Description
This Chicken Tikka Masala recipe features tender, marinated chicken thighs cooked in a rich, creamy tomato and coconut milk sauce infused with authentic Indian spices. The chicken is first marinated in yogurt and spices, then seared to develop a smoky char before simmering in a deeply flavorful curry sauce. Perfectly balanced with garam masala, turmeric, cumin, and ginger, this dish delivers a comforting, restaurant-quality meal that pairs beautifully with basmati rice or naan bread.
Ingredients
Scale
For the 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
For the 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: In a large bowl, whisk together plain Greek yogurt, minced garlic, ginger paste, garam masala, cumin, turmeric, red chili powder, and salt until well combined. Add the chicken thighs and massage the marinade thoroughly into the meat, ensuring each piece is evenly coated. Transfer the marinated chicken to an airtight container and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to deeply penetrate.
- Sear the Chicken: Heat olive oil in a large cast iron skillet over medium-high heat until hot. Add the marinated chicken pieces and pan-fry for about 2-3 minutes on each side until they develop a nice brown color with slight charring. The chicken will not be fully cooked at this stage; remove from skillet and set aside.
- Start the Curry Base: Reduce the heat to medium-high and add ghee to the same skillet. Once melted, add the finely chopped onions and sauté for 3-4 minutes until translucent and fragrant, scraping up any browned bits from the pan. Add ginger paste and minced garlic, cooking for an additional minute until aromatic. Stir in arrowroot flour and all spices except salt, continuously stirring for about one minute to toast the spices and eliminate any raw flavors.
- Build the Sauce: Pour in the tomato puree and salt, stirring well and scraping any remaining browned bits from the bottom of the skillet to incorporate depth of flavor. Lower the heat to medium-low and simmer gently for 5-10 minutes, allowing the sauce to thicken and the flavors to meld perfectly.
- Finish the Curry: Stir in the coconut milk until fully combined. For a smoother sauce, use a hand blender to puree the sauce to your preferred consistency. Return the partially cooked chicken pieces to the skillet, coating them well with the sauce. Cover and simmer for 10-15 minutes, or until the chicken is fully cooked through and tender.
- Serve: Remove the chicken from the skillet and cut into bite-sized chunks. Return the chicken chunks 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 a burst of color and fresh flavor.
Notes
- For best results, marinate the chicken overnight to maximize flavor infusion.
- If you prefer a thicker sauce, simmer the sauce longer before adding the chicken or increase arrowroot flour slightly.
- Use boneless, skinless chicken thighs for juicier, more tender meat compared to chicken breasts.
- Ghee can be substituted with clarified butter or more oil if unavailable.
- Adjust red chili powder to taste for desired level of spiciness.
- Using a hand blender for the sauce is optional but creates a smoother, restaurant-style texture.
- Serve with basmati rice or naan to soak up the flavorful sauce.
