Description
This Chicken Tikka Masala recipe features tender boneless chicken thighs marinated in a spiced yogurt mixture, seared to perfection, and simmered in a rich, creamy tomato and coconut milk sauce. Enhanced with traditional Indian spices like garam masala, cumin, turmeric, and coriander, this dish delivers a flavorful and comforting meal perfect served over basmati rice or with naan bread.
Ingredients
Scale
Chicken Marinade
- 2 lb boneless, skinless chicken thighs, excess fat trimmed
- 1/2 cup Chobani plain, non-fat Greek yogurt
- 5 cloves garlic, minced
- 1 tbsp ginger paste
- 1 tsp garam masala
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp red chili powder
- 1 tsp salt
Curry Sauce
- 13.5 oz can light coconut milk
- 13.5 oz can no salt added tomato puree
- 1 large onion, finely chopped (280 grams)
- 4 cloves garlic, minced
- 2 tbsp ghee (1 oz)
- 1 tbsp olive oil or vegetable oil (1/2 oz)
- 1 tbsp ginger paste
- 2 tsp arrowroot flour
- 1/2 tbsp garam masala
- 1/2 tbsp cumin
- 1/2 tbsp red chili powder
- 1 tsp turmeric
- 1 tsp coriander
- 1 tsp salt
Instructions
- Marinate the Chicken: Whisk together the yogurt, minced garlic, ginger paste, garam masala, cumin, turmeric, red chili powder, and salt in a large bowl until fully combined. Add the chicken thighs and massage the marinade into the meat well, coating each piece thoroughly. Transfer the chicken into an airtight container and refrigerate for at least 3 hours, preferably overnight, to allow deep flavor penetration.
- Sear the Chicken: Heat olive oil in a large cast iron skillet over medium-high heat. Once hot, place the marinated chicken pieces in the skillet and pan-fry for 2-3 minutes on each side until they develop a nice brown and slightly charred crust. Remove the chicken from the skillet and set aside; note that the chicken is not fully cooked at this stage.
- Start the Curry Base: Lower the heat to medium-high and melt the ghee in the same skillet. Add the finely chopped onions and sauté for 3-4 minutes until they become translucent and fragrant, stirring to scrape up any browned bits from the pan bottom. Add ginger paste and minced garlic, cooking for an additional minute until aromatic. Then sprinkle in the arrowroot flour and all spices except salt, stirring continuously for about a minute to toast and develop their flavors.
- Build the Sauce: Stir in the tomato puree and salt into the skillet, scraping the bottom to incorporate all flavorful bits. Reduce the heat to medium-low and let the sauce simmer gently for 5 to 10 minutes to meld flavors and thicken slightly.
- Finish the Curry: Pour in the light coconut milk and stir well to combine. Optionally, use a hand blender to puree the sauce to a smooth consistency for a restaurant-style finish. Return the seared chicken pieces to the skillet, coating them thoroughly in the sauce. Cover and simmer for 10-15 minutes until the chicken is fully cooked through and tender.
- Serve: Remove the cooked chicken and cut into bite-sized chunks. Return the chicken to the sauce, stir gently to combine, and serve hot over basmati rice, cauliflower rice, or with naan bread. Garnish with fresh cilantro to add bright color and fresh flavor.
Notes
- Marinating the chicken overnight enhances flavor and tenderness.
- Arrowroot flour helps to thicken the sauce naturally without gluten.
- You can substitute ghee with butter if unavailable, but ghee adds authentic flavor.
- Adjust red chili powder amount to control the spice level.
- Use a hand blender carefully to avoid splattering when pureeing the hot sauce.
- Serving with basmati rice or naan complements the creamy sauce perfectly.
