Chicken Tikka Masala
Master the art of chicken tikka masala with this easy-to-follow, flavor-packed recipe.
Equipment
- oven safe skillet
Ingredients
- 16 oz boneless, skinless chicken breasts cut into cubes
- 1 cup plain whole milk yogurt
- 2 tablespoon turmeric
- 2 tablespoons yellow curry
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 tablespoon garam masala
- 1 tablespoon ginger minced
- ½ cup onion chopped
- 1 tablespoon red curry paste
- 1 tablespoon garlic minced
- 1 tablespoon tomato paste
- 1 cup cherry tomatoes sliced in half
- 5 cardamom pods crushed & seeds reserved
- 1 teaspoon red pepper flakes
- ½ cup heavy cream
- 2 tablespoon ghee for sauting
- cilantro for topping
- salt & pepper to taste
- basmati rice for serving
Instructions
- In a large bowl, whisk together the yogurt with two tablespoons turmeric, two tablespoons yellow curry, and one tablespoon each of cumin, coriander, and garam masala. Add the cubed chicken to the sauce and marinate for at least 4-6 hours (or longer for deeper flavor).
- Heat a skillet over medium-high heat. Add the ghee until melted, then add the chopped onion. Sauté until softened, about five minutes. Stir in the red curry paste and tomato paste.
- Crush the cardamom pods and stir in the seeds until fragrant. Add in the minced ginger and garlic. Season with salt and pepper, and add red pepper flakes if you prefer a spicier tikka masala.
- Add the halved cherry tomatoes to the skillet. Cook, stirring occasionally, until the tomatoes are soft enough to be easily crushed with the back of a wooden spoon - about 4-5 minutes.
- Pour the marinade and chicken into the skillet. Stir to incorporate the onions and tomatoes. Let the sauce simmer, stirring occasionally, for 8-10 minutes, or until the chicken is cooked through and has reached an internal temperature of 165°F.
- Serve right away alongside cooked basmati rice. Top with cilantro for added freshness and flavor. Naan and samosas can be served as additional sides - enjoy!
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