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 20minutes
Cook Time 1hour
Marinating Time 1hour
Total Time 1hour20minutes
3/4cupplain yogurtor sour cream
1 1/2poundschicken breasts or thighsboneless, skinless; cubed
1 1/2cups heavy creamor coconut milk
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.