Savor the Flavors: Easy Chicken Tikka Masala for Your Weeknight Dinner!

 

Craving a taste of India without hours in the kitchen? Look no further! Chicken Tikka Masala is a beloved classic for a reason – tender chicken bathed in a rich, creamy, and subtly spiced tomato sauce. It’s the perfect comfort food that’s surprisingly easy to whip up, making it ideal for a weeknight dinner or a special meal with friends.

This recipe simplifies the process without sacrificing any of the authentic flavors. Get ready to impress yourself and your loved ones!

Easy Weeknight Chicken Tikka Masala

Yields: 4 servings Prep time: 20 minutes Cook time: 30-35 minutes

Ingredients:

For the Chicken Marinade:

• 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
• 1/2 cup plain full-fat yogurt (Greek yogurt works too!)
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/2 tsp Kashmiri red chili powder (or paprika for less heat)
• 1/2 tsp garam masala
• Salt to taste

For the Masala Sauce:

• 2 tbsp unsalted butter or ghee
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 (15 oz) can crushed tomatoes
• 1/2 cup water or chicken broth
• 1/2 cup heavy cream (or coconut milk for a dairy-free option)
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp garam masala
• 1/4 tsp cayenne pepper (optional, for extra heat)
• 1 tsp sugar (to balance acidity)
• Salt to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1.      Marinate the Chicken: In a large bowl, combine the chicken pieces with all the marinade ingredients. Mix well to ensure the chicken is evenly coated. Cover and refrigerate for at least 30 minutes, or ideally 2-4 hours for best flavor. If you're short on time, even 15 minutes will make a difference!

2.     Cook the Chicken: Heat a large skillet or non-stick pan over medium-high heat. Add a little oil if necessary. Add the marinated chicken in a single layer, working in batches if needed to avoid overcrowding. Cook for 3-4 minutes per side, until browned and cooked through. Remove the chicken from the pan and set aside.

3.    Sauté Aromatics: In the same pan, reduce heat to medium. Add butter or ghee. Once melted, add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.

4.    Build the Sauce: Stir in the tomato paste, crushed tomatoes, water/broth, and all the dry spices for the sauce (cumin, coriander, garam masala, cayenne if using, and sugar). Bring to a simmer, then reduce heat to low, cover, and let it cook for 10-15 minutes, allowing the flavors to meld. Stir occasionally.

5.    Finish the Masala: Pour in the heavy cream (or coconut milk) and stir until fully combined and the sauce is creamy. Taste and adjust salt as needed. Add the cooked chicken back into the sauce and simmer for another 5 minutes, ensuring the chicken is heated through and coated in the delicious sauce.

6.     Serve: Garnish generously with fresh chopped cilantro. Serve hot with fluffy basmati rice, warm naan bread, or roti for a complete and satisfying Indian feast!

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Enjoy this delightful journey to the heart of Indian cuisine right in your own kitchen! What are your favorite Indian dishes? Share your thoughts in the comments below!