Chicken Tikka Masala
Indulge in the rich and creamy flavors of this Chicken Tikka Masala, a dish that brings warmth and spice to any dinner table! Tender marinated chicken is simmered to perfection in a luscious tomato sauce infused with aromatic spices like garam masala and smoky cumin. Perfect for a cozy night in, this recipe is a delightful way to impress your taste buds and warm your heart!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- Cilantro, to garnishoptional
- 3 cloves garlic, finely chopped
- 2 cloves garlic, thinly sliced
- 1-inch knob fresh ginger, finely grated
- 1-inch knob ginger, thinly sliced
- 1/2 large yellow onion, thinly sliced
🥩Meat & Seafood(1)
- 500g boneless, skinless chicken thighs, cut into bite-sized pieces (1.1 lbs)
🥛Dairy & Eggs(3)
- 1 Tbsp butter (14 g)
- 1/2 cup heavy cream (120 ml)
- 1/2 cup full-fat yogurt (120 ml)
🫙Pantry Staples(3)
- 1 can or 400ml crushed tomatoes (13.5 fl oz)
- 2–2 1/2 cups cooked rice, to serve (480 ml)
- 1 tsp granulated sugar (5 ml)
🧂Spices & Seasonings(4)
- 2 tsp garam masala (10 ml)
- 1/2 tsp paprika (2.5 ml)
- 1 tsp kosher salt (5 ml)
- Kosher salt, to taste
Nutrition (per serving)
Calories
306
Protein
34g
Carbs
33g
Fat
59g
👨🍳 Instructions
- 1
Marinate chicken with salt, garam masala, and paprika. Add yogurt, minced garlic and ginger and mix well.
- 2
Sear chicken on medium high heat until cooked on both sides (if you overcrowd the pan or the heat isn't high enough, the chicken will boil in its own juices and you won't get that nice sear).
- 3
Turn heat down to medium low, add butter, onion and ginger and sauté until fragrant then add garlic and cook for another 30ish seconds (or until fragrant).
- 4
Pour in one can of crushed tomatoes and let that simmer, then add in paprika, garam masala, and sugar to help balance out the acidity of the tomatoes.
- 5
Pour in heavy cream and add chicken back in, season with salt and pepper to taste, garnish with cilantro and serve with rice!
💡 Pro Tips
- ✓Marinate chicken for 30-45 minutes minimum (not overnight) because yogurt's lactic acid denatures surface proteins for browning, but extended marination causes over-tenderizing and mushy texture from excess proteolysis.timing30-45 minutes optimal
- ✓Pat chicken completely dry with paper towels before searing because surface moisture prevents Maillard reaction; even 2-3mm of liquid reduces browning temperature threshold by ~50°F and extends cooking time by 40%.technique40% longer cooking time when wet
- ✓Sear chicken in batches leaving 1-inch spacing between pieces; crowding lowers pan temperature below 300°F, causing steaming instead of browning since steam can't exceed 212°F.technique300°F minimum for Maillard
- ✓Add 1/2 tsp sugar per 15 oz tomato can because tomato acidity (pH 4.3-4.9) requires 0.5-1g sugar per 100ml to neutralize; this balances flavor without curdling cream (which splits below pH 4.5).ingredient0.5-1g sugar per 100ml tomato
- ✓Temper heavy cream by whisking 2 Tbsp hot sauce into cream before adding to pan; cold cream (below 45°F) hitting 180°F sauce causes protein contraction and breaks emulsion, creating grainy texture.techniqueWhisk 2 Tbsp hot sauce into cream first
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Chicken Tikka Masala
Indulge in the rich and creamy flavors of this Chicken Tikka Masala, a dish that brings warmth and spice to any dinner table! Tender marinated chicken is simmered to perfection in a luscious tomato sauce infused with aromatic spices like garam masala and smoky cumin. Perfect for a cozy night in, this recipe is a delightful way to impress your taste buds and warm your heart!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- Cilantro, to garnishoptional
- 3 cloves garlic, finely chopped
- 2 cloves garlic, thinly sliced
- 1-inch knob fresh ginger, finely grated
- 1-inch knob ginger, thinly sliced
- 1/2 large yellow onion, thinly sliced
🥩Meat & Seafood(1)
- 500g boneless, skinless chicken thighs, cut into bite-sized pieces (1.1 lbs)
🥛Dairy & Eggs(3)
- 1 Tbsp butter (14 g)
- 1/2 cup heavy cream (120 ml)
- 1/2 cup full-fat yogurt (120 ml)
🫙Pantry Staples(3)
- 1 can or 400ml crushed tomatoes (13.5 fl oz)
- 2–2 1/2 cups cooked rice, to serve (480 ml)
- 1 tsp granulated sugar (5 ml)
🧂Spices & Seasonings(4)
- 2 tsp garam masala (10 ml)
- 1/2 tsp paprika (2.5 ml)
- 1 tsp kosher salt (5 ml)
- Kosher salt, to taste
Nutrition (per serving)
Calories
306
Protein
34g
Carbs
33g
Fat
59g
👨🍳 Instructions
- 1
Marinate chicken with salt, garam masala, and paprika. Add yogurt, minced garlic and ginger and mix well.
- 2
Sear chicken on medium high heat until cooked on both sides (if you overcrowd the pan or the heat isn't high enough, the chicken will boil in its own juices and you won't get that nice sear).
- 3
Turn heat down to medium low, add butter, onion and ginger and sauté until fragrant then add garlic and cook for another 30ish seconds (or until fragrant).
- 4
Pour in one can of crushed tomatoes and let that simmer, then add in paprika, garam masala, and sugar to help balance out the acidity of the tomatoes.
- 5
Pour in heavy cream and add chicken back in, season with salt and pepper to taste, garnish with cilantro and serve with rice!
💡 Pro Tips
- ✓Marinate chicken for 30-45 minutes minimum (not overnight) because yogurt's lactic acid denatures surface proteins for browning, but extended marination causes over-tenderizing and mushy texture from excess proteolysis.timing30-45 minutes optimal
- ✓Pat chicken completely dry with paper towels before searing because surface moisture prevents Maillard reaction; even 2-3mm of liquid reduces browning temperature threshold by ~50°F and extends cooking time by 40%.technique40% longer cooking time when wet
- ✓Sear chicken in batches leaving 1-inch spacing between pieces; crowding lowers pan temperature below 300°F, causing steaming instead of browning since steam can't exceed 212°F.technique300°F minimum for Maillard
- ✓Add 1/2 tsp sugar per 15 oz tomato can because tomato acidity (pH 4.3-4.9) requires 0.5-1g sugar per 100ml to neutralize; this balances flavor without curdling cream (which splits below pH 4.5).ingredient0.5-1g sugar per 100ml tomato
- ✓Temper heavy cream by whisking 2 Tbsp hot sauce into cream before adding to pan; cold cream (below 45°F) hitting 180°F sauce causes protein contraction and breaks emulsion, creating grainy texture.techniqueWhisk 2 Tbsp hot sauce into cream first