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Chicken Tikka Masala

a bowl of homemade chicken tikka masala and white rice sprinkled with fresh cilantro
  • Serves:  4
  • Prep Time:  15 min
  • Cook Time:  25 min

Ingredients

For the chicken

  • 1 cup plain Greek yogurt
  • ½ teaspoon cayenne
  • 1 teaspoon garam masala
  • ½ teaspoon turmeric
  • ½ teaspoon ground cumin
  • 2 garlic cloves, grated
  • 2 teaspoons grated ginger
  • 1 teaspoon sea salt
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • 2 pounds boneless, skinless chicken breast or thighs, cut into bite-size pieces

For the tikka masala

  • 2 tablespoons coconut oil or vegetable oil
  • 2 tablespoons salted butter
  • 1 small yellow onion, finely chopped
  • 3 garlic cloves, grated
  • 2 teaspoons grated ginger
  • 2 teaspoons garam masala
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon sea salt
  • 1 teaspoon brown sugar
  • ½ teaspoon cayenne, plus more for serving
  • 1 (28-ounce) can crushed tomatoes
  • 1 cup chicken stock
  • 1 cup heavy cream or full fat coconut milk

For serving

  • Cooked basmati rice
  • Fresh cilantro, minced
  • Naan

Method

  1. Marinate the chicken. In a large bowl, mix together the yogurt, cayenne, garam masala, turmeric, cumin, garlic cloves, ginger, salt, and lemon juice. Add the chicken and toss until fully coated. Cover and let marinate in the refrigerator for at least 1 hour or up to overnight.

  2. Turn on the oven to broil and line a rimmed sheet pan with foil. Add the marinated chicken to the sheet and broil until beginning to brown, about 8 minutes.

  3. Meanwhile, make the tikka masala. Melt the coconut oil and butter in a large pot over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the ginger, garam masala, cumin, turmeric, salt, brown sugar, and cayenne and stir to combine.

  4. Add the tomatoes and chicken stock and bring to a simmer. Add the chicken and its juices to the pot and stir to combine. Reduce the heat to medium low, cover, and simmer, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly, about 15 minutes. Stir in the heavy cream.

  5. Divide rice between 4 bowls. Serve the tikka over the rice, sprinkle with cilantro. Serve with naan on the side.