Chicken Tikka Masala

Total Time: 35 minutes

Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 5

Author: Lisa Lin


Chicken Tikka Masala


· 1 1/4 pounds boneless skinless chicken breasts, thighs, or a mix· 6 tablespoons plain whole milk yogurt· 1/2 tablespoon grated ginger· 3 cloves of garlic, minced· 1 teaspoon cumin· 1 teaspoon paprika· 1 1/4 teaspoons salt· 2 tablespoons canola oil, divided· 1 small onion, thinly sliced (about 5 ounces, or 1 1/2 cups sliced)· 2 teaspoons grated ginger· 4 cloves garlic, minced· 1 tablespoon ground coriander· 2 teaspoons paprika· 1 teaspoon garam masala· 1/2 teaspoon turmeric· 1/2 teaspoon freshly ground black pepper· 1 (14-ounce) can crushed fire-roasted tomatoes (regular crushed tomatoes work, too)· 6 tablespoons plain whole milk yogurt· 1/4 to 1/2 teaspoon cayenne pepper· 1/2 teaspoon salt· Cooked rice, to serve· Cilantro, to garnish


Step 1Prepare the chicken: Trim chicken thighs of any extra fat. Chop into bite-sized pieces about 1/2 to 1-inch wide. Place the chicken thigh pieces to a medium bowl.Add the yogurt, ginger, garlic, cumin, paprika and salt. Using your hands, combine the chicken with the spices until the chicken is evenly coated.Step 2Marinate the chicken: Cover the bowl with plastic wrap and let the chicken marinate in the fridge for at least 45 minutes or as long as overnight. (Marinating for 4 to 6 hours is perfect.)Step 3Cook the chicken: In a large skillet, heat 1 tablespoon of canola oil over medium-high heat. Add the chicken thigh pieces and cook for about 6 to 7 minutes, until they’re cooked through. Transfer to a plate and set aside.Step 4Toast the spices: Wipe down the pan you used to cook the chicken. Heat remaining canola oil over medium heat. Add the onions and cook for 5 minutes, until softened, stirring often.Add the grated ginger, minced garlic, coriander, paprika, garam masala, turmeric, black pepper, salt, and cayenne. Let the spices cook until fragrant, about 30 seconds to a minute.Step 5Make the sauce: Add the crushed tomatoes to the pan with the spices and let everything cook for 4 minutes, stirring often. Add the yogurt and stir to combine.Step 6Simmer the sauce: Reduce the heat to medium-low and let the sauce simmer for another 4 minutes. Add the chicken pieces to the pan and coat with sauce.Step 7Serve: Serve over cooked basmati rice and garnish with cilantro.