Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 2 tbsp ginger-garlic paste
- 1 tbsp garam masala
- 1 tbsp paprika
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp cayenne pepper (or more, to taste)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 (28 ounce) can crushed tomatoes
- 1 cup heavy cream
- 1/4 cup chopped cilantro, for garnish
Instructions
- Step 1: Marinate the chicken: In a large bowl, combine the chicken, yogurt, lemon juice, ginger-garlic paste, garam masala, paprika, turmeric, cumin, coriander, cayenne pepper, salt, and pepper. Mix well to coat the chicken thoroughly. Cover and marinate in the refrigerator for at least 4 hours, or preferably overnight.
- Step 2: Cook the chicken: Preheat oven to 400°F (200°C). Thread the marinated chicken onto skewers (optional). Alternatively, you can roast the chicken directly on a baking sheet. Roast for 20-25 minutes, or until cooked through and slightly charred. If using skewers, you can also cook them in a grill pan.
- Step 3: Make the sauce: While the chicken is cooking, heat the vegetable oil in a large pan or pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
- Step 4: Simmer the sauce: Stir in the crushed tomatoes, and bring to a simmer. Reduce heat to low and simmer for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.
- Step 5: Combine and finish: Add the cooked chicken to the sauce. Stir in the heavy cream and simmer for another 5 minutes to heat through and combine flavors.
- Step 6: Garnish and serve: Garnish with chopped cilantro and serve hot with basmati rice or naan bread.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a pan on the stovetop, adding a splash of water or cream if needed to prevent dryness.
- Serve this rich and flavorful chicken tikka masala with fluffy basmati rice and a side of cooling raita for a truly balanced meal.
- For extra depth of flavor, lightly toast the whole spices (garam masala, cumin, coriander) in a dry pan before adding them to the marinade – this unlocks their aromatic oils.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American