Chicken Tikka Masala

This delectable Indian cuisine dish will surely satisfy your tastebuds with its flavor-packed creamy tomato sauce. This homemade Chicken Tikka Masala recipe is comparable to the dish you get at your favorite Indian restaurant but much more budget-friendly!

Ingredients

Chicken Marinade:

• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 1 1/2 teaspoons cumin
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 2 teaspoons freshly grated ginger
• 2 teaspoons minced garlic
• 1 1/2 pounds boneless, skinless chicken breast cut into bite-sized pieces

Sauce:

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 large onion finely diced
• 2 teaspoons freshly grated ginger
• 2 cloves garlic finely minced
• 2 teaspoons brown sugar
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garam masala
• 8 ounces unseasoned tomato sauce
• 1 1/4 cups heavy cream
• 1/4 cup water (if needed)

Instructions

1. Add all ingredients for the marinade to a bowl and whisk together. Add the chicken and let marinate for at least 30 minutes (or overnight in the fridge).
2. Add the olive oil to a skillet and warm it over medium-high heat. Once the oil is heated, add the chicken pieces to the skillet. Do not overcrowd the chicken in the skillet, cook the chicken in batches if necessary to avoid overcrowding. Let the chicken cook for 1 minute untouched to develop a sear, then sauté until browned for approximately 5 minutes. Remove chicken from skillet and set aside.
3. Melt the butter in the same skillet and sauté onions until soft. Be sure to scrape up the brown bits that may be stuck to the bottom of the skillet to prevent burning. Add the ginger and the garlic and sauté for about 1 minute.
4. Add the brown sugar, coriander, cumin, smoked paprika, garam masala, and salt to the skillet. Stir to combine well with the onions, garlic, and ginger. Cook until fragrant.
5. Add the tomato sauce to the skillet and let it gently simmer for about 3-5 minutes. Stir occasionally until the sauce thickens and has a darker appearance.
6. Add the cream to the skillet and stir until fully incorporated. Now add the chicken, along with any juices/drippings, back to the skillet. Cook for an additional 8-10 minutes until the chicken is fully cooked and the sauce is thick and bubbling. If the sauce is too thick, now is the time to add the water to thin it out.

NOTE

*You may substitute ginger powder for the fresh ginger if needed.

**This recipe is best served over rice. Traditionally, basmati rice is used however any kind of rice pairs well with this recipe.

***You may garnish this dish with freshly chopped cilantro or dried fenugreek, if desired.