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Chicken Tikka Masala

This dish begins with chicken marinated in a spiced yogurt mixture, then seared until golden and slightly charred. The same pan is used to create a rich tikka masala sauce with sautéed onions, garlic, ginger, and warm spices, combined with crushed tomatoes, tomato paste, and coconut milk. The cooked chicken is added back into the sauce to simmer and absorb the bold flavors. Finished with fresh cilantro and served with basmati rice, naan, or lime wedges, it’s a comforting and flavorful meal.
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Prep Time 20 minutes
Cook Time 10 minutes
Servings 4

Ingredients
  

For the Chicken Marinade

  • 1 pound boneless skinless chicken thighs, patted dry
  • ½ teaspoon salt
  • ¼ teaspoon freshly cracked pepper
  • ½ cup full-fat plain yogurt
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon paprika
  • 2 cloves garlic minced
  • 1- inch piece fresh ginger grated

For the Tikka Masala Sauce

  • 2 tablespoons organic Ghee or vegetable oil divided (you’ll need 1 tablespoon to cook the chicken and 1
  • tablespoon to cook onions)
  • 1 onion finely chopped
  • 4 cloves garlic minced
  • 1- inch piece fresh ginger grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder may omit if you want less heat
  • 15- ounce can of crushed tomatoes
  • 3/4 cup full-fat coconut milk
  • 1 tablespoon tomato paste
  • Fresh cilantro coriander leaves, for garnish
  • Salt and pepper to taste
  • Lime wedges for serving

Notes

Preparation:
Marinate the Chicken:
In a large bowl, mix the plain yogurt with cumin, coriander, turmeric, garam masala, paprika, minced garlic, grated ginger, salt, and pepper. Season the chicken with salt and pepper and add the chicken to the marinade. Gently massage the yogurt mixture onto the chicken to coat evenly. Cover the bowl and let the chicken marinate in the fridge for a minimum of 30 minutes, or ideally overnight for maximum flavor.
Cook the Chicken:
Preheat a large pan over medium-high heat. Heat a tablespoon of either the Ghee or oil. Cook themarinated chicken pieces for 5-7 minutes, turning occasionally, until golden and cooked through. The chicken should be slightly charred on the edges but still juicy inside. Remove from the heat. Remove chicken onto a plate and set aside. Place pan back on the stove.
Prepare the Tikka Masala Sauce:
In the same large pan you prepared the chicken in, heat 1 tablespoon of oil over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Add the garlic and ginger and cook for another minute until fragrant. Stir in the cumin, coriander, garam masala, paprika, and chili powder (if using). Cook the spices for 1-2 minutes, stirring continuously to release their flavors.
Add the crushed tomatoes by pouring in over the back of a wooden spoon. (This will prevent tomatoes splattering everywhere) tomato paste, and coconut milk in the pan. Stir everything together and bring the sauce to a simmer. Let it cook for 10-15 minutes until the sauce thickens and the flavors come together. Cut the chicken into bite-size pieces and place them into the sauce. Stir well to coat the chicken in the sauce. Let the chicken simmer in the sauce for another 5-10 minutes to absorb the flavors. Garnish with some roughly chopped cilantro (coriander leaves) and serve with lime wedges, Basmati rice, warm naan bread, or both.
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