Easy Chicken Tikka Masala
Easy chicken tikka masala has tender, marinated pieces of chicken cooked in a rich, flavorful tomato sauce that’s seriously scrumptious!
Yield: 4 servings
Ingredients
For the marinated chicken:
- 1 ½ lbs. boneless, skinless chicken breasts (or thighs), cut into ½ inch chunks
- ⅓ cup plain Greek yogurt (5% or 2% fat if you have it)
- 1 tablespoon fresh lemon juice
- 1 tablespoon grated fresh ginger (or sub 1t ground ginger)
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- ½ teaspoon paprika
For the sauce:
- 2 tablespoons canola oil, divided
- 1 medium onion, chopped
- 1 tablespoon grated fresh ginger
- 3 cloves garlic, minced
- 1 ½ teaspoons Garam masala (or sub curry powder)
- 1 ½ teaspoon ground coriander
- 1 ½ teaspoons turmeric
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ¼ teaspoon black pepper OR red pepper flakes
- 3 tablespoons tomato paste
- 1 14.5 oz. can tomato sauce (or use crushed tomatoes)
- ⅓ cup plain Greek yogurt (or heavy cream, see notes)
- 2 tablespoons unsalted butter (optional, see notes)
For serving:
- A few pats of butter (1-2 tablespoons) to add extra richness to the sauce
- Chopped fresh cilantro (or parsley)
- Serve over steamed basmati, brown or white rice
Instructions
- Combine all of the ingredients for the marinade, except the chicken, in a large bowl or a gallon-size plastic bag until well mixed. Add the chicken pieces and stir to coat. Let marinate, covered, in the refrigerator for at least 1 hour, but 2-3 hours is better if you have the time.
- Heat 1 tablespoon of the canola oil in a large skillet over medium-high heat. Add the marinated chicken pieces (discarding any remaining marinade) and cook for 7-8 minutes, stirring occasionally, until the chicken is cooked through.
- Remove the cooked chicken from the pan and keep warm. (I put it in a bowl or on a plate and cover it with aluminum foil.)
- Add the remaining tablespoon of oil to the same pan. Add the onion and cook for 3-4 minutes, until softened. Add the garlic, ginger, Garam masala, coriander, turmeric, paprika, cumin and black pepper and cook for 30 additional seconds.
- Stir in the tomato paste. (The mixture will be very thick.) Then add the tomato sauce and bring to a simmer while scraping the bottom of the pan to loosen any stuck-on bits. Once simmering, reduce heat to medium-low and cook for 3-5 minutes, until slightly thickened.
- Stir in the Greek yogurt until smooth then return the chicken pieces (along with any accumulated juices) to the pan and stir until well combined.
- Reduce the heat to low and let everything simmer together for a couple of minutes. Finish with a couple of pats of butter, if desired.
- Season to taste with salt and pepper. Serve hot with cooked rice and chopped fresh cilantro or parsley.
Notes
Leftovers: The leftovers store great! Once cooled, store in the refrigerator, in a covered container, for up to 4-5 days. Or freeze for up to 4-5 months. Reheat over low heat on the stove or in the microwave until warmed through.
Video
Nutrition
Serving: 1serving | Calories: 593kcal | Carbohydrates: 40g | Protein: 62g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Cholesterol: 162mg | Sodium: 1245mg | Fiber: 4g | Sugar: 9g
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