Description
This easy Chicken Tikka Masala recipe is made with 10 simple ingredients with a rich creamy tomato sauce and tender flavorful chicken. The combination of spices in the yogurt marinade and the creaminess of the sauce creates an amazing depth of flavor in this popular balanced dish. Serve with rice or naan bread to soak up every bit of the amazing hard to resist tikka masala sauce.
Ingredients
2 pounds boneless skinless chicken thighs (about 10–12 thighs)
4 teaspoons curry powder, divided
3 teaspoons salt, divided
1/2 cup full-fat thick Greek-style yogurt
1 tablespoon vegetable oil
4 tablespoons unsalted butter, divided
4 cloves garlic, peeled and grated
2 tablespoons freshly grated ginger
2 (14-ounce) cans crushed tomatoes
1/2 cup heavy cream
Optional: chopped cilantro for garnish
Instructions
- Cut the chicken thighs into bite-sized pieces. In a large mixing bowl, combine the chicken pieces with 2 teaspoons of curry powder, 1 teaspoon of salt, and the Greek yogurt. Mix well and let it marinate for a minimum of 30 minutes in the refrigerator.
- Preheat your oven to 350°F (175°C).
- In a large, oven-safe pot or Dutch oven, heat the vegetable oil over medium heat. Working in batches, cook the marinated chicken pieces in a single layer until deeply browned on all sides, about 5-7 minutes.
- Return all of the browned chicken to the pot and add 2 tablespoons of butter, the grated garlic, and the grated ginger. Sauté for 1-2 minutes until fragrant.
- Add the crushed tomatoes as well as the remaining 2 teaspoons of salt and 2 teaspoons of curry powder, then bring the mixture to a simmer.
- Cover the pot with a lid and transfer it to the preheated oven. Let it simmer in the oven for about 15 minutes, allowing the chicken to cook through and absorb the flavors. Now remove the lid and let the dish cook uncovered for an additional 10 minutes to thicken and caramelize the sauce.
- Remove the pot from the oven, and stir in the heavy cream and the remaining 2 tablespoons of butter. Taste and add more salt if desired.
- Garnish the Chicken Tikka Masala with chopped cilantro. Serve the dish over basmati rice or with warm naan on the side.
Notes
Storage and reheating instructions:
Store leftover chicken tikka masala using an airtight container in the fridge for 3 days.
Reheat on the stove in a saucepan over a medium heat until heated through, adding some water or broth to the sauce if it has thickened in the fridge. Or using a microwave-safe dish, microwave with 30 second intervals stirring in between unit heated through.
- Prep Time: 35 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Oven Baked
- Cuisine: Indian
