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chicken tikka masala
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Easy Chicken Tikka Masala

One of my favorite meals coming directly to you today, Chicken Tikka Masala is creamy, packed with flavor and will easily become a staple.
Prep Time15 minutes
Cook Time45 minutes
Marinading Time8 hours
Course: Main Course
Cuisine: Indian
Keyword: chicken tikka masala, tikka masala
Servings: 4 people

Ingredients

For the chicken marinade

  • 2.5 lbs boneless, skinless chicken thighs cut into chunks
  • 1 cup full fat yogurt
  • 5 garlic cloves minced
  • 1.5 tbs grated fresh ginger
  • 1.5 teaspoon garam masala
  • 1 teaspoon kashmiri chili powder
  • 1 teaspoon cumin
  • 1 tsp coriander
  • 1 teaspoon turmeric
  • ½ lemon, juiced

For the masala:

  • 2 tbs butter
  • 1 onion finely chopped
  • 5 garlic cloves minced
  • 1.5 tbs grated fresh ginger
  • 1.5 teaspoon cumin
  • 1.5 teaspoon garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon coriander
  • 1 teaspoon kosher salt
  • 1 tsp chili powder
  • 1 teaspoon kashmiri chili powder
  • 15 oz tomato puree
  • 1 ¼ cup heavy cream
  • 1 teaspoon brown sugar

Instructions

  • Marinade the chicken with all of the marinade ingredients overnight (but 20 minutes will do in a pinch!).
  • Add neutral oil to a skillet with high sides and brown the chicken in batches. Set aside.
  • Add the butter to the same skillet you browned the chicken in along with the onions. Fry until softened (about 5-8 minutes). Add the garlic and ginger and cook until fragrant (about 30 seconds). Add the garam masala, cumin, turmeric, and coriander and let bloom about 30 seconds.
  • Add the tomato puree, salt, chili powder, and kashmiri chili powder and stir. Cook on low for about 10-15 minutes or until the masala thickens and becomes deep red. Make sure to stir occasionally or this can easily burn!
  • Pour in the heavy cream and stir continuously until it's fully incorporated. Add the brown sugar and stir. (IF you want a smooth curry, you can opt to out this mixture into a blender to blender and then strain back into the pot. I don't do this, but you can!)
  • Add the chicken and their juices back into the curry and stir. Bring to a boil then lower to a simmer, cover, and let cook for 30 minutes. Make sure to stir occasionally to avoid burning. Add a touch of water if the curry gets too thick.
  • Add chopped cilantro and serve with fresh naan and rice.