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Chicken Tikka Masala

This Chicken Tikka Masala is bursting with vibrant spices and creamy tomato sauce for a comforting and exotic meal your family will love!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Indian
Keyword: Creamy, Easy, Meal Prep, Spicy
Servings: 4 servings

Ingredients

  • 1.5 lbs boneless skinless chicken breasts cut into 2-inch (5 cm) cubes
  • 1 teaspoon sea salt
  • 1 tablespoon curry powder
  • 1 teaspoon garam masala ground
  • 0.5 cup plain, whole milk yogurt
  • 2 tablespoons lemon juice
  • 2 tablespoons sunflower oil
  • 4 tablespoons unsalted butter
  • 1 cup red onion roughly chopped
  • 1 inch piece ginger peeled
  • 3 garlic cloves peeled
  • 1 tablespoon dry fenugreek leaves
  • 1 teaspoon curry powder for the sauce
  • 0.5 teaspoon garam masala for the sauce
  • 2 cups canned tomatoes chopped
  • 1 cup water
  • 0.5 cup heavy cream

Instructions

  • In a large mixing bowl, combine the chicken cubes with the sea salt, curry powder, garam masala, yogurt, and lemon juice. Ensure each piece is well-coated. Cover and marinate in the refrigerator for at least 30 minutes or up to a few hours.
  • Heat sunflower oil in a skillet or Dutch oven over medium heat. Add chopped red onion and sauté until translucent and slightly browned, about 5-7 minutes. Add minced ginger and garlic, stirring for another minute until fragrant.
  • Add marinated chicken and leftover marinade to the skillet. Cook for 8-10 minutes, stirring occasionally, until chicken is browned and cooked through.
  • Stir in dry fenugreek leaves, curry powder, and garam masala. Add chopped canned tomatoes and water, mix well. Bring to a simmer and cook for about 15 minutes to meld flavors.
  • Reduce heat and stir in heavy cream. Simmer for another 5 minutes until sauce is creamy and rich.
  • Serve hot, garnished with fresh cilantro if desired. Pair with basmati rice or warm naan for a complete meal.

Equipment

  • Mixing Bowls
  • Skillet or Dutch Oven
  • Measuring Cups and Spoons
  • Blender or food processor

Notes

  • Marinate chicken for longer to enhance flavor penetration.
  • Substitute chicken thighs for juicier meat.
  • Use coconut cream for a dairy-free alternative.
  • Store leftovers in airtight container in fridge up to 4 days or freeze up to 3 months.
  • Reheat gently and add splash of water or cream if sauce thickens too much.