Creamy Chicken Tikka Masala
The ultimate comfort food that combines tender chicken with a rich, creamy sauce, Creamy Chicken Tikka Masala is the perfect easy weeknight dinner. Bursting with flavors and spices, this dish is sure to impress your family and friends. Make it tonight for a delightful meal!
Equipment
- Wooden Spoon
- Frying Pan
- Skillet
- Chef's Knife
- Saucepan
- Cutting Board
- Baking Sheet
- Oven
Ingredients
- 1.5 lbs boneless skinless chicken thighs cut into bite-size pieces
- 0.5 cup plain yogurt
- 1 tbsp minced garlic
- 2 tsp minced ginger
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 2 tbsp olive oil
- 1 tbsp butter
- 1 large onion finely diced
- 2 tbsp minced garlic
- 1 tbsp minced ginger
- 2 tsp garam masala
- 2 tsp cumin
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp salt
- 0.25 tsp cayenne pepper more or less to taste
- 14 oz tomato puree
- 0.75 cup water
- 1 cup heavy cream
- 2 tbsp cilantro freshly chopped
Instructions
- In a large bowl, combine yogurt, garam masala, turmeric, cumin, chili powder, and salt. Mix well to create a thick paste. Then, add the cut chicken thighs and ensure they are evenly coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least one hour, or up to twenty-four hours for deeper flavor.
- Preheat your oven to 500 degrees F (260 degrees C). While the oven warms up, line a 9x13 inch baking pan with foil for easy cleanup. If you're using wooden skewers, soak them in water to prevent burning. Alternatively, prepare metal skewers for the chicken.
- Once the oven is hot, thread the marinated chicken pieces onto skewers, leaving a little space between each piece. Place the skewers across the baking pan, ensuring the chicken doesn’t touch the bottom, so it cooks evenly.
- Place the baking pan in the oven and bake for about fifteen minutes, or until the chicken is cooked through and has a nice char. You'll know it's done when the juices run clear and the edges are slightly crispy.
- While the chicken is baking, prepare the sauce. In a large pan, heat olive oil and butter over medium-high heat. Add the finely diced onion and sauté for about three to five minutes until it becomes tender and translucent.
- Next, add the minced garlic and ginger to the pan. Stir in the additional garam masala, cumin, turmeric, ground coriander, paprika, salt, and cayenne pepper. Sauté for an additional thirty to forty-five seconds until the spices become fragrant.
- Pour in the tomato puree and water, stirring to combine. Bring the mixture to a simmer and let it cook for about three minutes, allowing the flavors to meld together beautifully.
- After simmering, add the heavy cream to the sauce, stirring gently until it’s well combined. Then, incorporate the cooked chicken skewers into the sauce, ensuring each piece is coated with that luscious creamy goodness.
- Once everything is combined, take the pan off the heat. Serve your Creamy Chicken Tikka Masala with warm naan bread or fluffy rice. Don't forget to garnish with freshly chopped cilantro for that final touch. Enjoy!
Notes
Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop or in the microwave.