Description
This Chicken Tikka Masala recipe is a classic Indian dish featuring tender, marinated chicken in a rich, creamy tomato sauce. Serve it with steamed basmati rice for a flavorful and satisfying meal.
Ingredients
Scale
Marinated Chicken:
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 4 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
Sauce:
- 3 tablespoons vegetable oil
- 1 large onion, finely chopped
- 1 can (15 ounces) tomato sauce
- 1 cup heavy cream
- 1/2 cup fresh cilantro, chopped
For Serving:
- Steamed basmati rice
Instructions
- Marinate the Chicken: In a large bowl, combine yogurt, lemon juice, garlic, ginger, cumin, coriander, garam masala, turmeric, paprika, chili powder, and salt. Add chicken, mix well, cover, and refrigerate for at least 1 hour.
- Bake the Chicken: Preheat oven to 425°F (220°C). Bake marinated chicken on a foil-lined sheet for 15–20 minutes until cooked.
- Prepare the Sauce: In a skillet, sauté onion in oil until softened. Stir in tomato sauce, simmer for 10 minutes. Add baked chicken, pour in cream, simmer for 10 more minutes.
- Serve: Garnish with cilantro and serve hot with steamed rice or naan.
Notes
- For a lighter version, use half-and-half or coconut milk instead of heavy cream.
- To increase heat, add extra chili powder or a diced green chili to the sauce.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 7 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 145 mg
