Chicken Tikka Masala

Succulent pieces of marinated chicken simmered in a rich, creamy, and vibrantly spiced tomato sauce, served alongside fluffy basmati rice, warm naan bread, and a crisp cucumber salad.

• Prep: 30 min
• Cook: 45 min
• Total: 1 hr 15 min
• Servings: 5
• Cuisine: Indian
• Difficulty: Medium
• Cost: $5.85/serving

Dietary

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

Tags

• classic
• spicy

Ingredients

• 1.5 pound chicken breast (boneless, skinless, cut into 1-inch cubes)
• 0.5 cup plain yogurt
• 3 tablespoon lemon juice
• 1 tablespoon ground ginger
• 1 tablespoon minced garlic
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon turmeric
• 0.5 teaspoon cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoon olive oil
• 1 yellow onion (medium, finely chopped)
• 1 can crushed tomatoes (15 ounce)
• 0.5 cup chicken broth
• 0.5 cup heavy cream
• 0.25 cup fresh cilantro (chopped)
• 2 cup basmati rice (uncooked)
• 2.5 cup water
• 1 cucumber (large, diced)
• 2 Roma tomatoes (diced)
• 2 tablespoon fresh mint (chopped)
• 5 naan breads

Instructions

1. In a large bowl, combine the chicken breasts, 1/2 cup plain yogurt, 2 tablespoons lemon juice, 1 tablespoon ground ginger, 1 tablespoon minced garlic, 1 teaspoon garam masala, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon turmeric, 1/2 teaspoon cayenne pepper (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well to coat the chicken. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
2. Meanwhile, cook the basmati rice. In a medium pot, combine 2 cups basmati rice and 2 1/2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. 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 in a single layer and cook until lightly browned on all sides, about 5-7 minutes. You may need to do this in batches. Remove chicken from the skillet and set aside.
4. Add the finely chopped yellow onion to the skillet and cook until softened, about 5 minutes. If needed, add a splash of water to scrape up any browned bits from the bottom of the pan.
5. Stir in the 15 ounce can crushed tomatoes and 1/2 cup chicken broth. Bring the mixture to a simmer. Reduce heat to medium-low and stir in 1/2 cup heavy cream.
6. Return the chicken to the sauce and simmer gently for 15-20 minutes, allowing the flavors to meld and the chicken to cook through. Stir occasionally.
7. While the curry simmers, prepare the cucumber salad. In a medium bowl, combine the diced cucumber, diced Roma tomatoes, and 2 tablespoons chopped fresh mint. Drizzle with 1 tablespoon olive oil and 1 tablespoon lemon juice. Season with a pinch of salt and pepper. Toss gently.
8. Warm the naan bread according to package instructions.
9. Serve the Chicken Tikka Masala over basmati rice with warm naan bread and the fresh cucumber and mint salad on the side. Garnish the curry with fresh cilantro if desired.

Notes

To make this dish quicker on a weeknight, you can marinate the chicken the night before. Adjust the cayenne pepper to control the spice level to your family's preference.

Nutrition (per serving)

• Calories: 675
• Protein: 45.1 g
• Carbohydrates: 74.3 g
• Fat: 20.8 g
• Fiber: 7.1 g
• Sodium: 710 mg
• Saturated Fat: 9.2 g
• Sugar: 12.3 g
• Cholesterol: 135 mg