4 cup Water If needed

Instructions

  • In a large bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for10 minutes to an hour.
  • Heat oil in a large skillet over medium-high heat. Whensizzling, add chicken pieces in batches , making surenot to crowd the pan. Between each batches, re-oilthe pan. Cook until browned, about 3 minutes on each side. Set aside and keep warm.
  • In the same pan, melt the butter. Cook the onions until soft.
  • Add garlic and ginger, and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric, chili powder, salt, and coriander. Cook for about 20seconds, while stirring occasionally.
  • Pour in the tomato puree. Let simmer on medium-low for about 5 minutes, stirring occasionally until sauce thickens and becomes a deep red-brown color.
  • Stir the cream and brown sugar through the sauce. Add the chicken back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. If needed, pour in water to thin out the sauce.
  • Let cool for a few minutes and enjoy! Top with cilantroand serve with brown rice and naan.

Notes

Total:
Minced garlic- 3 tbsp
Ginger- 2 tbsp
Garam masala- 3.5 tbsp
Turmeric- 2 tsp
Cumin- 2 tsp
Chili powder- 1.5 tsp
Salt- 1.5 tsp