Chicken Tikka Masala

Tender pieces of chicken simmered in a rich, creamy, and warmly spiced tomato sauce, served with fluffy basmati rice and soft naan.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 4
• Cuisine: Indian
• Difficulty: Medium
• Cost: $5.12/serving

Dietary

• Nut-Free
• Egg-Free
• High-Protein

Tags

• comfort food
• savory
• spicy

Ingredients

• 1.5 pound chicken breast (boneless, skinless, cut into 1-inch cubes)
• 0.5 cup plain yogurt (whole milk)
• 2 teaspoon fresh ginger (grated)
• 2 clove garlic (minced)
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon garam masala
• 1 teaspoon kosher salt
• 1 tablespoon vegetable oil
• 1 yellow onion (medium, chopped)
• 1 can tomato sauce
• 3.5 cup water
• 0.5 cup heavy cream
• 2 tablespoon fresh cilantro (chopped, for garnish)
• 1.5 cup basmati rice
• 4 naan breads

Instructions

1. In a large bowl, combine 1 1/2 pounds chicken cubes with 1/2 cup plain yogurt, 1 teaspoon grated fresh ginger, 1 clove minced garlic, 1 teaspoon ground turmeric, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon garam masala, and 1/2 teaspoon kosher salt. Mix well and let marinate for at least 15 minutes, or up to 30 minutes at room temperature.
2. Rinse 1 1/2 cups basmati rice until water runs clear. In a medium saucepan, combine the rinsed rice with 3 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all water is absorbed and rice is tender. Keep warm.
3. In a large pot or Dutch oven, heat 1 tablespoon vegetable oil over medium-high heat. Add 1 medium chopped yellow onion and sauté for 5-7 minutes until softened and lightly browned.
4. Add 1 teaspoon grated fresh ginger and 1 clove minced garlic to the pot. Cook for 1 minute until fragrant.
5. Add the marinated chicken to the pot and cook for 5-7 minutes, browning on all sides. It does not need to be cooked through.
6. Stir in 1 (15-ounce) can tomato sauce and 1/2 cup water. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and tender, stirring occasionally.
7. Remove from heat and stir in 1/2 cup heavy cream. Season with the remaining 1/2 teaspoon kosher salt to taste.
8. Warm 4 pieces naan bread according to package instructions.
9. Serve Chicken Tikka Masala hot over basmati rice, garnished with fresh cilantro, and with warm naan bread on the side.

Notes

Adjust chili powder and fresh ginger to your preferred spice level. A dollop of extra yogurt can be stirred in at the end for added creaminess.

Nutrition (per serving)

• Calories: 780
• Protein: 51.5 g
• Carbohydrates: 88 g
• Fat: 25.8 g
• Fiber: 6.2 g
• Sodium: 890 mg
• Saturated Fat: 9.5 g
• Sugar: 10.1 g
• Cholesterol: 180 mg