Description
A rich, creamy, and flavorful homemade chicken tikka masala that is better than takeout, cheaper than delivery, and ready in about 45 minutes. This recipe features tender broiled chicken thighs in a smooth, spiced tomato sauce.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, cut into 1.5-inch chunks
- ½ cup full-fat plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons tikka masala spice blend
- 1 teaspoon salt
- 3 tablespoons butter
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- 1 cup low-sodium chicken broth
- ½ cup heavy cream
- ¼ cup fresh cilantro, chopped
- ½ teaspoon black pepper
Instructions
- In a large bowl, whisk together Greek yogurt, lemon juice, minced garlic, grated ginger, tikka masala spice blend, and salt. Toss chicken chunks in the mixture to coat well. Cover and refrigerate for at least 30 minutes (or overnight).
- Preheat oven broiler to high. Line a baking sheet with parchment paper. Spread marinated chicken in a single layer. Broil for 5-7 minutes, flipping halfway, until slightly charred and cooked through but not fully done. Set aside.
- While chicken broils, heat butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion and cook for 4-5 minutes until soft and translucent.
- Add minced garlic and grated ginger to the pot; cook for 1 minute, stirring constantly to prevent burning.
- Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, chicken broth, salt, and black pepper. Stir to combine.
- Bring the sauce to a simmer, then reduce heat to low. Cook uncovered for 15-20 minutes to allow flavors to meld and sauce to reduce.
- Carefully transfer the hot sauce to a blender and blend until completely smooth (or use an immersion blender). Return the smooth sauce to the pot and bring back to a gentle simmer.
- Add the broiled chicken pieces to the sauce. Stir gently to coat. Reduce heat to low and stir in heavy cream.
- Simmer for 3-5 minutes until chicken is heated through and sauce has thickened slightly. Taste and adjust seasoning with salt or spice as desired.
- Serve immediately over basmati rice, garnished with fresh chopped cilantro.
Notes
For best results, use fresh ginger and garlic. The sauce can be blended for a restaurant-smooth texture. This dish freezes well for up to 3 months. If using chicken breasts, reduce broiling time to 4-5 minutes to prevent drying out. For a vegetarian version, substitute chicken with chickpeas or paneer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving with basma
- Calories: 520
- Sugar: 12
- Sodium: 680
- Fat: 26
- Saturated Fat: 12
- Carbohydrates: 28
- Fiber: 4
- Protein: 35
Keywords: chicken tikka masala, indian food, easy dinner, family meal, budget cooking, homemade curry, meal prep