Easy Chicken Tikka Masala Recipe
Ingredients
For the marinated chicken
- 400 to 500 g boneless and skinless chicken thighs
- 1 Greek yogurt (about 120 g)
- 1 garlic clove peeled and pressed
- 2 tablespoons garam masala
- 1/2 teaspoon fresh or ground ginger
- 2 tablespoons lemon juice
- Salt
For the Masala sauce
- 1 large onion chopped
- 1 teaspoon fresh or ground ginger
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 tablespoon ground cumin
- 40 cl tomato coulis or purée
- 1 teaspoon caster sugar
- 20 cl fresh cream or coconut cream
- Salt and pepper
- 10 g butter
- Cooking oil
To serve
- A few chopped fresh cilantro leaves
- Cashew nuts or slivered almonds
Instructions
For the marinated chicken
- Cut the chicken into pieces.
- In a bowl, mix the yogurt, spices, crushed garlic, a pinch of salt, and lemon juice.Add the chicken pieces and coat them with the mixture.Refrigerate for at least 3 hours, or overnight.
For cooking
- In a large skillet, heat a tablespoon of oil over high heat.Add the chicken and its marinade and sear, stirring, until golden brown or charred.Return to the bowl.
- In the same pan, sauté the chopped onion in 2 tablespoons of oil. Stir regularly until lightly browned.Add all the spices and cook for 2 minutes.Add the tomato paste and sugar and cook for about 10 minutes over medium heat.If you prefer a thicker sauce, you can blend it, but this is optional.
- Add the chicken pieces to this sauce along with the cream or coconut cream and mix. Season with salt and pepper. Simmer over low heat for about 30 minutes.
- At the end of cooking, add the butter and stir.
- Serve with rice, cheese naan, and chopped cilantro.