Easy Chicken Tikka Masala
This easy chicken tikka masala recipe is full of bold flavors in a rich and creamy coconut tomato curry and perfect to make on a weeknight!
Servings: 4 servings
Calories: 462kcal
Cost: $10
Equipment
Ingredients
Chicken Marinade
- 2 pounds boneless skinless chicken thighs cut into 1 inch pieces
- ½ cup plain yogurt
- 1 tablespoon grated ginger
- 2 cloves garlic grated or finely chopped
- 1 tablespoon lemon juice
- 1 teaspoon garam masala
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
Masala Sauce
- 2 tablespoons avocado oil or ghee
- 1 small shallot finely chopped
- 4 cloves garlic finely chopped or grated
- 1 inch piece of ginger grated or finely chopped
- 2 tablespoons tomato paste
- 2 teaspoons sweet paprika
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- ¼ teaspoon cayenne optional for added heat
- 14 ounce canned chopped tomato fire-roasted for added smokiness
- 1 ½ cups water
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
- 2 teaspoons brown sugar optional, for additional sweetness
- ½ cup full-fat coconut milk or heavy cream + more for garnish
- Fresh cilantro leaves or parsley chopped, for garnish
For serving
- Naan
- Basmati rice
Instructions
Marinate the Chicken
- Add the chicken thighs to a bowl along with yogurt, ginger, garlic, lemon juice and garam masala, salt and pepepr and mix to combine so all of the chicken pieces are evenly coated.
- Marinate the chicken while you prep the other ingredients or for at least 30 minutes.
- Bring a wide skillet over medium-high heat and sear the chicken pieces until golden brown on both sides. Once fully cooked through, remove and set aside.
Make the Masala Sauce
- In the same skillet, sauté the chopped shallots, ginger and garlic until fragrant.
- Add the tomato paste and spices and sauté for another minute to break up the tomato paste.
- Add the chopped tomatoes and water and season with salt and pepper. Stir everything together and simmer for 5-10 minutes and taste for seasoning. Add sugar if you prefer the sauce to have more sweetness.
- Pour in the coconut milk and stir to combine. Then add the cooked chicken back into the sauce and stir so all of the chicken is coated with the sauce.
- Continue simmering for another 2-3 minutes, then remove from the heat.
- Garnish the tikka masala with an extra drizzle of coconut milk and top with chopped herbs. Serve with cooked basmati rice and naan.
Video
Notes
- Saute chopped serrano for added heat along with the shallots.
- This is a great recipe to make ahead and tastes even better the next day!
- If you have the time, marinate the chicken overnight.
- Recipe adapted from Food Network
Nutrition
Calories: 462kcal | Carbohydrates: 15g | Protein: 47g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 219mg | Sodium: 1015mg | Potassium: 1034mg | Fiber: 2g | Sugar: 8g | Vitamin A: 870IU | Vitamin C: 15mg | Calcium: 117mg | Iron: 5mg