Authentic Chicken Tikka Masala

Tender chicken pieces simmered in a creamy, spiced tomato sauce, offering a delightful blend of authentic Indian flavors, served with fluffy basmati rice and warm naan.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 4
• Cuisine: Indian
• Difficulty: Medium
• Cost: $5.28/serving

Dietary

• Nut-Free
• Egg-Free
• High-Protein

Tags

• classic
• comfort food
• savory
• spicy

Ingredients

• 1.5 pound chicken breast (boneless, skinless, cut into 1-inch cubes)
• 1 cup plain yogurt (whole milk)
• 1 tablespoon fresh ginger (grated)
• 2 clove garlic (minced)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon kosher salt
• 2 tablespoon vegetable oil
• 1 yellow onion (medium, chopped)
• 1 can crushed tomatoes
• 0.5 cup heavy cream
• 1 teaspoon garam masala
• 1 cup basmati rice (uncooked)
• 2 piece naan bread (store-bought)

Instructions

1. In a large bowl, combine chicken breast cubes with plain yogurt, 1 tablespoon grated fresh ginger, 1 minced garlic clove, ground cumin, ground coriander, paprika, turmeric powder, and kosher salt. Mix well, cover, and marinate in the refrigerator for at least 20 minutes.
2. Cook the basmati rice according to package directions. Typically, combine 1 cup basmati rice with 1 1/2 cups water in a small pot, bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until water is absorbed.
3. Heat 1 tablespoon vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken and cook until lightly browned on all sides. Remove chicken from the pan and set aside.
4. Add the remaining 1 tablespoon vegetable oil to the skillet. Add chopped yellow onion and cook until softened, about 5 minutes. Add the remaining 1 minced garlic clove and cook for 1 minute more until fragrant.
5. Stir in the crushed tomatoes and bring to a simmer. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly. Return the chicken to the skillet.
6. Stir in the heavy cream and garam masala. Reduce heat to low and simmer for 5-10 minutes, allowing the flavors to meld. Taste and adjust seasoning if necessary.
7. Warm the naan bread according to package directions. Serve the Chicken Tikka Masala hot with basmati rice and naan bread.

Notes

Marinating the chicken for a longer period (up to 4 hours or overnight) will enhance its tenderness and flavor. For a vegetarian option, paneer cheese can be used instead of chicken.

Nutrition (per serving)

• Calories: 680
• Protein: 52 g
• Carbohydrates: 65 g
• Fat: 25 g
• Fiber: 7 g
• Sodium: 750 mg
• Saturated Fat: 11 g
• Sugar: 9 g
• Cholesterol: 170 mg