Description
Indian chicken tikka masala is a delicious mild curry made with marinated pieces of chicken that are finished in a creamy tomato sauce.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken thighs
- 1 cup plain Greek yogurt
- 1 3/4 cups tomato passata
- 4 shallots
- 2 cloves garlic
- 2 tablespoons garam masala
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons ground turmeric
- 1 teaspoon cayenne pepper
- 1 teaspoon ground ginger
- Fresh cilantro
- Vegetable oil
- White rice
- Naan bread
Instructions
- Cut the chicken thighs into bite size pieces and place them in a mixing bowl. Add 1 pressed clove of garlic and toss to combine.
- Season with 1 tablespoon garam masala, 1 teaspoon ground ginger, 1 teaspoon ground coriander, 1 teaspoon ground turmeric, 1 teaspoon ground cumin, 1 small teaspoon cayenne pepper, and a pinch of salt. Mix well.
- Add just under 1/2 cup plain Greek yogurt and stir until evenly coated. Let marinate for at least 15 minutes, longer if you have the time.
- Heat a splash of vegetable oil in a large skillet over medium heat. Cook the chicken for about 10 minutes, stirring occasionally, until browned and most of the moisture has cooked off. Remove from the pan and set aside.
- Finely chop the shallots and cook them in the same pan with a little more oil for 3 to 4 minutes. Mince the remaining clove of garlic and cook for 1 minute more.
- Lower the heat slightly and add 1 tablespoon garam masala, 1 teaspoon ground cumin, 1 teaspoon ground turmeric, and 1 teaspoon ground coriander. Cook briefly with the shallot and garlic mixture.
- Pour in 1 3/4 cups tomato passata and let simmer gently for 5 minutes, until slightly thickened. Stir in just under 1/2 cup yogurt along with the cooked chicken and heat gently for a few more minutes, longer if you prefer a thicker sauce.
- Serve with white rice, naan, and fresh cilantro.
- Cook Time: 45 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Indian