Description
This Chicken Tikka Masala recipe features marinated boneless chicken thighs cooked in a rich, creamy tomato and coconut milk sauce infused with aromatic spices like garam masala, cumin, turmeric, and red chili powder. The chicken is seared to develop a smoky char before simmering in the flavorful curry sauce, making for a comforting and authentic Indian-inspired dish perfect for serving with rice or naan.
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 yogurt, minced garlic, ginger paste, garam masala, cumin, turmeric, red chili powder, and salt in a large bowl. Add the chicken thighs and massage the marinade thoroughly into each piece, ensuring even coating. Transfer to 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. When hot, add the marinated chicken pieces and pan fry for 2-3 minutes per side until browned and slightly charred. Remove from skillet and set aside; the chicken will finish cooking in the sauce.
- Start the Curry Base: Reduce heat to medium-high and add ghee to the same skillet. Once melted, add finely chopped onions and sauté until translucent and fragrant, about 3-4 minutes, scraping up browned bits. Add ginger paste and minced garlic, cooking for another minute until aromatic. Incorporate arrowroot flour and all spices except salt, stirring continuously for about one minute to toast the spices and erase raw flavors.
- Build the Sauce: Add tomato puree and salt to the skillet, scraping and stirring to combine all flavorful bits. Lower heat to medium-low and simmer gently for 5-10 minutes until the sauce thickens slightly and flavors meld.
- Finish the Curry: Pour in the coconut milk, stirring well. For a smoother texture, optionally use a hand blender to puree the sauce until smooth. Return the seared chicken to the skillet, coating pieces in sauce. Cover and simmer for 10-15 minutes until chicken is fully cooked and tender.
- Serve: Remove chicken and cut into bite-sized chunks. Return to sauce, stir to combine, and serve hot over basmati rice, cauliflower rice, or with naan bread. Garnish with fresh cilantro for added color and flavor.
Notes
- Marinating overnight enhances the flavor and tenderness of the chicken.
- Using arrowroot flour helps thicken the sauce gently without altering flavor.
- Hand blending the sauce creates a restaurant-style smooth texture but can be skipped for a chunkier sauce.
- Adjust red chili powder to taste for desired spice level.
- Ghee adds richness; substitute with butter if unavailable but ghee is preferred for authenticity.
- Serve with basmati rice or naan to complement the spiced sauce perfectly.
