🔪CHOP

Chicken Tikka Masala

Tender marinated chicken pieces simmered in a rich, spiced tomato-cream sauce. A beloved Indian classic made at home.

50 min4 servingsMediumIndian
high-protein

Chicken tikka masala is one of the most popular Indian-inspired dishes in the world, and this version brings it to your home kitchen without a tandoor oven. Chicken thighs are marinated in spiced yogurt, then seared until charred and tender. The masala sauce starts with a base of onions, garlic, and ginger cooked down with garam masala, turmeric, and cumin, then simmered with crushed tomatoes and finished with a swirl of cream. The chicken is folded back into the sauce to soak up all those complex flavors. Serve it over basmati rice with warm naan on the side for a comforting, restaurant-quality dinner.

Nutrition per Serving

420

Calories

36g

Protein

14g

Carbs

24g

Fat

Ingredients

  • 1.5 lbs boneless skinless chicken thighs, cubed
  • 1/2 cup plain yogurt
  • 2 tsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 (14 oz) can crushed tomatoes
  • 1/2 cup heavy cream
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp vegetable oil
  • 1 tsp salt

Instructions

1

Combine yogurt, 1 teaspoon garam masala, turmeric, and half the salt in a bowl. Add cubed chicken, toss to coat, and let marinate for at least 15 minutes (or up to overnight in the fridge).

2

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the marinated chicken in batches and sear for 3-4 minutes per side until charred. Transfer to a plate (chicken does not need to be cooked through yet).

3

Add the remaining oil to the skillet. Saute the diced onion over medium heat for 5-6 minutes until softened. Add garlic and ginger and cook for 1 minute until fragrant.

4

Stir in the remaining garam masala and cumin. Cook for 30 seconds, then pour in the crushed tomatoes and remaining salt. Simmer for 10 minutes, stirring occasionally, until the sauce thickens.

5

Stir in the heavy cream. Return the seared chicken pieces to the sauce. Simmer for 8-10 minutes until the chicken is cooked through and the sauce is rich and creamy.

6

Taste and adjust seasoning. Serve over basmati rice, garnished with fresh cilantro and a side of warm naan.

Get personalized recipes like this

Scan your fridge and CHOP generates recipes from what you already have.

Sign Up Free

Ready to cook what you've got?

Snap a photo of your fridge and get personalized recipes in seconds.

Get Started FreeSee How It Works