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Creamy Chicken Tikka Masala Recipe

A rich, creamy chicken tikka masala with tender marinated chicken and a spiced tomato-cream sauce.
Prep Time1 hour 15 minutes
Cook Time20 minutes
Total Time1 hour 35 minutes
Servings: 6 servings

Ingredients

  • 1 1/2 lb boneless skinless chicken thighs cut into bite-size pieces
  • 1/2 cup plain yogurt
  • 1 tbsp minced garlic
  • 2 tsp minced ginger
  • 2 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 large onion finely diced
  • 2 tbsp minced garlic (for sauce)
  • 1 tbsp minced ginger (for sauce)
  • 2 tsp garam masala (for sauce)
  • 2 tsp cumin (for sauce)
  • 1 tsp turmeric (for sauce)
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1 tsp salt (for sauce)
  • 1/4 tsp cayenne pepper more or less to taste
  • 14 oz tomato puree
  • 3/4 cup water
  • 1 cup heavy cream
  • 2 tbsp cilantro freshly chopped

Instructions

  • In a large bowl combine the 1/2 cup plain yogurt, 1 tbsp minced garlic, 2 tsp minced ginger, 2 tsp garam masala, 1 tsp turmeric, 1 tsp cumin, 1 tsp chili powder and 1 tsp salt to make a marinade.
  • Add the 1 1/2 lb chicken thighs (cut into bite-size pieces) to the marinade and stir to coat. Cover and refrigerate for at least 1 hour and up to 24 hours.
  • Preheat the oven to 500°F and line a 9x13-inch baking pan with foil. If using wooden skewers, soak them in water; otherwise use metal skewers.
  • Thread the marinated chicken pieces onto skewers, resting each skewer on the edges of the prepared pan so the chicken is elevated. Bake for 15 minutes, or until cooked through and slightly browned.
  • While the chicken cooks, heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add the finely diced large onion and sauté 3–5 minutes until translucent.
  • Add 2 tbsp minced garlic, 1 tbsp minced ginger, 2 tsp garam masala, 2 tsp cumin, 1 tsp turmeric, 1 tsp ground coriander, 1 tsp paprika, 1 tsp salt, and 1/4 tsp cayenne to the skillet and cook 30–45 seconds until fragrant.
  • Pour in the 14 oz tomato puree and 3/4 cup water, bring the sauce to a simmer, and cook about 3 minutes.
  • Stir in 1 cup heavy cream until combined, then add the cooked chicken (remove from skewers if used) to the sauce and heat through for a few minutes.
  • Garnish with 2 tbsp freshly chopped cilantro and serve with rice or naan.

Equipment

  • Large Bowl
  • 9x13 inch baking pan
  • Aluminum Foil
  • skewers (metal or soaked wooden)
  • Large skillet or sauté pan
  • Measuring Spoons
  • Measuring Cups

Notes

  • You can cook the chicken on a hot grill instead of the oven.
  • Store leftovers in the fridge for up to 3 days.