Chicken Tikka Masala
Chicken Tikka Masala. Chicken thighs marinated then broiled until golden brown. Served in a creamy fragrant tomato cream sauce.
This is the Best Chicken Tikka Masala! It is so flavorful, creamy and loaded with spices. For this recipe I like to use chicken thighs instead of breasts. I marinate the chicken for at least 30 minutes or overnight. The chicken gets marinated in yogurt, fresh squeezed lemon juice and spices. The yogurt and lemon juice help to tenderize the chicken and keep it moist.
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The sauce is made up of onions, ginger, garlic and tons of spices. Next I stir in tomato sauce and heavy cream and let the sauce simmer until thickened. Season with salt and pepper to taste and sprinkle with fresh chopped cilantro.
Serve this Chicken Tikka Masala with basmati rice and garlic naan to make it a meal!
Chicken Tikka Masala
Ingredients
Marinade
- 1½ pounds boneless skinless chicken thighs
- 1 cup yogurt
- 1 tablespoon lemon juice
- 1 teaspoon garam masala
- 1 teaspoon cayenne
- ¾ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon tumeric
Sauce
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1 teaspoon garam masala
- 1 teaspoon tumeric
- 1 (8 ounce) can tomato sauce
- 1 cup heavy cream
- salt and pepper, to taste
- fresh chopped cilantro for garnish, if desired
Instructions
- Add all of the marinade ingredients to a large ziplock bag. Toss to coat the chicken. Refrigerate for at least 30 minutes or overnight.
- Preheat broiler and set oven rack to the highest position. Spray a rimmed baking sheet with nonstick cooking spray.
- Spread the chicken including the marinade onto the prepared baking sheet.
- Broil for 8 minutes or until golden brown, make sure to keep an eye on it. You do not need to flip the chicken.
- Meanwhile start your sauce by heating a large pot over medium high heat and add in butter.
- Once melted add in onion and saute for 2-3 minutes.
- Add in garlic, ginger, cumin, paprika, garam masala and tummeric. Saute for 1-2 minutes or until garlic is golden brown and the spices are fragrant.
- Next add in the tomato sauce and cream. Simmer for 15-20 minutes or until the sauce is thickened.
- Add the chicken to the pan and simmer for an additional 5 minutes.
- Season with salt and pepper to taste.
- Serve immediately with fresh chopped cilantro for garnish, if desired.