Chicken Tikka Masala

Ingredients

• 455 g chicken thighs (about 3 chicken thighs, cut into cubes)
• 3 tbsp Greek yogurt (large tablespoons)
• 1 tbsp ginger (freshly grated or paste)
• 1 garlic clove (minced)
• 0.5 lemon juice (juice of 1/2 lemon)
• 0.5 tsp paprika (for chicken marinade)
• 0.5 tsp cumin (for chicken marinade)
• 0.5 tsp garam masala (for chicken marinade)
• 1 tsp salt (for chicken marinade)
• 0.25 tsp black pepper
• 0.25 tsp turmeric (for chicken marinade)
• 1 tbsp olive oil (for frying chicken)
• 0.5 red onion (diced)
• 1 garlic clove (minced, for sauce)
• 2 cup tomato passata
• 0.5 cup water
• 2 tsp sugar (helps balance acidity)
• 0.5 cup heavy cream (can substitute with evaporated milk)
• 0.5 tsp paprika (for sauce)
• 0.5 tsp coriander powder
• 0.125 tsp turmeric (for sauce)
• 1 tsp cumin (for sauce)
• 1 tsp garam masala (for sauce)
• 0.5 tsp salt (for sauce)
• fresh cilantro (for garnish)
• heavy cream (extra drizzle for garnish)

Steps

1. 1

   Cut the chicken thighs into cubes and add them into a large mixing bowl.

2. 2

   Add the Greek yogurt, ginger, minced garlic, lemon juice, and all the marinade spices (paprika, cumin, garam masala, salt, black pepper, and turmeric) to the bowl.

3. 3

   Mix everything really well until the chicken is fully coated. Let it marinate for 30 minutes to allow the flavors to penetrate.

4. 4

   In a pan, heat a little olive oil over medium-high heat.

5. 5

   Add the marinated chicken to the pan and cook until it’s fully done and browned. Once ready, take the chicken out and set it aside.

6. 6

   In the same pan, add the diced red onion and minced garlic. Cook until soft and fragrant.

7. 7

   Add the sauce spices (paprika, coriander powder, turmeric, cumin, garam masala, and salt) to the pan and let them bloom in the oil for a few minutes.

8. 8

   Pour in the tomato passata and water, then mix everything together.

9. 9

   Add the sugar and stir again to balance the acidity of the tomatoes.

10. 10

    Add the heavy cream and mix until the sauce is smooth and creamy.

11. 11

    Finally, add the cooked chicken back into the sauce and let it simmer for a few more minutes so everything comes together.

12. 12

    Finish the dish with fresh cilantro and a drizzle of heavy cream on top.

13. 13

    Serve warm with rice and naan bread.

Notes

You can add more spices if needed or to taste. You can substitute the heavy cream with evaporated milk. You can use chicken breast instead of chicken thighs. You can add more sugar if needed to balance the acidity. If substituting tomato passata with regular tomatoes, it is recommended to blend them first.

Nutrition per serving

• main
• chicken
• tikka masala
• indian-inspired
• dinner
• spicy
• creamy