Chicken Tikka Masala Dinner (Printer-Friendly)
Tender chicken in creamy, spiced tomato sauce—perfect for cozy dinners with rice and naan.
# What You’ll Need:
→ For the chicken marinade
01 -
2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
02 -
1 cup plain full-fat yogurt
03 -
3 tablespoons fresh ginger, grated
04 -
3 tablespoons fresh garlic, grated
05 -
2 tablespoons garam masala
06 -
2 teaspoons ground turmeric
07 -
2 teaspoons ground cumin
08 -
2 teaspoons Kashmiri chili powder or paprika
09 -
2 teaspoons kosher salt
→ For the sauce
10 -
2 tablespoons vegetable oil
11 -
4 tablespoons unsalted butter
12 -
2 large yellow onions, finely diced
13 -
2 tablespoons fresh ginger, grated
14 -
2 tablespoons fresh garlic, grated
15 -
1 tablespoon ground garam masala
16 -
1 tablespoon ground cumin
17 -
2 teaspoons ground turmeric
18 -
2 teaspoons ground coriander
19 -
2 teaspoons Kashmiri chili powder or paprika
20 -
1 (28-ounce) can tomato puree
21 -
2 teaspoons kosher salt
→ To finish
22 -
1 cup heavy cream
23 -
0.5 cup evaporated milk
24 -
3 tablespoons fresh cilantro, finely chopped (for garnish)
# Steps to Make This:
01 -
Place the chicken, yogurt, ginger, garlic, garam masala, turmeric, cumin, chili powder, and salt in a large mixing bowl. Mix thoroughly until all pieces are coated, cover, and marinate for at least 10 minutes or refrigerate overnight for deeper flavor.
02 -
Heat the vegetable oil in a large heavy skillet over medium-high heat. Working in batches to avoid crowding, add the marinated chicken and sear for 3 minutes per side until lightly browned. Transfer the chicken to a plate and cover to keep warm; reserve any juices.
03 -
In the same skillet, melt the unsalted butter over medium heat. Add the diced onions and sauté until deeply caramelized, about 8 minutes. Stir in the garlic, ginger, garam masala, cumin, turmeric, coriander, and chili powder. Cook, stirring, for 30 seconds until fragrant.
04 -
Pour in the tomato puree and salt. Stir well, scraping up any browned bits from the pan. Reduce heat and simmer, stirring occasionally, for 15 minutes until thickened and the flavors concentrate.
05 -
Add the heavy cream and evaporated milk to the skillet, stirring until the sauce is smooth. Return the seared chicken and accumulated juices to the pan, tossing to coat every piece in sauce. Cover and simmer gently for 10 minutes until the chicken is cooked through and the sauce reaches desired consistency.
06 -
Adjust seasoning with salt, if needed. Top with fresh cilantro before serving hot with steamed basmati rice, naan, or flatbread.
# Additional Notes:
01 -
For best results, marinate the chicken overnight to maximize tenderness and flavor infusion.
02 -
Kashmiri chili powder provides vibrant color without excessive heat; paprika may be used as a substitute.