Chicken Tikka Masala
A beloved Indian dish featuring succulent chicken in a rich and creamy sauce, perfect for serving with rice or naan.
Ingredients
Main Ingredients
- 1 cup basmati rice For serving
- 1.5 pounds boneless, skinless chicken thighs Cut into 1-inch chunks
- Kosher salt and freshly ground black pepper To taste
- 1.5 tablespoons vegetable oil For cooking
- 0.5 medium sweet onion Diced
- 3 tablespoons tomato paste
- 3 cloves garlic Minced
- 1 tablespoon freshly grated ginger
- 1.5 teaspoons garam masala
- 1.5 teaspoons chili powder
- 1.5 teaspoons ground turmeric
- 1 15-ounce can tomato sauce
- 1 cup chicken stock
- 0.5 cup heavy cream
- 2 tablespoons chopped fresh cilantro leaves For garnish
Instructions
Preparation
- In a large saucepan of 2 cups water, cook the rice according to package instructions; set aside.
- Season the chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
Cooking
- Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Add the chicken and onion to the stockpot and cook until golden, about 4-5 minutes.
- Stir in the tomato paste, garlic, ginger, garam masala, chili powder, and turmeric until fragrant, about 1 minute.
- Stir in the tomato sauce and chicken stock; season with salt and pepper to taste. Bring to a boil, reduce the heat, and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
- Stir in the heavy cream until heated through, about 1 minute.
Serving
- Serve immediately with rice, garnished with cilantro, if desired.
Notes
Let leftovers cool to room temperature before storing in an airtight container. Refrigerate for up to three days or freeze for up to three months. For best flavor, marinate chicken in yogurt and spices for several hours before cooking.