Chicken Tikka Masala
Creamy Chicken Tikka Masala is a one-skillet dish with marinated chicken, warm spices, and rich tomato curry—perfect over rice for an easy, cozy dinner.
Ingredients
- 4 boneless skinless chicken breasts, cut into cubes
- 2 tablespoons vegetable oil
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1- inch piece of ginger grated
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon ground turmeric
- 1 tablespoon garam masala divided
- ½ teaspoon ground cinnamon
- 1 teaspoon chili powder adjust to heat preference
- ½ cup plain yogurt divided
- 1 can 14 oz crushed tomatoes
- ½ cup heavy cream
- Salt and pepper to taste
- 1 tablespoon lemon juice
- Fresh cilantro chopped (for garnish)
- Cooked basmati rice for serving
Instructions
- In a bowl, toss cubed chicken with 1 tbsp yogurt, a pinch of salt, and ½ tbsp garam masala. Let sit for 30 minutes (or up to 2 hours in the fridge).
- Heat oil in a skillet over medium heat. Cook chopped onion for 5 minutes until soft. Add garlic and ginger; cook 1 more minute.
- Add coriander, cumin, turmeric, cinnamon, chili powder, and remaining garam masala. Stir for 2 minutes to release their aroma.
- Add marinated chicken to the skillet. Stir to coat and cook 5–7 minutes, browning the pieces.
- Pour in crushed tomatoes. Simmer for 10 minutes until slightly thickened and chicken is nearly cooked.
- Stir in 3 tbsp yogurt and heavy cream. Season with salt and pepper. Simmer 5–7 minutes until sauce is creamy and chicken is cooked through.
- Turn off heat. Add lemon juice and top with chopped cilantro.
- Serve hot over basmati rice with naan or papadums on the side.