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Weeknight Chicken Tikka Masala
Indian

Weeknight Chicken Tikka Masala

Creamy tomato-spiced chicken in a rich, gingery sauce. Serve over basmati and rival any takeout you know.

Total
45 min
Prep
15 min
Cook
30 min
Serves
4
  • comfort
  • kid-friendly

Ingredients

For 4 servings

  • chicken thighs20 oz
  • basmati rice1 cup
  • canned diced tomatoes1½ can
  • plain yogurt8 tbsp
  • heavy cream4 tbsp
  • yellow onion1 piece
  • garlic8 clove
  • fresh ginger2 tsp
  • tomato paste4 tbsp
  • garam masala3 tsp
  • ground cumin2 tsp
  • paprika2 tsp
  • ground turmeric1 tsp
  • butter2 tbsp
  • olive oil2 tbsp
  • fresh cilantro4 sprig
  • salt2 tsp

You'll need

skillet · pot · bowl

Method

  1. Marinate chicken with yogurt, half the garam masala, cumin, paprika, turmeric, grated ginger, and salt. Rest 10 minutes.

    10 min · rest

  2. Cook rice per package.

    18 min · boil

  3. Heat oil in a skillet over medium-high. Sear chicken 6 minutes until browned at edges. Remove.

    6 min · saute

  4. Add butter and diced onion, cook 4 minutes. Add minced garlic and remaining garam masala, 1 minute.

    5 min · saute

  5. Stir in tomato paste, cook 1 minute. Add tomatoes and a quarter cup water. Simmer 10 minutes.

    11 min · simmer

  6. Return chicken. Stir in cream. Simmer 3 minutes until chicken is cooked through.

    3 min · simmer

  7. Serve over rice. Top with cilantro.

    2 min

Serving suggestion

A spoon of yogurt and a squeeze of lemon wake the whole plate up.

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