Chicken Tikka Masala
- ¼ cup Greek-style plain yogurt
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced fresh garlic
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- ¾ teaspoon lemon juice
- 1½ pound chicken thighs, cut into 1-inch cubes
- 1 tablespoon ghee
- 1 onion, diced
- 2 garlic cloves, minced
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon Garam Masala
- 1 teaspoon minced fresh ginger
- ½ teaspoon cayenne pepper
- salt and ground black pepper to taste
- 4 tomatoes, crushed
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh cilantro, or to taste
- Stir yogurt, olive oil, ginger, garlic, cumin, paprika, and lemon juice together in a bowl until smooth; add chicken and turn to coat completely.
- Cover bowl with plastic wrap and refrigerate for at least 30 minutes.
- Preheat stovetop grill to medium-high heat.
- Thread chicken onto skewers and cook until chicken juices run clear, 5 to 6 minutes per side.
- Melt ghee butter in a saucepan over medium heat. Cook the onions in hot ghee until softened, 5 to 6 minutes. Stir garlic, coriander, turmeric, paprika, Garam Masala, ginger, cayenne pepper, salt, and pepper with the onion; cook for about 1 minute more. Add crushed fresh tomatoes to the onion; cook until softened, about 5 minutes. Reduce heat to medium-low.
- Stir heavy cream into the tomato mixture; bring to a simmer and cook for 4 minutes. Stir the chicken pieces into the sauce to coat; transfer to a serving bowl and garnish with cilantro to serve.
Stuck with a cabinet filled with old spices you never use? Spices lose much of their flavor after about six months, so it's better to buy them in small quantities from bulk aisles or spice stores as you need them instead of purchasing jars at the grocery store.
What others are saying
Greg Jones says:
Gone are the days of buying frozen, store bought tikka masala. This recipe is incredibly easy! The creamy tomato sauce is fantastic. This is definitely a classic, tried and true recipe that I enjoy each time I make.
Sam Dalton says:
Traditional, classic dish. The marinade and sauce were spot on. The meat was tender and overall very good flavor. Can't wait to make this again.