Chicken Tikka Masala

Tender chicken pieces simmered in a creamy, spiced tomato sauce, served alongside fluffy basmati rice and warm, soft naan bread.

• Prep: 30 min
• Cook: 40 min
• Total: 1 hr 10 min
• Servings: 5
• Cuisine: Indian
• Difficulty: Medium
• Cost: $5.17/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• spicy
• comfort food

Ingredients

• 1.5 pound chicken breast or thigh (boneless, skinless, cut into 1-inch cubes)
• 0.5 cup plain yogurt
• 1 tablespoon lemon juice (fresh)
• 1 teaspoon fresh ginger (grated)
• 3 clove garlic (minced)
• 0.5 teaspoon cumin (ground)
• 0.5 teaspoon coriander (ground)
• 0.25 teaspoon turmeric powder
• 0.25 teaspoon paprika
• 0.5 teaspoon salt
• 1 tablespoon olive oil
• 1 yellow onion (small, chopped)
• 1 tablespoon fresh ginger (grated)
• 1 can crushed tomatoes (15 ounce)
• 0.5 cup chicken broth
• 0.5 cup heavy cream
• 1 teaspoon garam masala
• 0.25 cup fresh cilantro (chopped)
• 1.5 cup basmati rice (uncooked)
• 3 cup water
• 4 piece naan bread

Instructions

1. In a large bowl, combine the chicken breast or thigh, plain yogurt, 1 tablespoon fresh lemon juice, 1 teaspoon grated fresh ginger, 1 clove minced garlic, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon turmeric powder, 1/4 teaspoon paprika, and 1/2 teaspoon salt. Marinate for at least 20 minutes at room temperature, or in the refrigerator for up to 4 hours.
2. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken and set aside.
3. To the same pan, add the small yellow onion and cook until softened, about 5 minutes. Stir in the remaining 2 cloves minced garlic and 1 tablespoon grated fresh ginger, cooking for 1 minute until fragrant.
4. Stir in the crushed tomatoes and chicken broth. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes, allowing flavors to meld. Stir in the heavy cream and garam masala, then return the cooked chicken to the sauce. Simmer for another 5-10 minutes, until chicken is cooked through and sauce has thickened slightly.
5. While the curry simmers, cook the basmati rice. In a medium saucepan, combine the basmati rice, 3 cups water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed and rice is tender. Fluff with a fork.
6. Warm the naan bread according to package directions. Ladle the Chicken Tikka Masala over basmati rice. Garnish with chopped fresh cilantro, if desired. Serve immediately with warm naan bread.

Notes

For extra richness, add a tablespoon of butter to the sauce before serving. You can adjust the level of ginger and garlic to your family's taste.

Nutrition (per serving)

• Calories: 710
• Protein: 40.5 g
• Carbohydrates: 75 g
• Fat: 28 g
• Fiber: 6.5 g
• Sodium: 950 mg
• Saturated Fat: 12 g
• Sugar: 7 g
• Cholesterol: 150 mg