Name: Chicken Tikka Masala
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: Indian
Ingredients: 1 1/4 pounds (567g) boneless skinless chicken breasts, thighs, or a mix; 6 tablespoons (90ml) plain whole milk yogurt; 1/2 tablespoon (8 ml) grated ginger; 3 cloves of garlic, minced; 1 teaspoon (5 ml) cumin; 1 teaspoon (5 ml) paprika; 1 1/4 teaspoons (6 ml) salt; 2 tablespoons (30ml) vegetable oil, divided; 1 small onion, thinly sliced (about 5 ounces (142 g) or 1 1/2 cups (360 ml) sliced); 2 teaspoons (10 ml) grated ginger; 4 cloves garlic, minced; 1 tablespoon (15 ml) ground coriander; 2 teaspoons (10 ml) paprika; 1 teaspoon (5 ml) garam masala; 1/2 teaspoon (3 ml) turmeric; 1/2 teaspoon (3 ml) freshly ground black pepper; 1 (14-ounce or 397g) can crushed fire-roasted tomatoes (regular crushed tomatoes work, too); 6 tablespoons (90ml) plain whole milk yogurt; 1/4 to 1/2 teaspoon (3 ml) cayenne pepper; 1/2 teaspoon (3 ml) salt; Cooked rice, to serve; Cilantro, to garnish

Description

Learn how to make delicious Chicken Tikka Masala at home with our easy recipe. Enjoy a flavorful and aromatic Indian dish that will impress your dinner guests!

Ingredients

1 1/4 pounds (567g) boneless skinless chicken breasts, thighs, or a mix
6 tablespoons (90ml) plain whole milk yogurt
1/2 tablespoon (8 ml) grated ginger
3 cloves of garlic, minced
1 teaspoon (5 ml) cumin
1 teaspoon (5 ml) paprika
1 1/4 teaspoons (6 ml) salt
2 tablespoons (30ml) vegetable oil, divided
1 small onion, thinly sliced (about 5 ounces (142 g) or 1 1/2 cups (360 ml) sliced)
2 teaspoons (10 ml) grated ginger
4 cloves garlic, minced
1 tablespoon (15 ml) ground coriander
2 teaspoons (10 ml) paprika
1 teaspoon (5 ml) garam masala
1/2 teaspoon (3 ml) turmeric
1/2 teaspoon (3 ml) freshly ground black pepper
1 (14-ounce or 397g) can crushed fire-roasted tomatoes (regular crushed tomatoes work, too)
6 tablespoons (90ml) plain whole milk yogurt
1/4 to 1/2 teaspoon (3 ml) cayenne pepper
1/2 teaspoon (3 ml) salt
Cooked rice, to serve
Cilantro, to garnish

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Instructions

Cut any excess fat from the chicken and dice it into small pieces, around 1/2 to 1 inch in size. Place these pieces into a medium-sized bowl. Add yogurt, ginger, garlic, cumin, paprika, and salt to the bowl. Use your hands to mix the chicken with the spices until everything is well-coated.
Cover the bowl with plastic wrap and place it in the refrigerator to marinate for at least 45 minutes, or up to overnight. Marinating for 4 to 6 hours is ideal.
In a large skillet, warm 1 tablespoon of vegetable oil over medium-high heat. Add the chicken pieces and cook them for about 6 to 7 minutes, until they are fully cooked. Move them to a plate and set aside.
Clean the skillet you used for the chicken. Pour in the remaining vegetable oil and heat it over medium heat. Add the sliced onions and cook, stirring frequently, for 5 minutes until they become soft. Then, add ginger, garlic, coriander, paprika, garam masala, turmeric, black pepper, salt, and cayenne, cooking for 30 seconds to a minute until the spices are aromatic.
Pour the crushed tomatoes into the pan with the spices and cook for 4 minutes, stirring often. Mix in the yogurt and combine well.
Lower the heat to medium-low and allow the sauce to simmer for another 4 minutes. Return the chicken pieces to the pan and coat them with the sauce.
Serve the dish over cooked rice and sprinkle with cilantro for garnish.

Notes

Marinate chicken in yogurt and spices overnight for extra tenderness.
Adjust cayenne pepper to suit your preferred level of spiciness.
Enhance the sauce with fire-roasted tomatoes for added depth of flavor.