Chicken Tikka Masala
Roasted marinated chicken chunks in a creamy, spiced tomato-based sauce.
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Ingredients
- 1.5 pounds Boneless chicken thighs, cut into bite-sized pieces
- 1 cup Plain Greek yogurt
- 2 tablespoons Garam masala
- 1 teaspoon Turmeric powder
- 15 ounces Tomato puree
- 1 cup Heavy cream
- 2 tablespoons Fresh ginger, minced
- 4 cloves Garlic cloves, minced
- 3 tablespoons Vegetable oil
- 1 large Yellow onion, finely diced
- 1 tablespoon Cumin powder
- 0.25 cup Fresh cilantro, chopped(optional)
Instructions
- 1
In a large bowl, whisk together the yogurt, 1 tablespoon of garam masala, turmeric, and half of the ginger and garlic.
- 2
Add the chicken pieces to the yogurt mixture, coat thoroughly, and marinate in the refrigerator for at least 1 hour.
- 3
Preheat your oven to 450°F (230°C) and roast the marinated chicken on a wire rack for 15-20 minutes until slightly charred.
- 4
While the chicken roasts, heat oil in a large skillet over medium heat and sauté the diced onions until translucent and golden.
- 5
Stir in the remaining ginger, garlic, cumin, and the rest of the garam masala, cooking for 2 minutes until fragrant.
- 6
Pour in the tomato puree and simmer for 10 minutes, then stir in the heavy cream to create a smooth, orange sauce.
- 7
Add the roasted chicken pieces into the simmering sauce and cook for an additional 5-10 minutes to meld flavors.
- 8
Garnish with fresh cilantro and serve hot over basmati rice or with warm naan bread.
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