Creamy Chicken Tikka Masala
Yogurt-marinated chicken thighs simmered in a mild, creamy tomato sauce with warm garam masala and ginger. A rich stovetop curry served on its own.
- Total
- 45 min
- Prep 15 · Cook 25 · Rest 5
- Serves
- 1
- Difficulty
- Medium
- Standard
- Savory
- Indian
- Creamy
- Mild
- Stovetop
Instructions
-
In a mixing bowl, stir together 100 g greek yogurt, 1 tsp garam masala, 0.5 tsp ground turmeric, 0.5 tsp salt and 0.25 tsp black pepper. Cut the 500 g chicken thigh into 2 cm pieces, add to the bowl and turn to coat. Set aside while you prep the rest.
~8 min
-
Finely chop the onion and mince the 3 garlic cloves and 15 g fresh ginger. Melt 25 g butter in a large skillet over medium heat, add the onion and cook until soft and golden, about 7 minutes.
~7 min
-
Add the minced garlic and ginger to the skillet and cook until fragrant, about 1 minute. Stir in the remaining 0.5 tsp garam masala and 0.25 tsp black pepper and toast for 30 seconds. Pour in the 400 g canned crushed tomatoes and 0.25 tsp salt, bring to a gentle simmer and cook until the sauce thickens slightly, about 6 minutes.
~7 min
-
While step 3 cooks
While the sauce simmers, heat a separate large skillet over medium-high heat. Remove the chicken from the marinade, letting excess drip off. Add the chicken in a single layer and sear until browned on all sides and cooked through, about 8 minutes total. Transfer to a plate.
~8 min
Sear the chicken in a single uncrowded layer so it browns instead of steaming; if your skillet is small, cook it in two batches and add the batch time to the sear step.
-
Add the seared chicken to the simmering sauce and stir in the 100 ml double cream. Simmer for 2 minutes to heat through and thicken slightly. Taste and adjust seasoning with salt and pepper if needed.
~2 min
-
Spoon the creamy chicken tikka masala into bowls and serve hot.
~2 min