Chicken Tikka Masala
Charred, spice-marinated chicken finishes in a creamy tomato sauce brightened with lemon and cilantro—comforting, layered, and ready for rice or naan. The method uses a quick stovetop sear and a gentle simmer so flavors develop without fuss.
1 ½ lb chicken thighs, boneless, skinless, cut into 1-inch pieces
1 cup plain yogurt, full-fat
1 tbsp lemon juice
4 clove garlic, minced
1 tbsp ginger, grated
2 tsp garam masala
1 tsp ground cumin
2 tsp paprika, preferably smoked or regular
½ tsp turmeric
¼ tsp cayenne, adjust to taste
1 ½ tsp salt
2 tbsp vegetable oil
2 tbsp butter
1 onion, finely chopped
1 can crushed tomatoes, 14 oz
1 tsp brown sugar
½ cup heavy cream
1 tsp dried fenugreek leaves
2 tbsp cilantro, chopped
1 lemon, cut into wedges for serving
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
You Might Also Like
Coconut Chutney
A bright, cooling South Indian chutney with fresh coconut and lime, finished with a hot mustard-and-curry leaf tempering for aroma and crunch. Quick to grind and lively alongside dosas, idli, or grilled meats.
Mushroom Matar
Earthy mushrooms and sweet green peas simmered in a fragrant, lightly spiced tomato-onion gravy — comforting and bright. Quick to make yet layered with classic Indian spices for satisfying weeknight dinner flavor.
Kadai Chicken
A bold, spice-forward chicken curry finished with crisp bell peppers and a coarsely ground kadai masala that gives each bite a fragrant, toasted warmth. Bright tomato and charred peppers keep the sauce tangy and lively while the chicken stays juicy and tender.