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Authentic Homemade Chicken Tikka Masala (Easy Guide)

Classic Chicken Tikka Masala

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Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings 4

Ingredients
  

  • 1.5 lbs Chicken thighs, boneless and skinless Cut into bite-sized pieces
  • 1 cup Plain yogurt Divided use (for marinade and serving dip)
  • 2 tbsp Garlic, minced Divided use (half for marinade, half for sauce)
  • 1 tbsp Ginger, grated Divided use (half for marinade, half for sauce)
  • 2 tbsp Garam masala Divided use (half for marinade, half for sauce)
  • 28 oz Crushed tomatoes Canned
  • 1/2 cup Heavy cream Added at the end of cooking
  • 2 cups Basmati rice Cooked according to package directions
  • 4 pieces Naan bread Warmed for serving
  • 1/4 cup Fresh cilantro Finely chopped for garnish

Instructions
 

  • Mix 1 cup of plain yogurt, 1 tablespoon of minced garlic, 1/2 tablespoon of grated ginger, and 1 tablespoon of garam masala in a large bowl. Add the chicken thighs and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes.
  • Heat a splash of oil in a large skillet over medium-high heat. Add the marinated chicken pieces and sear for 5 to 6 minutes until browned and slightly charred on the edges. Remove the chicken from the skillet and set aside.
  • In the same skillet, reduce heat to medium and add the remaining 1 tablespoon of minced garlic and 1/2 tablespoon of grated ginger. Sauté for 1 minute until fragrant.
  • Stir in the remaining 1 tablespoon of garam masala and pour in the 28 oz of crushed tomatoes. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
  • Stir the 1/2 cup of heavy cream into the tomato sauce. Add the browned chicken back into the skillet. Simmer for an additional 10 minutes until the chicken is cooked through.
  • Garnish with 1/4 cup of chopped fresh cilantro. Serve hot with 2 cups of cooked basmati rice, 4 pieces of warmed naan bread, and extra plain yogurt for dipping.