Ingredients
Scale
- 500g boneless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup natural yogurt or Greek yogurt
- 2 tablespoons lemon juice
- 3 tablespoons tikka masala spice blend
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- 2 tablespoons oil or ghee
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 inch ginger, grated
- 1 can (400g) crushed tomatoes
- 1 cup heavy cream or coconut milk
- Fresh cilantro for garnish
- Salt and freshly ground black pepper to taste
Instructions
- Combine yogurt, lemon juice, tikka masala spice blend, cumin, turmeric, salt, and pepper in a bowl. Add chicken to coat, marinate in fridge for at least 30 minutes or overnight.
- Heat oil or ghee in a large skillet over medium heat. Sauté chopped onion until soft and golden, then add garlic and ginger, cooking for 1 minute.
- Add marinated chicken to the skillet. Sear until browned on all sides, about 5-7 minutes.
- Pour in crushed tomatoes, simmer for 10 minutes to develop flavor. Stir in heavy cream or coconut milk, cook for another 5 minutes until sauce thickens and becomes velvety.
- Season with salt and pepper, garnish with fresh cilantro. Serve hot over steamed basmati rice or with naan bread.
Notes
- Marinate the chicken longer for deeper flavor.
- Use fresh spices for the best aroma and flavor.
- Adjust heat level with chili powder or fresh chilies.
- Simmer longer for a thicker sauce if desired.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 400 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0.2g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg