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Easy Chicken Tikka Masala Recipe

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This Easy Chicken Tikka Masala recipe combines tender chicken thighs simmered in a rich, spiced tomato and cream sauce, served alongside fluffy basmati rice. Ready in just 30 minutes, it brings authentic Indian flavors to your table with minimal effort, perfect for a hearty weeknight dinner.

Ingredients

Rice

  • 1 cup basmati rice
  • 2 cups water

Chicken Tikka Masala

  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
  • Kosher salt, to taste (about 1 teaspoon for seasoning and additional as needed)
  • Freshly ground black pepper, to taste (about 1/2 teaspoon for seasoning and additional as needed)
  • 1 1/2 tablespoons vegetable oil
  • 1/2 medium sweet onion, diced
  • 3 tablespoons tomato paste
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 1/2 teaspoons garam masala
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons ground turmeric
  • 1 (15-ounce) can tomato sauce
  • 1 cup chicken stock
  • 1/2 cup heavy cream
  • 2 tablespoons chopped fresh cilantro leaves (optional, for garnish)

Instructions

  1. Cook the Rice: In a large saucepan, bring 2 cups of water to a boil. Add 1 cup of basmati rice, reduce heat to low, cover, and cook according to package instructions until fluffy, about 15 minutes. Remove from heat and set aside.
  2. Season the Chicken: Pat the chicken thigh chunks dry and season evenly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
  3. Sauté Chicken and Onion: Heat 1 1/2 tablespoons vegetable oil in a large stockpot or Dutch oven over medium heat. Add the seasoned chicken pieces and diced onion, cooking until the chicken is golden brown and the onion is softened, about 4 to 5 minutes, stirring occasionally to prevent sticking.
  4. Add Spices and Aromatics: Stir in 3 tablespoons tomato paste, 3 cloves minced garlic, 1 tablespoon grated ginger, 1 1/2 teaspoons garam masala, 1 1/2 teaspoons chili powder, and 1 1/2 teaspoons turmeric. Cook while stirring continuously for about 1 minute until the mixture becomes fragrant.
  5. Simmer the Sauce: Pour in the 15-ounce can of tomato sauce and 1 cup chicken stock. Season with additional salt and pepper to taste. Bring the sauce to a boil, then reduce heat to low and simmer, stirring occasionally, until the sauce thickens slightly and reduces, about 10 minutes.
  6. Finish with Cream: Stir in 1/2 cup heavy cream and continue to cook for about 1 minute until heated through and the sauce is creamy.
  7. Serve: Spoon the chicken tikka masala over the cooked basmati rice. Garnish with 2 tablespoons chopped fresh cilantro leaves if desired. Serve immediately while hot.

Notes

  • Use boneless, skinless chicken thighs for juicier, more flavorful meat compared to chicken breasts.
  • Adjust chili powder according to your preferred spice level.
  • If you prefer a thicker sauce, simmer the sauce longer until desired consistency is achieved.
  • For a dairy-free version, substitute heavy cream with coconut cream or a non-dairy alternative.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Find it online: https://yumntasty.com/easy-chicken-tikka-masala-recipe/