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chicken tikka on yellow towel
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Easy Chicken Tikka Masala
Prep Time
15 mins
Cook Time
30 mins
 
Servings: 6
Ingredients
FOR THE MARINADE
  • 1 cup plain nonfat yogurt
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 2 garlic cloves minced
  • 1 tbsp finely grated ginger
  • 1 tsp cumin
  • ½ tsp paprika
  • 2 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp sea salt
  • ½ tsp ground black pepper
  • 1 lb boneless skinless, chicken breasts, cut into bite-sized pieces
FOR THE SAUCE
  • 2 tbsp unsalted butter
  • 3 garlic cloves minced
  • 1 tbsp finely grated ginger
  • 1 large yellow onion diced
  • 1 tsp garam masala
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp coriander
  • ¼ tsp cayenne more for preference
  • ½ tsp sea salt
  • ½ tsp ground black pepper
  • 1 tbsp tomato paste
  • 2 cups crushed tomatoes sauce
  • 1 ½ cups nonfat half and half
  • 2 tbsp fresh cilantro minced, optional
Instructions
  1. MAKE MARINADE: in a large bowl, combine yogurt, lemon juice, lemon zest, garlic, ginger, cumin, paprika, garam masala, turmeric, sea salt, and pepper. Add chicken and let marinate overnight or a minimum of 30 minutes
  2. MAKE SAUCE: Heat a large skillet over medium-high heat and add the butter. Sauté the garlic, ginger, and onion in the butter. Cook about 3 minutes, until the onions are translucent.
  3. Add garam masala, cumin, turmeric, coriander, cayenne, salt, and pepper to the onions. When fragrant, stir in tomato paste. Allow to cook for 1 minute.
  4. Add tomato sauce, bring to a boil, then reduce heat to a simmer. Cook for 15-20 minutes.
  5. MAKE THE CHICKEN: Preheat the broiler to high. Place chicken on a baking sheet with tin foil greased with nonstick spray. Cook under the broiler for 8-12 minutes, or until chicken is cooked through. Pieces should begin to char.
  6. FINISHING TOUCHES: Slowly stir the half and half into the sauce, raise heat and heat thoroughly. Toss the chicken into the sauce.
  7. Make rice and serve chicken over it. Top off with cilantro.