Indian
Easy Chicken Tikka Masala
Rich, fragrant, and just spicy enough, with a sauce built from pantry spices and canned tomatoes. Rice or warm naan is the only side it needs.
- Prep15 min
- Cook30 min
- Total45 min
- Cost (est.)$3.90/serving
- Levelmedium
Servings
Ingredients
Produce
- 1 yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- ¼ cup fresh cilantro, chopped
Meat
- 1½ lb boneless skinless chicken thighs, cut into 1-inch pieces
Dairy and eggs
- ½ cup plain whole-milk yogurt
- ¾ cup heavy cream
Pantry
- 1½ cups long-grain white rice
- 1 can tomato sauce (15-oz can)
- 2 tbsp cooking oil
- 1 tsp salt
Spices
- 2 tbsp garam masala, divided
- 1 tsp ground turmeric
Estimated cost: about $15.60 for the whole recipe, from typical US grocery prices. Your store and region will differ.
Steps
- Stir the chicken with the yogurt, 1 tablespoon of garam masala, the turmeric, and half the salt. Marinate for 10 minutes while you chop.
- Start the rice according to the package directions, usually about 18 minutes.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook the chicken in batches for 3 to 4 minutes per side, until browned. It does not need to cook through. Move it to a plate.
- Add the remaining oil and onion and cook for 4 minutes. Stir in the garlic, ginger, and remaining garam masala for 1 minute.
- Pour in the tomato sauce and remaining salt, scraping up the browned bits. Simmer for 5 minutes.
- Stir in the cream and return the chicken to the pan. Simmer for 8 to 10 minutes, until the chicken is 165 degrees F inside and the sauce is thick.
- Top with cilantro and serve over rice.
Equipment
large skillet, saucepan for rice
Tips
- Swap the cream for full-fat coconut milk if you need to avoid dairy (use dairy-free yogurt, too).
- Add a pinch of cayenne for more heat.
Photo: appealdahal on WordPress Photo Directory via Openverse (CC0 1.0). All credits
