Golden Chicken Tikka Masala

Tender chicken pieces simmered in a creamy, spiced tomato sauce, served with fluffy basmati rice and warm naan bread. A flavorful and comforting Indian classic.

• Prep: 20 min
• Cook: 35 min
• Total: 55 min
• Servings: 4
• Cuisine: Indian
• Difficulty: Medium
• Cost: $5.80/serving

Dietary

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

Tags

• bake
• comfort food
• savory

Ingredients

• 1.5 pound chicken breast (boneless, skinless, cut into 1-inch cubes)
• 1 cup plain Greek yogurt
• 1.5 teaspoon ground cumin
• 1.5 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 0.75 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 3 tablespoon olive oil
• 1 yellow onion (diced)
• 2 clove garlic (minced)
• 1 fresh ginger (grated)
• 1 red bell pepper (chopped)
• 2 tablespoon tomato paste
• 1 can diced tomatoes (undrained)
• 0.5 cup chicken broth
• 0.5 cup heavy cream
• 1.5 cup basmati rice (uncooked)
• 2 naan breads
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. In a medium bowl, combine chicken pieces with Greek yogurt, 1 teaspoon cumin, 1 teaspoon coriander, turmeric powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Mix well and let marinate for at least 15 minutes at room temperature, or refrigerate for longer if time allows.
2. While the chicken marinates, cook the basmati rice according to package directions. Typically, combine 1 1/2 cups rice with 3 cups water and a pinch of salt in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed.
3. Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
4. Reduce heat to medium. Add the remaining 1 tablespoon olive oil, diced yellow onion, and chopped red bell pepper to the skillet. Sauté for 5-7 minutes until vegetables are softened.
5. Stir in minced garlic, grated fresh ginger, remaining 1/2 teaspoon ground cumin, and 1/2 teaspoon ground coriander. Cook for 1 minute until fragrant.
6. Add tomato paste and cook for 2 minutes, stirring frequently, to deepen its flavor. Pour in canned diced tomatoes and chicken broth, stirring to combine. Bring the mixture to a simmer.
7. Return the browned chicken to the skillet. Stir in heavy cream and season with the remaining 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Reduce heat to low, cover, and simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
8. While the curry simmers, warm the naan bread in a toaster oven or oven according to package instructions.
9. Serve the Chicken Tikka Masala hot over basmati rice, with warm naan bread on the side. Garnish with chopped fresh cilantro, if desired.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Nutrition (per serving)

• Calories: 680
• Protein: 54.2 g
• Carbohydrates: 58.7 g
• Fat: 27.5 g
• Fiber: 5.1 g
• Sodium: 780 mg
• Saturated Fat: 11.2 g
• Sugar: 7.4 g
• Cholesterol: 155 mg