Chicken Tikka Masala

Get dinner on the table in no time at all with this delicious Indian-inspired recipe for Chicken Tikka Masala. #KitchenTravel

Have you have ever tried Indian Cuisine? It is some of the most flavorful and delicious food ever! Although the large number of spices used in Indian food can seem overwhelming, it’s easier than ever to create restaurant worthy food from the comfort of your own kitchen. This Chicken Tikka Masala is a great option for those who want an international-inspired meal that doesn’t take forever to get on the table. 

The spices that you will need include garam masala, turmeric, paprika, cumin and chili powder. It is important to use high quality spices to ensure that your dish is as flavorful as possible. These complement the chicken and take this dish to the next level! 

In addition to these Indian-inspired spices, using canned tomato paste in this masala recipe ensures two things: that the sauce is full of flavor and that it is nutrient dense! Aside from containing important nutrients such as vitamin C, vitamin K, folate, and potassium, canned tomatoes are rich in lycopene. Canned tomatoes are rich in lycopene because the tomatoes are cooked prior to being canned, which makes it easier for our bodies to absorb it. Moreover, lycopene provides a hearty dose of antioxidants to help protect against heart disease and cancer.

So, what are you waiting for? Whip this up on a weeknight for a meal that’s sure to impress everyone at your table!

Yield: 6 servings

Chicken Tikka Masala

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Get dinner on the table in no time at all with this delicious Indian-inspired recipe for Chicken Tikka Masala. #KitchenTravel

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Ingredients

For the Chicken:

• ½ cup whole milk plain yogurt
• 1 Tbsp. lemon juice
• 4 garlic cloves, minced
• 2 tsp. freshly grated ginger
• ½ tsp. garam masala
• ½ tsp. chili powder
• ½ tsp ground cumin
• ½ tsp. paprika
• 1 tsp. kosher salt
• ¼ tsp. ground black pepper
• 1 ½ lbs. boneless skinless chicken thighs, cut into 1 inch pieces
• 2 Tbsp. canola oil

For the Sauce:

• 2 Tbsp. unsalted butter
• 1 yellow onion, diced
• 2 Tbsp. tomato paste
• 2 tsp. freshly grated ginger
• 3 garlic cloves, minced
• 2 ½ tsp. garam masala
• 2 tsp. ground turmeric
• 1 tsp. chili powder
• ½ tsp. paprika
• ½ tsp. cumin
• ¼ cayenne pepper
• 1 (28 oz.) can crushed tomatoes
• 1 cup chicken broth
• ⅓ cup heavy cream
• 1 Tbsp. lemon juice
• ¼ cup chopped fresh cilantro leaves

Instructions

1. Combine all of the ingredients for the chicken, except for the chicken and canola oil, in a large bowl. Add in the chicken and mix until it is well combined with the marinade. Refrigerate and allow it to marinate for at least 30 minutes.
2. Heat the canola oil in a large pan over medium heat. Add the chicken into the pan and cook until golden brown and fully cooked, about 4-5 minutes. Remove the chicken from the pan and set it aside.
3. In the same pan, melt the butter over medium heat. Add in the onion and saute until it turns translucent. Stir in the tomato paste, grated ginger, garlic, garam masala, turmeric, chili powder, paprika, cumin, and cayenne pepper. Cook the onions with the spices for 1-2 minutes.
4. Then mix in the crushed tomatoes and chicken broth. Bring it to a boil then reduce the heat so that it is simmering. Simmer for about 10 minutes. Add in the heavy cream, lemon juice, and chicken. Mix to combine and cook for another 5 minutes until the chicken is heated through. Enjoy!
   
   

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