Yields4 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins
¾cupplain whole-milk yogurt, divided
1 ½tspgaram masala, divided
½tspground turmeric
salt and ground black pepper
1 ½lbsboneless, skinless chicken breasts, cut into 1 to 2-inch pieces
3tbspvegetable oil, divided
1yellow onion, thinly sliced
2large garlic cloves, minced
2tbspgrated ginger
1tsppaprika
1tspground cumin
1tspground coriander
chopped cilantro, for garnish
cooked basmati rice
chopped cilantro, for garnish
Naan (optional)
Lemon Wedge (optional)
1
In a medium bowl, combine 1/4 cup yogurt, 1/2 tsp. garam masala, turmeric, 1/2 tsp. salt and pepper; stir in chicken until coated set aside.
2
In a Dutch oven or 4 or 5-qt. saucepan heat 2 Tbsp. oil over medium heat. Add onion and a few pinches of salt; cook about 5 minutes until the onion softens and begins to turn golden brown in places. Stir in garlic, ginger, paprika, coriander, cumin and remaining 1 tsp. garam masala. Stir in tomato paste; cook about 45 seconds until darkened to brick red. Pour in the tomato sauce and 1 1/2 cups water; bring to a simmer. Lower heat to low and cook about 15 minutes until onion is completely soft and the sauce has thickened.
3
Stir in remaining 1/2 cup yogurt and taste. Season with salt and pepper, as needed. Keep warm. Arrange an oven rack 6 inches from the broiler and preheat the broiler. Line a rimmed baking sheet with aluminum foil and add chicken in one layer. Brush the tops of chicken with remaining 1 Tbsp. oil. and season with salt. Broil about 5 minutes until chicken is cooked through (165°F internal temperature) and browned in places. Bring sauce to a simmer and stir in chicken. Serve immediately over basmati rice and garnish with cilantro. Serve lemon wedges and naan on the side, if desired.
Classic chicken tikka masala flavor centers on a rich blend of spices and tangy tomato. Typically, the chicken marinates for hours before cooking, however this version includes a quick yogurt marinade, making it possible to have the dish on the table in under an hour.
Ingredients
¾cupplain whole-milk yogurt, divided
1 ½tspgaram masala, divided
½tspground turmeric
salt and ground black pepper
1 ½lbsboneless, skinless chicken breasts, cut into 1 to 2-inch pieces
3tbspvegetable oil, divided
1yellow onion, thinly sliced
2large garlic cloves, minced
2tbspgrated ginger
1tsppaprika
1tspground cumin
1tspground coriander
chopped cilantro, for garnish
cooked basmati rice
chopped cilantro, for garnish
Naan (optional)
Lemon Wedge (optional)
Directions
1
In a medium bowl, combine 1/4 cup yogurt, 1/2 tsp. garam masala, turmeric, 1/2 tsp. salt and pepper; stir in chicken until coated set aside.
2
In a Dutch oven or 4 or 5-qt. saucepan heat 2 Tbsp. oil over medium heat. Add onion and a few pinches of salt; cook about 5 minutes until the onion softens and begins to turn golden brown in places. Stir in garlic, ginger, paprika, coriander, cumin and remaining 1 tsp. garam masala. Stir in tomato paste; cook about 45 seconds until darkened to brick red. Pour in the tomato sauce and 1 1/2 cups water; bring to a simmer. Lower heat to low and cook about 15 minutes until onion is completely soft and the sauce has thickened.
3
Stir in remaining 1/2 cup yogurt and taste. Season with salt and pepper, as needed. Keep warm. Arrange an oven rack 6 inches from the broiler and preheat the broiler. Line a rimmed baking sheet with aluminum foil and add chicken in one layer. Brush the tops of chicken with remaining 1 Tbsp. oil. and season with salt. Broil about 5 minutes until chicken is cooked through (165°F internal temperature) and browned in places. Bring sauce to a simmer and stir in chicken. Serve immediately over basmati rice and garnish with cilantro. Serve lemon wedges and naan on the side, if desired.
