Chicken Tikka Masala
This creamy, aromatic curry combines tender chunks of marinated chicken with a rich, tomato-based sauce that's infused with warm Indian spices.
Ingredients
- 2 lbs boneless chicken thighs cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons turmeric powder
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 1 tablespoon ginger paste
- 4 cloves garlic minced
- 2 tablespoons vegetable oil
- 1 large onion finely diced
- 2 tablespoons butter
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 2 14 oz cans tomato sauce
- 2 cups heavy cream
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Mix all marinade ingredients in a large bowl. Add chicken and coat well. Cover and refrigerate for at least 4 hours or overnight for best results.
- Preheat your oven to 425°F (220°C). Place marinated chicken pieces on a lined baking sheet and bake for 15-20 minutes until slightly charred.
- Meanwhile, heat oil in a large pot over medium heat. Add onion and cook until soft and translucent (about 5 minutes).
- Add butter and all spices, cooking for another minute until fragrant.
- Pour in tomato sauce and bring to a simmer. Cook for 15-20 minutes, stirring occasionally.
- Add cream and cooked chicken pieces. Simmer for 10-15 minutes until the sauce thickens.
- Taste and adjust seasoning with salt as needed.
- Garnish with fresh cilantro and serve hot with naan bread or rice.