Description
This Creamy Chicken Tikka Masala features tender marinated chicken simmered in a rich, velvety tomato cream sauce infused with warm spices. It is a comforting Indian-inspired dish perfect for both weeknight dinners and special occasions.
Ingredients
1 ½ pounds boneless skinless chicken breasts, cut into bite-sized pieces
1 cup plain Greek yogurt
2 tablespoons lemon juice
3 teaspoons garam masala
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground turmeric
1 teaspoon chili powder
1 teaspoon salt
2 tablespoons vegetable oil
1 small onion, finely diced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons tomato paste
1 (15 ounce) can tomato sauce
1 cup heavy cream
1 teaspoon sugar
Fresh cilantro, chopped for garnish
Cooked basmati rice for serving
Instructions
- In a large bowl, combine the Greek yogurt, lemon juice, garam masala, cumin, paprika, turmeric, chili powder, and salt. Add the chicken pieces and toss to coat evenly. Cover and marinate for at least 30 minutes, or up to 8 hours in the refrigerator.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 6 to 8 minutes until browned and cooked through. Remove the chicken and set aside.
- In the same skillet, add the diced onion and cook for 4 to 5 minutes until softened and lightly golden. Stir in the garlic and ginger and cook for 1 minute until fragrant.
- Add the tomato paste and cook for 1 to 2 minutes, stirring constantly. Pour in the tomato sauce, stir to combine, and bring to a gentle simmer. Cook for 5 minutes.
- Reduce the heat to low and stir in the heavy cream and sugar. Simmer for 5 minutes until the sauce thickens and becomes smooth.
- Return the cooked chicken to the skillet and stir to coat in the sauce. Simmer for 5 to 7 minutes until heated through and well combined.
- Garnish with fresh cilantro and serve warm over cooked basmati rice.
Notes
Boneless chicken thighs can be used instead of breasts for extra tenderness.
For a lighter version, substitute part of the heavy cream with coconut milk.
Add cayenne pepper or fresh chili for extra heat.
For a dairy-free option, use coconut yogurt and full-fat coconut milk.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 820 mg
- Fat: 32 g
- Saturated Fat: 16 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 165 mg
