BEST CHICKEN TIKKA MASALA


I’m in love with this chicken tikka masala recipe — it’s restaurant quality, made from scratch, and easy to make. It’s relatively quick to whip up as well; most of the time is spent marinating the chicken and only 20 minutes is spent simmering the sauce on the stove. If chicken tikka masala is your go-to dish to order at Indian restaurants, then you’ve got to try this!

If you like chicken tikka masala, you should also check out this delicious Indian-inspired dry curry dish: golden cauliflower curry with potatoes.

Ingredients
    For marinating the chicken:
  • 12 ounces boneless and skinless chicken breasts, chopped
  • 1 cup plain 2% fat greek yogurt (about 6-7 ounces)
  • 1 tablespoon garam masala
  • 1 tablespoon lemon juice (about half a lemon)
  • 2 teaspoons black pepper
  • 1/4 teaspoon ground ginger
  • For the sauce:
  • 15 ounce can tomato sauce
  • 2 cups heavy whipping cream
  • 1 jalapeño, seeded and diced
  • 5 garlic cloves, minced
  • 1 tablespoon butter
  • 4 teaspoons garam masala
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • For serving:
  • basmati rice or naan
  • cilantro or parsley
Instructions
  1. Marinating the chicken: Combine all marinade ingredients in a bowl and mix well. Add chicken chunks and coat with the marinade. Let sit in the refrigerator for at least 1 hour.
  2. Sautéing the chicken: Add chicken chunks along with the marinade to a 3-quart pan over medium-high heat and sauté until the chicken is mostly cooked, about 5 minutes.
  3. Simmering the sauce: Reduce to medium heat. Add butter, jalapeño, and garlic to the same pan. Cook until the garlic browns, about 1 minute. Add the tomato sauce, heavy whipping cream, garam masala, paprika, and salt. Mix well. Bring to a boil and then decrease heat to a simmer over medium-low heat. Simmer until the sauce thickens, about 20 minutes, stirring occasionally.
  4. Serving: Serve with basmati rice or naan. Garnish with cilantro or parsley.

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