Indian Chicken Tikka Masala
A classic Indian-inspired dish made with marinated chicken cooked in a rich and creamy tomato-based sauce.
Ingredients
- ●1 1/2 pounds chicken breastsboneless, skinless
- ●1 cup yogurtplain, full-fat
- ●2 tablespoons tandoori masalaIndian spice blend
- ●1 teaspoon garam masalaground spices
- ●1 teaspoon cuminground
- ●1 teaspoon corianderground
- ●1/2 teaspoon cayenne pepperoptional
- ●1 teaspoon saltto taste
- ●1/2 teaspoon black pepperto taste
- ●2 tablespoons vegetable oilfor frying
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
In a large bowl, whisk together yogurt, tandoori masala, garam masala, cumin, coriander, cayenne pepper (if using), salt, and black pepper. Add the chicken and mix until coated.
- 3
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
- 4
Remove the chicken from the marinade and thread onto skewers, if desired.
- 5
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and cook until browned on both sides and cooked through, about 6-8 minutes.
- 6
Transfer the chicken to a baking sheet and bake until cooked through, about 15-20 minutes.
- 7
While the chicken is cooking, make the sauce by heating the remaining 1 tablespoon of oil in a large saucepan over medium heat.
- 8
Add 1 onion, diced, and cook until softened, about 5 minutes.
- 9
Add 2 cloves of garlic, minced, and cook for 1 minute.
- 10
Stir in 1 can of diced tomatoes, 1 cup of chicken broth, and 1 tablespoon of tomato paste. Bring to a simmer.
- 11
Reduce heat to low and cook, stirring occasionally, until the sauce has thickened, about 10-15 minutes.
- 12
Add the cooked chicken to the sauce and simmer until heated through.
- 13
Serve the chicken and sauce over basmati rice or with naan bread.