In this Chicken Tikka Masala recipe, pieces of chicken thigh meat marinates in a spiced yogurt combination and prepared in a garam masala spiced, tomato and coconut milk sauce. Serve with rice and naan.
Why hi, beautiful plate of food. Chicken tikka masala is among my favorite Indian meals, next to Butter Chicken, naturally. What can I state? I’m an overall sucker for chicken in thick, lively sauces. Have you seen a more colorful dish in your life?
Tikka Masala has always been something I consume while Pat’s up north hunting or when he’s on a summer golf journey. The lady enjoys the pungently spiced and abundant tikka masala however wont go near rice.
I serve it next to a mound of coconut rice and either naan or pita bread, to absorb all that thick orange gravy. It’s incredible.
Whether you’re feeding your family or flying solo, there’s no requirement to go out when you can satisfy your yearning for tikka masala in the convenience of your home … pajamas, red wine and Netflix are absolutely optional. Forks required.
There’s a couple of methods I make this. Summer months I will grill the marinated chicken on our outdoor grill. During the chillier months, I prepare it all in one pan. It was drizzling the day I made this so I chose the one-pan chicken tikka masala bit.
Place 2 pounds chicken thighs (that have been cut into 1-inch pieces) into a big bowl with 1 cup of whole milk plain yogurt, juice of half a lemon, 1 heaping tablespoon ginger, 2 teaspoons of both ground cumin and chili powder, 1-1/2 teaspoons annatto (which will provide it that marvelous color, however optional), 1 teaspoon both cinnamon and kosher salt and 3/4 teaspoon black pepper. Toss to integrate and cool for 1 to 3 hours.
After the chicken marinates, add 2 tablespoons of butter to a big 12- inch frying pan and heat over medium/medium-high.
Next, include in the marinaded chicken and bring to a simmer.
Serve beside coconut rice with pita (or naan) and brace yourself for the very best food coma of your life.
The sauce is SO FLAVORFUL!
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3 hours40 minutes.
FOR THE CHICKEN MARINADE:
- 2 to 2-1/2 pounds boneless, skinless chicken thighs
- 1 cup entire milk plain yogurt
- juice from 1/2 a big lemon
- 1 heaping tablespoon grated ginger
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1-1/2 teaspoons annatto powder (optional – for color)
- 1 teaspoon cinnamon
- 1 teaspoon kosher salt
- 3/4 teaspoon black pepper
FOR THE TIKKA MASALA:
- 2 tablespoons butter
- 3 cloves minced garlic
- 2 teaspoons garam masala
- 2 teaspoons ground coriander
- 1 teaspoons ground cumin
- 1 teaspoon paprika
- marinated chicken
- 1 (15 ounce) can tomato puree (not tomato sauce)
- 1/4 teaspoon sugar
- 1/2 teaspoon kosher salt, basically to taste
- 3/4 cup full fat coconut milk (heavy cream might be replaced)
- coconut rice
- chopped fresh cilantro
- flat bread, pita or naan bread
In a big bowl combine the chicken, yogurt, lemon juice, ginger, 2 teaspoons cumin, chili powder, annatto (for color), cinnamon, 1 teaspoon of kosher salt and 3/4 teaspoon black pepper. Toss to combine, cover and cool for 1 to 3 hours.
Heat a large 12- inch frying pan over medium to medium-high heat. Add butter, garlic, 2 of both teaspoons garam masala and coriander, 1 teaspoon of both cumin and paprika. Stir and prepare for 1 minute.
Add in the marinated chicken and cook for 10-12 minutes or till completely prepared. Next, include the tomato sauce and sugar and season with kosher salt (it was a 1/2 teaspoon for me). Prepare for 5 to 8 minutes.
Minimize heat to low and stir in coconut milk. Prepare till sauce has actually thickened a bit.
Serve with rice, naan or pita bread and sprinkle with chopped cilantro.
Recipe adjusted from Food.com [this post contains affiliate links]
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