Description
This Chicken Tikka Masala recipe offers a rich, creamy, and flavorful Indian-inspired curry featuring marinated and seared chicken thighs simmered in a spiced tomato and coconut milk sauce. Perfectly balanced with traditional spices and a luscious sauce, it’s a comforting dish that is sure to impress for dinner or entertaining guests.
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: Whisk together yogurt, garlic, ginger paste, garam masala, cumin, turmeric, red chili powder, and salt in a large bowl. Add chicken thighs and massage marinade into the meat until fully coated. Refrigerate in an airtight container for at least 3 hours or overnight for best flavor infusion.
- Sear the Chicken: Heat olive oil in a large cast iron skillet over medium-high heat. Add marinated chicken pieces and pan-fry each side for 2-3 minutes until nicely browned and slightly charred. Remove and set aside; chicken will finish cooking in the sauce.
- Start the Curry Base: Reduce heat to medium-high and add ghee to the skillet. Once melted, sauté finely chopped onions until translucent and fragrant (3-4 minutes), scraping browned bits from the skillet. Add ginger paste and minced garlic, cooking for an additional minute.
- Toast Spices: Stir in arrowroot flour and all spices except salt, cooking continuously for about one minute to toast and release flavors.
- Build the Sauce: Add tomato puree and salt, scraping up browned bits to incorporate flavor. Lower heat to medium-low and simmer sauce gently for 5-10 minutes until thickened and flavors meld.
- Finish the Curry: Stir in coconut milk and combine well. Use a hand blender if desired to puree the sauce until smooth. Return chicken to the skillet, coat well with sauce, cover, and simmer for 10-15 minutes until chicken is fully cooked and tender.
- Serve: Cut the cooked chicken into bite-sized chunks and stir back into the sauce. Serve hot over basmati rice, cauliflower rice, or with naan bread. Garnish with fresh cilantro for added color and flavor.
Notes
- Marinate the chicken overnight for deeper flavor and tenderness.
- You can substitute arrowroot flour with cornstarch if unavailable.
- Adjust red chili powder to taste for preferred heat level.
- For a creamier sauce, blend the curry base thoroughly before adding the chicken.
- Serve with fresh cilantro garnish for an authentic touch.
