Chicken Tikka Masala
A flavorful and creamy dish featuring marinated chicken in a spiced tomato sauce, perfect for serving with rice or naan.
Equipment
- Food Processor
- Large Pot
- Large Skillet
- Mixing Bowls
Ingredients
- 2 lbs boneless skinless chicken breasts
- ¼ cup masala paste
- ½ cup plain yogurt
- 1–2 Tbsp. oil
- 2 cups tomato puree
- 1 cup heavy cream (or coconut milk)
- 1–2 tsp. kosher salt
- 2 cups rice
- ¼ cup cilantro for garnish
- 5 cloves garlic
- 2 inch fresh ginger
- 3 Tbsp. garam masala
- 1 Tbsp. chili powder
- 1 Tbsp. turmeric
- 1 Tbsp. cumin
- ½ tsp. ground cloves
- 2 tsp. kosher salt
- ½ tsp. cayenne pepper
Instructions
- Make the masala paste by pulsing onions, garlic, ginger, garam masala, chili powder, turmeric, cumin, ground cloves, salt, cayenne pepper, and lemon juice in a food processor until smooth. Reserve ¼ cup for later use.
- Cut the chicken into bite-sized pieces and marinate it in the reserved masala paste and yogurt for at least 30 minutes in the refrigerator.
- Cook rice according to package instructions while the chicken marinates.
- In a large skillet, heat oil over medium-high heat. Add marinated chicken and cook for about 5 minutes until browned.
- Add the remaining masala paste to the skillet and stir-fry for a few minutes until fragrant.
- Pour in tomato puree and bring to a simmer, then cover and cook for 10-15 minutes.
- Stir in heavy cream or coconut milk and adjust salt to taste. Let it simmer for another 5 minutes.
- Serve the Chicken Tikka Masala over rice, garnished with chopped cilantro.
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Notes
This dish can be stored in an airtight container in the refrigerator for up to 4 days. Reheat thoroughly before serving.