Chicken Tikka Masala
Chicken Tikka Masala is a beloved dish that captivates with its tender marinated chicken enveloped in a rich, creamy sauce. This recipe transforms your kitchen into an aromatic haven, perfect for cozy dinners or lively gatherings. Each bite offers a delightful burst of spices, making it an unforgettable culinary experience. Serve it with fluffy basmati rice or warm naan to elevate your meal and impress your guests.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Skillet
- Cuisine: Indian
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup plain yogurt
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tsp cumin
- 1 tsp turmeric
- 1 can (14 oz) crushed tomatoes
- 1 cup coconut milk or heavy cream
- Salt & pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Marinate the chicken by combining yogurt, garlic, ginger, cumin, and turmeric in a bowl. Coat the chicken and refrigerate for at least 1 hour or overnight.
- In a skillet over medium heat, cook the marinated chicken in batches until golden brown (approximately 5 minutes per side). Set aside.
- Sauté diced onions in the same skillet until translucent (about 4-5 minutes). Add more garlic and ginger before mixing in the crushed tomatoes.
- Stir in coconut milk or cream and simmer on low heat for about 10 minutes until thickened.
- Return the chicken to the sauce and simmer for an additional 10 minutes. Garnish with cilantro before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: - For a lighter version, substitute yogurt with coconut milk. - Add bell peppers or peas for extra color and flavor. - Store leftovers in an airtight container for up to four days; reheat gently on low heat.