Description
A creamy, spiced, and deeply flavorful chicken tikka masala that tastes like it simmered for hours but comes together in just 30 minutes. This easy weeknight dinner uses pantry-friendly ingredients and is customizable for any spice preference.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized chunks
- ½ cup full-fat Greek yogurt
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 tablespoon lemon juice
- 2 tablespoons butter or ghee
- 1 large onion, finely diced
- 2 tablespoons tomato paste
- 14 oz canned crushed tomatoes
- ½ cup heavy cream
- 1 teaspoon salt (plus more to taste)
- Black pepper to taste
- ¼ cup fresh cilantro, chopped
- 2 cups uncooked basmati rice
- 3 cups water or broth for rice
Instructions
- In a large bowl, mix Greek yogurt, garam masala, cumin, garlic, ginger, lemon juice, and a pinch of salt. Add chicken chunks and toss to coat. Let marinate for at least 10 minutes (or up to an hour in the fridge).
- Rinse basmati rice under cold water until clear. Combine 2 cups rice with 3 cups water in a pot. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- Heat butter or ghee in a large skillet over medium heat. Add diced onion and cook for 5-6 minutes until soft and translucent. Add tomato paste and cook for 1 minute, stirring constantly.
- Reduce heat to low. Add 1 teaspoon garam masala, 1 teaspoon chili powder, and ½ teaspoon turmeric. Stir for 30-60 seconds until fragrant, being careful not to burn the spices.
- Pour in crushed tomatoes, salt, and pepper. Bring to a gentle simmer and cook for 8-10 minutes, stirring occasionally, until the sauce thickens and darkens.
- Add the marinated chicken to the sauce. Stir to coat, cover, and cook on medium-low heat for 10-12 minutes, stirring occasionally, until chicken reaches an internal temperature of 165°F.
- Remove pan from heat. Stir in heavy cream and fresh cilantro. Taste and adjust salt or spice levels as needed.
- Serve the chicken tikka masala over fluffy basmati rice, garnished with extra cilantro and optional naan bread.
Notes
For best results, use fresh spices and full-fat dairy. If the sauce is too spicy, add more cream or a teaspoon of sugar. If too thin, simmer longer. Chicken thighs are more forgiving than breasts. This recipe freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 plate with rice an
- Calories: 450
- Sugar: 8
- Sodium: 600
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 40
- Fiber: 3
- Protein: 30
Keywords: chicken tikka masala, easy dinner, 30 minute meals, indian food, weeknight dinner, creamy curry, homemade takeout