Description

This Chicken Tikka Masala features tender chicken thighs in a creamy, spiced sauce, making it a quick and delightful dinner. Perfect for anyone craving a homemade meal packed with flavor.

Ingredients

Scale

28 oz boneless chicken thighs skinless, cut into bite-sized pieces
1 cup plain yogurt
1 1/2 tablespoons garlic minced
1 tablespoon ginger fresh, crushed or minced
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon kashmiri chili or 1/2 teaspoon ground red chili powder
1 teaspoon salt
2 tablespoons vegetable oil or canola oil
2 tablespoons butter
2 small onions or 1 large onion, finely diced
1 1/2 tablespoons garlic finely grated
1 tablespoon ginger finely grated
1 1/2 teaspoons garam masala
1 1/2 teaspoons ground cumin
1 teaspoon turmeric powder
1 teaspoon ground coriander
14 ounces tomato puree tomato sauce/passata
1 teaspoon kashmiri chili optional for colour and flavour
1 teaspoon red chili powder adjust to your taste preference
1 teaspoon salt
1 1/4 cups heavy or thickened cream, use evaporated milk for lower calories
1 teaspoon brown sugar
1/4 cup water if needed
4 tablespoons cilantro fresh coriander to garnish

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Instructions

Combine chicken with all marinade ingredients; marinate for 10 minutes to an hour (or overnight if time allows).
Heat oil in a large skillet over medium-high heat. Add chicken pieces in batches and fry until browned, about 3 minutes on each side. Set aside to keep warm.
Melt butter in the same pan. Fry onions until soft, about 3 minutes, scraping up any browned bits from the bottom.
Add garlic and ginger; sauté for 1 minute until fragrant. Stir in garam masala, cumin, turmeric, and coriander, frying for 20 seconds until fragrant.
Pour in the tomato puree, chili powders, and salt. Simmer for about 10-15 minutes, stirring occasionally until the sauce thickens and darkens in color.
Stir the cream and sugar into the sauce. Add the chicken and cook for an additional 8-10 minutes until the chicken is cooked through and the sauce is thick. Adjust with water if needed.
Garnish with fresh cilantro and serve with garlic butter rice and homemade Naan bread.

Notes

For a spicier kick, increase the amount of chili powder to taste.
Using evaporated milk in place of cream will reduce calories without sacrificing flavor.
Allowing the chicken to marinate longer enhances the flavor and tenderness.

Nutrition

Serving Size: 1 Serving
Calories: 480
Sugar: 6g
Sodium: 800mg
Fat: 30g
Saturated Fat: 17g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 34g
Cholesterol: 130mg