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Chicken Tikka Masala with Basmati Rice

Chicken Tikka Masala

By Jennifer Segal
This easy chicken tikka masala recipe features tender chicken in a creamy, warmly spiced tomato sauce.
Servings: 4 to 6
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour , plus at least 1 hour to marinate the chicken

Ingredients

For the Chicken

  • ½ cup whole milk yogurt
  • 1½ teaspoons salt
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala (okay to substitute curry powder)
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 pounds boneless skinless chicken breasts, cut into 2-in (2.5-cm) chunks

For the Sauce

  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 1 tablespoon finely chopped fresh ginger
  • 1¼ teaspoons garam masala (okay to substitute curry powder)
  • 1¼ teaspoons ground coriander
  • 1¾ teaspoons ground cumin
  • 1 (14-oz) can crushed tomatoes
  • 1¼ cups heavy cream
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup chopped fresh cilantro
US Customary - Metric

Instructions

  • In a bowl large enough to hold the chicken, whisk together the yogurt, salt, turmeric, garam masala, coriander, and cumin. Add the chicken and mix until it is evenly coated. Cover and marinate in the refrigerator for at least 1 hour or overnight.
  • Preheat the broiler and set an oven rack in the top position. Line a baking sheet with aluminum foil and set a wire rack on top; spray the rack with nonstick cooking spray.
  • Place the chicken on the prepared rack, spooning any marinade left in the bowl over the chicken. Broil for 7 to 8 minutes, until browned on top. (The chicken does not need to be flipped over.) While the chicken cooks, start the sauce.
  • To make the sauce: Melt the butter over medium heat in a large pan. Add the onions and ginger and cook, stirring frequently, until softened, 5 to 7 minutes. Do not brown; reduce the heat if necessary. Add the spices and cook 2 minutes more. Add the tomatoes, heavy cream, salt, sugar, pepper, and ½ cup (120 ml) water. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until thickened, about 15 minutes. Taste and adjust seasoning if necessary (I usually add a bit more salt and sugar).
  • Add the broiled chicken to the sauce and simmer until the chicken is warmed through and fully cooked, a few minutes. Sprinkle the cilantro over the chicken and serve with buttered Indian basmati rice and/or naan.

Notes

Make-Ahead Instructions: This dish can be made up to 2 days ahead of time and stored, covered, in the refrigerator. Reheat on the stovetop over medium-low heat until warmed through.

Nutrition Information

Per serving (6 servings)Calories: 475kcalCarbohydrates: 11gProtein: 38gFat: 31gSaturated Fat: 18gCholesterol: 201mgSodium: 745mgFiber: 7gSugar: 2g
Nutritional Data Disclaimer

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.