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–+ servings
A black plate with white rice and chicken curry topped with chopped herbs, served with pieces of naan bread; beside the plate, a bowl holds more curry and rice cooked to perfection like a Dutch Oven Pot Roast.
Tender chicken thighs marinated in yogurt and spices, simmered in a creamy tomato masala sauce, then topped with cilantro and a touch of honey.

Chicken Tikka Masala

Ingredients 

For the chicken marinade

  • 4-5 boneless, skinless chicken thighs
  • ¼ cup plain yogurt
  • ½ tbsp fresh ginger grated
  • 2 garlic cloves minced
  • ½ tsp chili powder
  • ½ tbsp ground coriander
  • ½ tsp salt
  • Juice of ½ a lemon

For the masala sauce

  • 2 tbsp neutral oil
  • 1 onion thinly sliced
  • 1 inch piece of ginger grated
  • 4 garlic cloves minced
  • 1 ½ tsp ground cardamom
  • 2 tsp garam masala
  • 2 tsp ground coriander
  • 1 tsp chili powder
  • 1 ½ cup heavy cream
  • 6 tbsp tomato paste
  • 4 tbsp water
  • ½ tsp sugar
  • salt to taste

To garnish

  • Fresh cilantro
  • Honey a small drizzle of about ½ tsp adds the perfect balance of sweet with spicy

Instructions

Marinade the chicken

  1. In a small bowl, combine ¼ cup plain yogurt, ½ tbsp fresh ginger, 2 garlic cloves, ½ tsp chili powder, ½ tbsp ground coriander, ½ tsp salt, and Juice of ½ a lemon.
  2. In a gallon ziplock bag, add 4-5 boneless, skinless chicken thighs and the marinade. Remove the air from the bag and massage the marinade into the chicken. Refrigerate for a minimum of 30 minutes or up to overnight.

Cook the chicken

  1. Remove chicken from the marinade and sit on a wire rack to drain off excess. If you don't drain off the excess, there will be too much moisture in the skillet to get a good sear on the chicken.
  2. Heat a large cast-iron skillet over high heat. Add 2 tbsp olive oil and sear the chicken on both sides until cooked through and a good sear has formed (about 5-6 minutes). Remove from skillet and set aside.

Make the masala sauce

  1. Reduce the heat to medium. In the same pan, add 2 tbsp neutral oil. Add 1 onion and 6 tbsp tomato pasteCook until softened (about 3 minutes), stirring frequently.
  2. Add 1 inch piece of ginger and 4 garlic cloves and cook until fragrant (about 30 seconds).
  3. Add 1 ½ tsp ground cardamom, 2 tsp garam masala, 2 tsp ground coriander, 1 tsp chili powder. Stir to combine. Cook until fragrant (about 1-2 minutes).
  4. Add 1 ½ cup heavy cream, 4 tbsp water, and ½ tsp sugar. Stir to combine. Bring to a boil.
  5. While the sauce is coming to a boil, chop the chicken into bite-sized pieces. Add to the sauce and reduce to a simmer. Simmer for 15 minutes. Taste and salt to your desired flavor.

Serve

  1. Serve warm over rice and garnish with cilantro and a drizzle of honey. Pair with a piece of warm naan.
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