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Homemade chicken tikka masala with creamy tomato sauce served over basmati rice

Easy Chicken Tikka Masala with Creamy Tomato Sauce

Tender yogurt-marinated chicken simmered in a warmly spiced tomato sauce with cream, ginger, and garlic.
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Prep Time 20 minutes
Cook Time 35 minutes
Marinating Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 500
Ingredients Method

Ingredients
  

  • 1 1/2 lb boneless skinless chicken thighs cut into 1-inch pieces
  • 1/2 cup plain whole-milk yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon garam masala
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1 tablespoon neutral oil
  • 1 tablespoon unsalted butter
  • 1 small yellow onion finely chopped
  • 3 garlic cloves minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon tomato paste
  • 1 can 14.5 ounces crushed tomatoes
  • 1/2 cup heavy cream
  • 1/4 teaspoon cayenne optional
  • 2 tablespoons chopped cilantro
  • Cooked basmati rice for serving

Method
 

  1. Mix yogurt, lemon juice, garam masala, paprika, cumin, and salt. Coat the chicken, cover, and refrigerate for at least 30 minutes or up to 8 hours.
  2. Heat oil in a large skillet over medium-high. Brown chicken in batches for about 3 minutes per side; transfer to a plate. It will finish cooking in the sauce.
  3. Reduce heat to medium. Melt butter, then cook onion until soft, 5 to 6 minutes. Stir in garlic, ginger, and tomato paste; cook 1 minute.
  4. Add crushed tomatoes and optional cayenne. Simmer gently for 10 minutes, stirring, until slightly thickened.
  5. Return chicken and juices to the skillet. Simmer 8 to 10 minutes, until the thickest pieces reach 165°F (74°C).
  6. Stir in cream and warm gently for 2 minutes without boiling. Taste, adjust salt, finish with cilantro, and serve over basmati rice.