Cooking Lucid
Chicken Tikka Masala
Tender yogurt-marinated chicken in a rich, creamy tomato sauce fragrant with garam masala. Britain's favorite curry and a weeknight staple in Indian homes worldwide.
Prep 30 min
Cook 35 min
Total 1h 5m
Serves 6
Ingredients
Step 1 — Marinate the chicken
- 2 lbs boneless chicken thighs (cut into 1½-inch pieces)
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 4 garlic cloves (minced)
- 1 tbsp grated ginger
- 1 tsp salt
Step 2 — Make the masala sauce
- 3 tbsp ghee or butter
- 1 large onion (finely diced)
- 1 tbsp grated ginger
- 4 garlic cloves (minced)
- 1 (14 oz) can crushed tomatoes
- 1 tbsp tomato paste
- 1 cup heavy cream
- 2 tsp garam masala
- 1 tsp paprika
- 1 tsp sugar
- 1 tsp salt
- Fresh cilantro (chopped)
Step 3 — Serve
- Basmati rice
- Naan or roti
- Lime wedges
Instructions
- 1
Marinate the chicken
Combine chicken with yogurt, lemon juice, garam masala, turmeric, cumin, garlic, ginger, and salt. Cover and refrigerate at least 1 hour (up to overnight).
- 2
Cook the chicken and sauce
Heat 1 tbsp ghee in a large skillet over high heat. Sear marinated chicken in batches until charred at edges and cooked through, about 4 minutes per side. Set aside. In the same pan, add remaining ghee and sauté onion 8 minutes until golden. Add ginger and garlic, cook 1 minute. Stir in tomatoes, tomato paste, garam masala, paprika, sugar, and salt. Simmer 10 minutes until thickened. Stir in cream and return chicken to the pan. Simmer 5 minutes until saucy.
- 3
Serve
Garnish with cilantro and serve hot with basmati rice, naan, and lime wedges.
Nutrition per serving: 480 cal · 38g protein · 14g carbs · 30g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
