Chicken Tikka Masala

Ingredients

• 1 kg Chicken Thighs (boneless, skinless, cut into bite‑size pieces)
• 200 g Plain Yogurt (full‑fat, no added flavors)
• 1 Lemon (juice only, zest optional)
• 4 cloves Garlic (minced (about 1 tsp))
• 2 inches Fresh Ginger (peeled and minced (about 2 tsp))
• 2 tsp Garam Masala (store‑bought or homemade)
• 1 tsp Salt (or to taste)
• 2 tbsp Vegetable Oil (high smoke point oil)
• 1 tbsp Ghee (clarified butter)
• 2 Onion (large, sliced)
• 1 tsp Turmeric Powder (ground)
• 1 tsp Ground Coriander (ground)
• 1 tsp Ground Cumin (ground)
• 1 tsp Chili Powder (adjust for heat)
• 400 g Tomatoes (fresh diced or canned crushed)
• 100 ml Heavy Cream (adds richness at the end)
• 2 tbsp Fresh Cilantro (chopped, for garnish)

Instructions

1. Make the Marinade

   In a mixing bowl combine the plain yogurt, lemon juice, minced garlic, minced ginger, garam masala, and salt. Add the chicken thigh pieces and coat them thoroughly using your hands or a spoon.

   Time: PT10M

2. Marinate

   Cover the bowl and refrigerate for at least 15 minutes, or up to overnight for deeper flavor.

   Time: PT15M

3. Brown the Chicken

   Heat the skillet over medium‑high heat, add a splash of vegetable oil, and brown the chicken pieces for 2–3 minutes per side until they develop a deep golden crust. Do not crowd the pan.

   Time: PT6M

   Temperature: 375°F

4. Set Chicken Aside

   Transfer the browned chicken to a plate and set aside while you build the sauce.

   Time: PT1M

5. Sauté Onions

   Add the remaining oil and the tablespoon of ghee to the same skillet. Add sliced onions and cook, stirring occasionally, until they become soft, golden, and start to caramelize, about 7 minutes. Scrape the browned bits from the bottom of the pan.

   Time: PT7M

   Temperature: 350°F

6. Add Garlic and Ginger

   Stir in the minced garlic and ginger and sauté for about 30 seconds until fragrant.

   Time: PT30S

   Temperature: 350°F

7. Toast the Spices

   Add turmeric, ground coriander, ground cumin, garam masala, and chili powder. Stir constantly for 15–20 seconds until the spices release their aroma.

   Time: PT20S

   Temperature: 350°F

8. Cook the Tomato Base

   Add the diced tomatoes and a pinch of salt. Reduce heat to low‑medium and simmer, stirring occasionally, for 15–20 minutes until the tomatoes break down, thicken, and turn a deep burnt‑orange color.

   Time: PT18M

   Temperature: 300°F

9. Finish the Curry

   Return the browned chicken to the pan, pour in the heavy cream, and stir to combine. Simmer gently for about 5 minutes until the chicken is cooked through and the sauce is creamy.

   Time: PT5M

   Temperature: 250°F

10. Garnish and Serve

    Sprinkle chopped fresh cilantro over the curry. Serve hot with basmati rice, naan, or roti.

    Time: PT2M

Nutrition Facts

Calories

460

Protein

30g

Carbohydrates

12g

Fat

30g

Fiber

3g