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Chicken Tikka Masala

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 Servings

Ingredients
 

  • 4 chicken breasts, cut into bite sized cubes
  • 2 tsp curry powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp canola oil
  • 1 tbsp ghee, or butter
  • 1 medium yellow onion, diced
  • 1 green chili, a cayenne pepper also works, finely diced
  • 1 tsp grated ginger, or 1/2 tsp powdered ginger
  • 1 1/2 tsp minced garlic
  • 2 tbsp masala of choice, see below for masala substitution
  • 1 14 oz can tomato sauce
  • 2 tsp paprika
  • 1 tbsp white sugar
  • 1/3 cup heavy cream
  • 3/4 cup thick natural yogurt, plain greek yogurt works well

If you don’t have masala, use the following spices:

  • 1 tbsp cumin
  • 1 tsp ground ginger
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground turmeric
  • 1 tsp curry powder

Instructions
 

  • Season the chicken with the curry powder, salt, and black pepper. In a large stock pot over medium-high heat, heat the canola oil. Brown the chicken for 20-30 seconds on each side in batches until all chicken has been browned. Remove from pot and set aside.
  • In the same pot used to brown the chicken, reduce heat to medium-low. Add the ghee or butter, the onion, chili, ginger, and garlic. Cook, stirring occasionally, until onions are just starting to turn soft and translucent.
  • Add the masala (or other spices) to the veggies and fry until fragrant, 20-30 seconds. Add the tomato sauce, paprika, and sugar to the veggies. Cover with a lid cracked to allow steam to escape and let simmer for ten minutes, until thickened a bit.
  • Stir in the heavy cream and yogurt. Add the browned chicken to the mixture and stir (you can add frozen veggies at this point if you’d like). Cover with a lid cracked to allow steam to escape and cook for 25-30 minutes, or until chicken is cooked through and tender. Taste the sauce and add salt or cayenne pepper (to make it spicier) if necessary.
  • Serve with rice and naan. To make coriander rice, cook basmati or your rice of choice according to package directions for 3-4 people and add 1/2 teaspoon of dried coriander to the water.
Cuisine: Indian
Course: Dinner
Author: Chelsea Cole
Did you make this recipe?Mention @aducksoven on Instagram or tag #aducksoven.