Chicken Tikka Masala

Name: Chicken Tikka Masala
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Cuisine: Indian
Ingredients: 2 pound chicken thighs (boneless, skinless, cut into 1-inch pieces); 1 tablespoon olive oil; 1 yellow onion (large, chopped); 4 clove garlic (minced); 1 tablespoon fresh ginger (grated); 1 teaspoon cumin; 1 teaspoon paprika; 0.5 teaspoon turmeric; 0.5 teaspoon cayenne pepper; 1 can crushed tomatoes (28 ounce); 4.5 cup water; 0.5 cup heavy cream; 0.25 cup plain Greek yogurt; 1 teaspoon garam masala; 1 teaspoon salt; 0.5 teaspoon black pepper; 3 cup basmati rice (uncooked); 4 piece naan bread; 0.25 cup fresh cilantro (chopped, for garnish)

Tender chicken pieces simmered in a rich, creamy, and aromatic tomato-based sauce, served with fluffy basmati rice and warm naan bread for an authentic Indian experience.

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 8
Cuisine: Indian
Difficulty: Medium
Cost: $3.27/serving

Dietary

Nut-Free
Egg-Free
High-Protein

Ingredients

2 pound chicken thighs (boneless, skinless, cut into 1-inch pieces)
1 tablespoon olive oil
1 yellow onion (large, chopped)
4 clove garlic (minced)
1 tablespoon fresh ginger (grated)
1 teaspoon cumin
1 teaspoon paprika
0.5 teaspoon turmeric
0.5 teaspoon cayenne pepper
1 can crushed tomatoes (28 ounce)
4.5 cup water
0.5 cup heavy cream
0.25 cup plain Greek yogurt
1 teaspoon garam masala
1 teaspoon salt
0.5 teaspoon black pepper
3 cup basmati rice (uncooked)
4 piece naan bread
0.25 cup fresh cilantro (chopped, for garnish)

Instructions

Season the 2 pounds chicken thighs with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and sear until browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
Add the 1 large chopped yellow onion to the pot and cook until softened, about 5 minutes. Stir in the 4 cloves minced garlic and 1 tablespoon grated fresh ginger, and cook for 1 minute until fragrant.
Stir in the 1 teaspoon cumin, 1 teaspoon paprika, 1/2 teaspoon turmeric, and 1/2 teaspoon cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.
Pour in the 1 (28 ounce) can crushed tomatoes and 1/2 cup water. Bring to a simmer, then return the seared chicken to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through.
While the curry simmers, prepare the basmati rice: In a medium saucepan, combine the 3 cups basmati rice and 4 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes.
Once chicken is cooked, stir in the 1/2 cup heavy cream, 1/4 cup plain Greek yogurt, and 1 teaspoon garam masala. Heat gently for 2-3 minutes until warmed through, but do not boil after adding the cream and yogurt. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper, if needed.
Warm the 4 pieces naan bread according to package directions.
Serve the chicken tikka masala over the basmati rice, garnished with fresh cilantro, and with warm naan bread on the side.

Notes

Chicken Tikka Masala tastes even better the next day as the flavors meld. It's excellent for meal prep, storing well in the refrigerator for up to 4 days.

Nutrition (per serving)

Calories: 630
Protein: 42 g
Carbohydrates: 65 g
Fat: 25 g
Fiber: 6 g
Sodium: 890 mg
Saturated Fat: 11 g
Sugar: 10 g
Cholesterol: 130 mg