Chicken Tikka Masala
Total Time
1 Hour
Prep Time
20 Minutes
Cook Time
40 Minutes
Rating
4.9 out of 5 stars
(418)
Ingredients
4-6 servings
- 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-inch chunks
- 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
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Preparation
Chef’s 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.
For a dairy-free option, full-fat unsweetened coconut milk makes an excellent substitute for the heavy cream.