Name: Chicken Tikka Masala
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Tikka Masala

1. 1 1/4 pounds boneless skinless chicken breasts, thighs, or a mix -

2. 6 tablespoons plain whole milk yogurt -

3. 1/2 tablespoon grated ginger -

4. 3 cloves of garlic, minced -

5. 1 teaspoon cumin -

6. 1 teaspoon paprika -

7. 1 1/4 teaspoons salt -

8. 2 tablespoons canola oil, divided -

9. 1 small onion, thinly sliced (about 5 ounces, or 1 1/2 cups sliced) -

10. 2 teaspoons grated ginger -

11. 4 cloves garlic, minced -

12. 1 tablespoon ground coriander -

13. 2 teaspoons paprika -

14. 1 teaspoon garam masala -

15. 1/2 teaspoon turmeric -

16. 1/2 teaspoon freshly ground black pepper -

17. 1 (14-ounce) can crushed fire-roasted tomatoes (regular crushed tomatoes work, too) -

18. 6 tablespoons plain whole milk yogurt -

19. 1/4 to 1/2 teaspoon cayenne pepper -

20. 1/2 teaspoon salt -

21. Cooked rice , to serve -

22. Cilantro, to garnish -

How to cook deliciously - Chicken Tikka Masala

1. Stage

Prepare 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.

2. Stage

Marinate 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.)

3. Stage

Cook 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.

4. Stage

Toast 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.

5. Stage

Make 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.

6. Stage

Simmer 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.

7. Stage

Serve: Serve over cooked basmati rice and garnish with cilantro.