Skip the takeout and whip up this easy Chicken Tikka Masala on your stovetop at home! Tender yogurt-marinated chicken, bursting with ginger, garlic, and Indian spices in a deliciously creamy tomato sauce - it's perfect for mopping up with a batch of naan bread on a cool night.
Course Main Course
Cuisine British, Indian
Keyword chicken tikka masala
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Marinating Time 1 hourhour
Total Time 2 hourshours20 minutesminutes
Servings 4
Calories 643kcal
Author Erica
Ingredients
¾cupplain yogurtor sour cream
1tablespoonlemon juice
1tablespoonfresh gingergrated
1 tablespooncumin
2teaspoonscayenne pepper
1teaspoonground cinnamon
1teaspoon turmeric
1teaspoonkosher salt
1teaspoonblack pepper
⅛teaspooncardamom
1 ½poundschicken breasts or thighsboneless, skinless; cubed
In a bowl or plastic zipper bag, combine yogurt, lime juice, ginger, spices, and cubed chicken. Toss to combine. Refrigerate for 10 minutes (thighs) to 1 hour (breasts), or overnight.
Melt 1 tablespoon ghee in a large skillet or Dutch oven set over medium heat. When sizzling, add chicken pieces in 2-3 single-layer batches batches. Cook 3-4 minutes until browned on both sides. Transfer to a clean bowl or plater and set aside.
In the same skillet, melt remaining ghee. Saute the onions and jalapeno 2-3 minutes until soft. Add the garlic and cook 1 minute until fragrant. Stir in the paprika, cumin, and salt. Add the chicken broth and scrape the browned bits off the bottom of the pan.
Add the tomato sauce and cream and stir well. Lower heat to low and allow sauce to simmer 15-20 minutes, stirring occasionally, until thickened.
Bring heat up to medium-low. Return the chicken and juices to the pan and cook 10-15 minutes until warmed through and sauce is thick. If thinning is needed, add more chicken broth.
Remove from heat and stir in cilantro. Serve with warm basmati rice and naan bread.