Description
A rich, velvety Chicken Tikka Masala recipe that mimics the smoky flavor of a tandoor oven using simple stovetop techniques. This dish features tender, marinated chicken thighs in a creamy tomato sauce, offering an authentic taste without the takeout price tag.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1 cup full-fat Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh grated ginger
- 4 cloves garlic, minced
- 2 teaspoons garam masala (for marinade)
- 1 teaspoon turmeric
- ½ teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 3 tablespoons unsalted butter
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1 can (28oz) pureed or crushed tomatoes
- 2 tablespoons tomato paste
- ½ cup heavy cream
- 1 teaspoon garam masala (for sauce)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ cup water or chicken broth
- ¼ cup fresh cilantro, chopped
Instructions
- In a large bowl, whisk together Greek yogurt, lemon juice, grated ginger, minced garlic, 2 teaspoons garam masala, turmeric, cayenne, and salt. Add chicken thighs and toss to coat evenly. Cover and refrigerate for at least 30 minutes (ideally 2-4 hours).
- Heat a large skillet over medium-high heat with a tablespoon of oil. Remove chicken from marinade, letting excess drip off. Sear chicken in batches for 3-4 minutes per side until charred. Remove chicken and set aside.
- In the same skillet, reduce heat to medium and melt butter. Add diced onion and cook for 5-6 minutes until soft. Add minced garlic and cook for 1 minute until fragrant. Stir in tomato paste and cook for 1 minute.
- Pour in tomato sauce, smoked paprika, cumin, and 1 teaspoon garam masala. Stir to combine and bring to a gentle simmer. Cook for 10-15 minutes until thickened. Adjust consistency with water or broth if needed.
- Return seared chicken and any juices to the sauce. Spoon sauce over chicken. Cover and simmer on low for 5-10 minutes until chicken reaches an internal temperature of 165°F.
- Remove from heat and stir in heavy cream. Do not boil after adding cream. Let sit for a minute to meld flavors.
- Ladle into bowls, garnish with fresh cilantro, and serve immediately with basmati rice or naan bread.
Notes
For a smoother sauce, blend the onion-tomato mixture before adding the chicken. The dish freezes well for up to 3 months. If the sauce is too acidic, add a teaspoon of sugar. For a vegan version, swap chicken for chickpeas and dairy for coconut products.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl with rice or
- Calories: 450
- Sugar: 12
- Sodium: 600
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 25
- Fiber: 4
- Protein: 35
Keywords: chicken tikka masala, indian recipe, easy dinner, creamy tomato sauce, chicken thighs, homemade curry, weeknight dinner