Description
A quick, creamy, and flavorful homemade chicken tikka masala that rivals takeout. This naturally gluten-free dish is ready in under 45 minutes and features juicy chicken in a rich, spiced tomato-cream sauce.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch cubes
- 1/2 cup plain Greek yogurt
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- Salt and black pepper to taste
- 2 tablespoons butter or ghee
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons tomato paste
- 1 can (14 oz) crushed tomatoes
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy cream (or full-fat coconut cream for dairy-free)
- 1/4 cup fresh cilantro, chopped
Instructions
- In a bowl, mix Greek yogurt, garam masala, turmeric, smoked paprika, 4 cloves minced garlic, grated ginger, salt, and pepper. Add chicken cubes and toss to coat. Let marinate for at least 10 minutes (or up to 1 hour in the fridge).
- Heat a large skillet over medium-high heat with a drizzle of oil. Sear chicken pieces in a single layer for 2-3 minutes per side until golden brown. Remove chicken to a plate and set aside.
- Reduce heat to medium. Add butter to the skillet. Once melted, add diced onion and a pinch of salt. Cook for 5-6 minutes until soft and translucent.
- Add remaining 3 cloves minced garlic and 1 tablespoon grated ginger. Cook for 1 minute until fragrant.
- Stir in tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly.
- Pour in crushed tomatoes and chicken broth. Stir well, scraping up browned bits from the bottom of the pan. Bring to a gentle simmer and cook for 10-15 minutes until the sauce thickens.
- Return the chicken and any accumulated juices to the skillet. Stir to coat in the sauce. Reduce heat to low and simmer for 5-7 minutes until chicken is cooked through (165°F).
- Stir in heavy cream (or coconut cream). Simmer for another 2 minutes to heat through. Do not boil after adding cream.
- Taste and adjust seasoning with salt, sugar (to balance acidity), or cayenne (for heat). Garnish with fresh cilantro and serve over basmati rice or with naan bread.
Notes
For a dairy-free version, substitute heavy cream with full-fat coconut cream and butter with coconut oil. For a vegetarian version, replace chicken with cauliflower florets or chickpeas. Ensure spices are fresh for best flavor. The sauce may separate if boiled after adding cream; whisk gently over low heat to fix.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 450
- Sugar: 8
- Sodium: 600
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 25
- Fiber: 4
- Protein: 35
Keywords: chicken tikka masala, indian food, gluten-free dinner, creamy chicken recipe, weeknight dinner, restaurant style chicken, easy indian recipe