Description
One-skillet chicken tikka masala for two: yogurt-marinated chicken thighs browned and simmered in a creamy, spiced tomato sauce.
Ingredients
- 12 ounces boneless skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup plain whole-milk yogurt
- 1 teaspoon lemon juice
- 4 garlic cloves, finely grated (1 for the marinade, 3 for the sauce)
- 2 teaspoons grated fresh ginger, divided
- 1 1/2 teaspoons garam masala, divided
- 1/2 teaspoon Kashmiri chili powder or sweet paprika
- 1/2 teaspoon ground turmeric, divided
- 3/4 teaspoon salt, divided
- 1 tablespoon neutral oil
- 1 tablespoon butter or ghee
- 1 small onion, finely chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 cup tomato puree (passata) or plain tomato sauce
- 1/2 cup heavy cream
- 1/2 teaspoon sugar
- Water, as needed
- 2 tablespoons chopped fresh cilantro
- Cooked basmati rice or naan, for serving
Instructions
- In a bowl, mix the yogurt, lemon juice, 1 grated garlic clove, 1 teaspoon of the ginger, 1/2 teaspoon of the garam masala, the Kashmiri chili powder, 1/4 teaspoon of the turmeric and 1/2 teaspoon of the salt. Add the chicken, stir to coat and marinate for 30 minutes at room temperature (or cover and refrigerate up to overnight).
- Heat the oil in a 12-inch skillet over medium-high heat. Shake excess marinade off the chicken and add it in a single layer. Cook for 3 minutes per side, until browned in spots; it does not need to be cooked through. Transfer to a plate.
- Lower the heat to medium and add the butter. Add the onion and cook for 6 minutes, stirring, until soft and golden. Add the remaining garlic and ginger and stir for 1 minute.
- Stir in the remaining garam masala and turmeric, the cumin and coriander and cook for a few seconds, until fragrant. Add the tomato puree and the remaining salt, scrape up the browned bits and simmer for 10 minutes, stirring now and then, until thickened and a shade darker.
- Stir in the cream and sugar. Return the chicken and any juices to the pan, cover partly and simmer gently for 8 minutes, until the sauce is thick and the thickest piece of chicken reads 165°F. Add a splash of water if the sauce gets too thick.
- Taste for salt, sprinkle with cilantro and serve with basmati rice or warm naan.
Notes
Equipment: mixing bowl, 12-inch skillet, wooden spoon, tongs, instant-read thermometer
- Chicken breast works; cut it into even pieces and simmer it only until it reaches 165°F so it stays tender.
- For a dairy-free version, use coconut cream instead of heavy cream and oil instead of butter.
- Kashmiri chili gives color with mild heat; add a pinch of cayenne for more spice.
- A teaspoon of crushed dried fenugreek leaves (kasuri methi) stirred in with the cream adds a classic restaurant flavor.
- Refrigerate leftovers in a covered container for up to 4 days; the flavor deepens overnight.
- Reheat gently in a covered pan or the microwave with a splash of water.
- Cook chicken to 165°F (USDA FSIS).
- Marinate chicken in the refrigerator if marinating longer than 30 minutes, and discard leftover marinade (USDA FSIS).
- Refrigerate leftovers within 2 hours of cooking (FoodSafety.gov).
- Reheat leftovers to 165°F (FoodSafety.gov).
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian