Indian-Style Chicken Tikka Masala
Tender chicken thighs marinated in a spiced yogurt sauce, then simmered in a rich, creamy tomato-based curry. Served over fragrant basmati rice and garnished with fresh cilantro and aromatic cardamom.
- Prep
- 15 min
- Cook
- 30 min
- Total Time
- 45 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Indian
Ingredients
- 1.5lbsChicken Thighs, boneless, skinless, and cut into 1-inch cubes
- 6ozTomato Paste
- 1cupPlain Yogurt
- 2tbspGinger, minced
- 3clovesGarlic, minced
- 2tspGaram Masala
- 1tspPaprika
- 1/2tspCayenne Pepper
- 1tspSalt
- 1cupHeavy Cream
- 2cupsBasmati Rice
- 1/4cupCilantro, chopped
- 6Cardamom Pods, lightly crushed
Step-by-Step
- 1
In a large bowl, combine the cubed chicken, yogurt, ginger, garlic, garam masala, paprika, cayenne, and salt. Mix well, cover, and let marinate in the refrigerator for at least 30 minutes (or up to 4 hours).
5m - 2
In a large skillet or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until the chicken is lightly browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
7mmedium-high heat - 3
In the same skillet, add the tomato paste and cook, stirring constantly, for 2-3 minutes to toast the paste and develop its flavor.
3mmedium heat - 4
Slowly whisk in the heavy cream and 1 cup of water. Bring the mixture to a simmer and let it cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
7mmedium-low heat - 5
Add the reserved chicken and any accumulated juices back to the skillet. Reduce the heat to low and let the chicken simmer in the sauce for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened to your desired consistency.
15mlow heat - 6
While the chicken is simmering, cook the basmati rice according to the package instructions.
15m - 7
Serve the chicken tikka masala over the cooked basmati rice, garnished with the chopped cilantro and crushed cardamom pods.
3m