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Chicken Tikka Masala Bowls

A flavorful, cozy, and indulgent dish balancing tender marinated chicken in a creamy tomato sauce with fluffy rice and fresh toppings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings
Calories 400 kcal

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs
  • 1 cup plain yogurt Greek or regular
  • 2 tbsp lemon juice
  • 4 garlic cloves minced
  • 1 tbsp grated ginger
  • 2 tsp garam masala
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne adjust for spice
  • 1 large onion diced
  • 1 can 14 oz crushed tomatoes
  • 1/2 cup heavy cream
  • 2 tbsp butter or oil
  • Cooked basmati rice for serving
  • Fresh cilantro chopped (optional)

Instructions
 

  • Marinate the Chicken: In a large bowl, mix the yogurt, lemon juice, garlic, ginger, garam masala, smoked paprika, cumin, turmeric, and cayenne. Add the chicken thighs and coat them thoroughly. Cover and refrigerate for at least 30 minutes (or up to 8 hours for extra flavor).
  • Cook the Chicken: Heat a tablespoon of oil in your skillet over medium-high. Shake excess marinade off the chicken and cook for 5-6 minutes per side until lightly charred. Remove and set aside.
  • Make the Sauce: In the same skillet, melt the butter. Add the onion and cook until golden (about 5 minutes). Stir in any remaining marinade and the crushed tomatoes. Simmer for 10 minutes, scraping up any browned bits from the pan.
  • Finish the Dish: Slice the chicken into bite-sized pieces and add it to the sauce. Pour in the heavy cream and simmer gently for 8-10 minutes. Taste and add salt as needed.