Quick & Easy Chicken Tikka Masala – Creamy Chicken Curry Recipe

Ingredients

• 1.5 lb Boneless Skinless Chicken Thighs (cut into bite‑size pieces after browning)
• 2 Tbsp Vegetable Oil (for coating chicken before seasoning)
• 1 tsp Salt (seasoning)
• 0.5 tsp Freshly Ground Black Pepper (seasoning)
• 1 tsp Turmeric Powder (ground)
• 2 tsp Garam Masala (Indian spice blend)
• 1 tsp Ground Cumin (ground)
• 1 tsp Ground Coriander (ground)
• 0.25 tsp Cayenne Pepper (adjust for heat)
• 1 tsp Smoked Paprika (adds smoky depth)
• 0.25 tsp Ground Cardamom (use sparingly)
• 3 Tbsp Clarified Butter (Ghee) (melt butter and skim off foam)
• 1 each Large Onion (chopped)
• 2 Tbsp Tomato Paste (adds depth and color)
• 4 each Garlic Cloves (crushed)
• 1 Tbsp Fresh Ginger (grated)
• 1 can Crushed Tomatoes (14‑oz can, about 400 g)
• 1 cup Coconut Milk (full‑fat, substitute for heavy cream)
• 1 cup Chicken Stock (low‑sodium)
• 0.5 tsp Red Chili Flakes (adjust heat to taste)
• 2 Tbsp Fresh Cilantro Leaves (chopped, for garnish)
• 1 each Lime (cut into wedges for serving)

Instructions

1. Mix spices and coat chicken

   In a large mixing bowl combine salt, pepper, turmeric, garam masala, cumin, coriander, cayenne, smoked paprika, and ground cardamom. Add the chicken thighs and drizzle with vegetable oil, then toss until every piece is evenly coated.

   Time: PT5M

2. Brown chicken in clarified butter

   Melt butter in a heavy‑duty skillet over high heat, skim off the foamy white layer to leave pure clarified butter. Add the seasoned chicken pieces and brown on all sides, about 4‑5 minutes.

   Time: PT5M

   Temperature: high heat

3. Set chicken aside

   Transfer the browned chicken to a bowl and let it rest while you build the sauce. The pieces will cool enough to cut later.

   Time: PT2M

4. Sauté onion

   Reduce heat to medium‑high. Add the chopped onion to the same skillet and sauté, stirring occasionally, until softened and translucent, about 5‑6 minutes.

   Time: PT6M

   Temperature: medium‑high

5. Caramelize tomato paste

   Stir in the tomato paste and cook, stirring frequently, until it darkens and caramelizes slightly, about 5‑6 minutes.

   Time: PT6M

   Temperature: medium‑high

6. Add garlic and ginger

   Add the crushed garlic and grated ginger to the pan and cook for 1 minute until fragrant.

   Time: PT1M

   Temperature: medium‑high

7. Deglaze with crushed tomatoes

   Pour in the canned crushed tomatoes, stirring to dissolve the fond (brown bits) stuck to the pan. Cook for 2 minutes until the mixture looks uniform.

   Time: PT2M

   Temperature: medium

8. Add coconut milk and stock, then simmer

   Stir in the coconut milk and chicken stock. Bring to a gentle simmer, then reduce heat to medium‑low and let the sauce simmer for 15 minutes, stirring occasionally.

   Time: PT15M

   Temperature: medium‑low

9. Cut chicken into bite‑size pieces

   While the sauce simmers, take the rested chicken thighs and cut each piece into two‑or‑three bite‑size chunks.

   Time: PT5M

10. Finish the dish

    Add the red chili flakes, chopped cilantro, and the cut chicken (including any juices) to the simmering sauce. Continue to simmer on medium‑low for another 10‑15 minutes until the chicken is tender and the sauce coats the meat.

    Time: PT12M

    Temperature: medium‑low

11. Adjust seasoning and finish

    Taste the curry and add a pinch of salt if needed. Remove from heat.

    Time: PT2M

12. Serve and garnish

    Serve the chicken tikka masala over cooked basmati rice. Garnish with fresh cilantro leaves and a wedge of lime.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

12 g

Fat

30 g

Fiber

3 g