Entree: United Kingdom – चिकन टिक्का मसाला ➤ Chicken Tikka Masala (Chicken Tikka Masala)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Additional 30 min

Total 1 hr

Ingredients

- 3 boneless skinless chicken breasts, approx. 6 oz (170 g) each, cut into 1-inch (2.5 cm) pieces
- 1 cup (240 ml) plain yogurt
- 1 tbsp (15 g) ginger paste or minced fresh ginger
- 1 tbsp (15 g) garlic paste or minced fresh garlic
- 1 1/2 tsp (3 g) garam masala, divided
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) turmeric
- 1 tsp (2 g) Kashmiri chili powder or mild chili powder (adjust to taste)
- 1 tsp (5 g) kosher salt
- 2 tbsp (30 ml) vegetable oil, divided
- 1 medium onion, chopped, approx. 1 cup (150 g)
- 1 cup (240 ml) tomato puree
- 1/2 cup (120 ml) low-sodium chicken broth
- 1/2 cup (120 ml) heavy cream
- 2 tbsp (6 g) fresh cilantro, chopped, for garnish

Instructions

1. Combine yogurt, ginger, garlic, 1 tsp (2 g) garam masala, cumin, coriander, turmeric, chili powder and 1/2 tsp (2.5 g) salt in a bowl; add chicken pieces, toss to coat and marinate at least 30 minutes or up to 4 hours in refrigerator.
2. Heat 1 tbsp (15 ml) oil in a skillet over medium-high heat; remove chicken from marinade (shake off excess) and sear in batches until browned but not fully cooked (~3 minutes per side); transfer to a plate.
3. In the same skillet, add remaining 1 tbsp (15 ml) oil and sauté chopped onion until soft and golden (~6–8 minutes); add remaining 1/2 tsp (1 g) salt and remaining 1/2 tsp (1 g) garam masala and cook 1 minute.
4. Stir in tomato puree and chicken broth; simmer 6–8 minutes until slightly thickened, then return chicken and any juices to skillet; simmer 8–10 minutes until chicken is cooked through.
5. Reduce heat to low, stir in heavy cream, simmer 2 minutes to meld flavors; garnish with cilantro and serve with rice or naan.