Chicken Tikka Masala

Succulent pieces of marinated chicken grilled or pan-seared, then simmered in a rich, creamy, and mildly spiced tomato sauce, served alongside fluffy basmati rice and warm naan bread.

• Prep: 25 min
• Cook: 40 min
• Total: 1 hr 5 min
• Servings: 2
• Cuisine: Indian
• Difficulty: Medium
• Cost: $6.27/serving

Dietary

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

Tags

• classic
• comfort food
• savory
• spicy

Ingredients

• 1 pound chicken breast (boneless, skinless, cut into 1-inch cubes)
• 0.5 cup plain Greek yogurt
• 1 tablespoon fresh ginger (grated)
• 2 clove garlic (minced)
• 1 teaspoon ground cumin
• 1 teaspoon turmeric powder
• 0.5 teaspoon cayenne pepper
• 0.5 teaspoon garam masala
• 0.5 teaspoon kosher salt
• 1 tablespoon olive oil
• 0.5 yellow onion (chopped)
• 0.5 cup tomato sauce
• 0.5 cup heavy cream
• 1 tablespoon fresh cilantro (chopped)
• 1 cup basmati rice (uncooked)
• 1 cup water
• 2 naan breads

Instructions

1. In a medium bowl, combine the chicken breast cubes with plain Greek yogurt, 1 tablespoon grated fresh ginger, 2 minced cloves garlic, 1 teaspoon ground cumin, 1 teaspoon turmeric powder, 1/2 teaspoon cayenne pepper, 1/2 teaspoon garam masala, and 1/2 teaspoon kosher salt. Mix well to coat. Cover and refrigerate for at least 20 minutes (or up to 4 hours).
2. While the chicken marinates, cook the basmati rice. In a small saucepan, combine 1 cup basmati rice and 1 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
3. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken and cook, turning occasionally, until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
4. Add the chopped yellow onion to the same skillet (add a splash more olive oil if needed) and cook until softened, about 5 minutes. Stir in the remaining 1/2 teaspoon minced garlic and cook for 1 minute until fragrant.
5. Stir in 1/2 cup tomato sauce and bring to a simmer. Cook for 5 minutes, allowing the sauce to thicken slightly. Reduce heat to low, then stir in 1/2 cup heavy cream.
6. Return the cooked chicken to the sauce and stir to combine. Simmer for 5-10 minutes, allowing the flavors to meld.
7. Warm the naan bread according to package instructions, typically in a dry skillet or microwave, or under a broiler for 1-2 minutes per side.
8. Serve the Chicken Tikka Masala hot with the cooked basmati rice and warm naan bread. Garnish with optional fresh cilantro.

Notes

Adjust the amount of cayenne pepper to control the spice level. For an even bolder flavor, let the chicken marinate for longer.

Nutrition (per serving)

• Calories: 710
• Protein: 58.7 g
• Carbohydrates: 65.5 g
• Fat: 25.1 g
• Fiber: 5.4 g
• Sodium: 760 mg
• Saturated Fat: 11.2 g
• Sugar: 7.8 g
• Cholesterol: 165 mg