Tandoori Chicken Tikka Masala
Marinated chicken breast or thigh cooked in a tandoori spice blend, then simmered in a creamy tomato-based sauce. Served over basmati rice or jasmine rice with tender-firm texture and warm temperature.
Ingredients
Method
In a large bowl, combine plain yogurt, tandoori marinade, and lemon juice. Add chicken cubes and toss until evenly coated. Cover and refrigerate for at least 2 hours, or up to 12 hours.
Heat ghee or oil in a large skillet over medium-high heat. Working in batches, sear marinated chicken cubes for 3–4 minutes per side until browned and cooked through (internal temp 165°F). Transfer to a plate.
In the same skillet, add diced onion and sauté for 4 minutes until softened. Stir in minced garlic and ginger root, cooking for 1 minute until fragrant.
Pour in canned tomatoes, tikka masala sauce, and garam masala. Simmer for 10 minutes, stirring occasionally, until sauce reduces slightly and flavors meld.
Stir in heavy cream and return cooked chicken to the skillet. Simmer gently for 5–10 minutes until sauce coats the chicken. Taste and adjust salt and pepper.
Spoon tikka masala chicken and sauce over cooked basmati or jasmine rice. Garnish with fresh cilantro and serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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