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Chicken-Tikka-Masala-Creamy-30-Minute-Restaurant-Style-Indian-Dinner-Recipe

Chicken Tikka Masala | Creamy 30-Minute Restaurant-Style Indian Dinner

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  • Author: Anna
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 5 servings 1x
  • Category: Main Dishes
  • Method: Skillet
  • Cuisine: Indian

Description

Experience the delightful flavors of Chicken Tikka Masala with its creamy sauce and aromatic spices. This quick dish is perfect for a weeknight dinner, bringing restaurant-quality taste to your table in 30 minutes.

Ingredients

Scale
  • 28 oz boneless chicken thighs skinless, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 1 1/2 tablespoons garlic minced
  • 1 tablespoon ginger fresh, crushed or minced
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon kashmiri chili or 1/2 teaspoon ground red chili powder
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil or canola oil
  • 2 tablespoons butter
  • 2 small onions or 1 large onion, finely diced
  • 1 1/2 tablespoons garlic finely grated
  • 1 tablespoon ginger finely grated
  • 1 1/2 teaspoons garam masala
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 14 ounces tomato puree tomato sauce/passata
  • 1 teaspoon kashmiri chili optional for colour and flavour
  • 1 teaspoon red chili powder adjust to your taste preference
  • 1 teaspoon salt
  • 1 1/4 cups heavy or thickened cream, use evaporated milk for lower calories
  • 1 teaspoon brown sugar
  • 1/4 cup water if needed
  • 4 tablespoons cilantro fresh coriander to garnish

Instructions

  1. Combine chicken with all marinade ingredients in a bowl; let it marinate for 10 minutes to an hour (overnight for best results).
  2. Heat oil in a large skillet or pot over medium-high heat. Sizzle the oil, then add chicken pieces in small batches, frying until browned for 3 minutes on each side. Set aside to keep warm.
  3. In the same pan, melt butter and fry the onions until soft (about 3 minutes), scraping up any bits stuck to the pan.
  4. Add garlic and ginger; sauté for 1 minute until fragrant. Then, add garam masala, cumin, turmeric, and coriander, frying for about 20 seconds while stirring occasionally.
  5. Pour in the tomato puree, chili powders, and salt. Simmer for 10-15 minutes, stirring occasionally until the sauce thickens and turns a deep brown-red.
  6. Stir the cream and sugar into the sauce. Return the chicken and its juices to the pan, cooking for another 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. If needed, add water to adjust the sauce consistency.
  7. Garnish with cilantro and serve with hot garlic butter rice and fresh homemade Naan bread.

Notes

Marinating the chicken longer will enhance the flavor.
Feel free to adjust the chili levels according to your spice preference.
Serves well with garlic naan and rice for a complete meal.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 4g
  • Sodium: 850mg
  • Fat: 32g
  • Saturated Fat: 18g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Protein: 28g
  • Cholesterol: 130mg

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Find it online: https://cozypeterpantry.com/chicken-tikka-masala-creamy-30-minute-restaurant-style-indian-dinner/