Go Back
–+ servings
Chicken Tikka Masala
Print

Chicken Tikka Masala

Course Main
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time: 2 hours
Total Time 2 hours 45 minutes
Servings 5 - 6
Author Pam - For the Love of Cooking / Original by Cafe Delites

Equipment

  • Large cast iron skillet

Ingredients

Chicken and Marinade:

  • 2 lbs of chicken thighs boneless & skinless
  • 1 cup plain Greek yogurt
  • 3 cloves of garlic minced
  • 1 tbsp fresh ginger paste or minced
  • 2 tsp garam marsala
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp kashmiri chili powder or 1/2 tsp chili powder
  • 1 tsp kosher salt

Sauce:

  • 2 tbsp vegetable oil
  • 2 tbsp butter
  • 1 large onion diced
  • 3 cloves of garlic minced
  • 1 tbsp fresh ginger paste or minced
  • 1 ½ tsp garam marsala
  • 1 ½ tsp cumin
  • 1 tsp turmeric
  • 1 tsp coriander
  • 1 tsp kashmiri chili powder
  • 1 tsp chili powder
  • Pinch of cayenne to taste
  • 14 oz tomato puree
  • 1 ¼ cup heavy cream
  • 1 tsp brown sugar
  • Salt to taste
  • Fresh cilantro chopped

Instructions

  • Prepare the marinade by combining the yogurt, garlic, fresh ginger, garam marsala, turmeric, cumin, kashmiri chili powder (or 1/2 tsp chili powder), and kosher salt in a medium bowl; mix very well. Add the chicken and mix until evenly coated.
  • Place into the refrigerator to marinate for 30 minutes to 24 hours.
  • Cook the chicken by heating the vegetable oil in a large cast iron skillet over medium high heat until hot.
  • Add the chicken in batches, making sure not to crowd the pan, and cook for 3-4 minutes. Remove the chicken to a bowl with a foil tent over it. Cook the remaining chicken. Side Note: The chicken will finish cooking in the sauce later on.
  • Make the sauce by heating the butter in the same large cast iron skillet over medium heat. Add the onion and cook, stirring often, for 3-4 minutes. Season with a bit of salt, to taste.
  • Add the garlic, ginger, garam marsala, cumin, turmeric, coriander, kashmiri chili powder, chili powder, and cayenne and cook, stirring constantly, for 1 minute.
  • Add the tomato puree, scraping up the bits on the skillet, and mix well. Bring to a simmer and cook, stirring occasionally, for 15 minutes, until a deep red brown color.
  • Finish the sauce by whisking in the heavy cream and brown sugar.
  • Stir in the chicken and it's juices then simmer for 10 minutes, stirring occasionally.  Side Note: Add a bit of water if needed.
  • Garnish with fresh cilantro and serve with garlic rice and homemade flatbread, if desired. Enjoy.