Chicken Tikka Masala
This fragrant chicken tikka masala dish is made with the most creamiest and luscious sauce, rich in flavor and spices, and just the right amount of chicken to sauce ratio. Spoon over a bed of hot basmati rice and serve with lots of cilantro and garlic naan bread. And that just about brings you to Indian food heaven. (Jump to Recipe)
To Make This Chicken Tikka Masala Dish
Cut and cook the chicken breasts. Move the chicken over to a plate.
Make the creamy tikka masala sauce by cooking onion, garlic, and ginger. Add a decent amount of spices (garam masala, ground coriander, turmeric, cumin, paprika, cayenne, and salt) and cook them in the skillet with the onion, garlic, and ginger. This will toast the spices and make them more fragrant. Stir in tomato paste and then add the diced tomatoes. Add cream and do a lot of stirring!
Return chicken to the skillet and stir until it is covered in the sauce. Add a little coconut sugar to balance the acidity of the tomatoes. Give it one last stir and it’s ready!
Serve this chicken tikka masala over basmati rice. Naan bread is also a wonderful addition to this meal.
If You Love This Chicken recipe, Check Out A Few Of My Favorite Dishes:
Hawaiian Bacon-Wrapped Pork Kabobs
Chili Lime Baked Salmon With Avocado Salsa
Healthy Taco Turkey Burrito Bowls
Peach, Burrata, And Prosciutto Salad
If you make this Chicken Tikka Masala, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
Chicken Tikka Masala
This fragrant chicken tikka masala dish is made with the most creamiest and luscious sauce, rich in flavor and spices, and just the right amount of chicken to sauce ratio. Spoon over a bed of hot basmati rice and serve with lots of cilantro and garlic naan bread. And that just about brings you to Indian food heaven
Ingredients
- 4 tbsp olive oil, divided
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 yellow onion, diced
- 1 2-inch piece of ginger, minced
- 3 cloves garlic, minced
- 1 tsp garam masala
- 2 tsp ground coriander
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp paprika
- pinch of cayenne pepper (if you like heat, add more if preferred)
- 1 tsp salt
- 2 tbsp tomato paste
- 1 (28 oz) can diced tomatoes (or two 15 oz cans)
- 1½ cups heavy whipping cream
- fresh cilantro, chopped
- 1 tbsp coconut sugar (brown sugar will work okay too)
Instructions
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Heat 2 tbsp olive oil in a large, deep skillet over medium/high heat. Season chicken with salt and pepper. Add chicken to the skillet and cook for about 10-12 minutes, until fully cooked through. Remove from skillet.
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Reduce heat to medium and add 2 tbsp olive oil to the skillet. Add onion and sauté until soft, about 3 minutes. Add ginger and garlic, cook for 2 more minutes.
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Add garam masala, ground coriander, turmeric, cumin, paprika, cayenne pepper, and salt to the skillet. Toast the spices for 2 minutes, stirring frequently.
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Stir in tomato paste, cook for 1 minute. Add diced tomatoes and stir to combine. Bring to a boil and reduce heat to low, simmer for 10 minutes, uncovered. Add heavy cream, stir to combine.
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Return chicken to the skillet, stir until chicken is well coated in sauce. Add coconut sugar and give it one last stir. Garnish with cilantro. Serve over basmati rice and with garlic naan bread.
Made this last weekend and it was a huge success! Delicious recipe, thank you.
Thank you! I’s so glad it turned out wonderfully!
Absolutely delicious, enjoyed by everyone at the dinner table! Prepared a bit in advance of service, so kept on “warm” in a slow cooker for a few hours. The flavors had more opportunity to meld, a fabulous result! I can’t wait to enjoy the leftovers.
That’s a fabulous idea to keep this meal warm. This makes me happy that everyone enjoyed it. Thank you for sharing. 🙂