Chicken Tikka Masala

Author

Raddish Supper Club
September 08, 2024

We love Indian food, especially when it is full of flavor but not spicy! This is the gateway dish for exploring this cuisine, full of familiar ingredients like chicken and tomatoes in a creamy sauce. 

Shopping List

Serves: 4-6
Active Kitchen Time: 50 minutes

Fresh:

  • 1 onion

  • 2-inch piece of ginger

  • 3 cloves garlic

  • 1 ½ lbs boneless chicken breasts 

  • ¾ cup heavy cream 

  •  small bunch cilantro 

Pantry:

  • 1 cup long grain white rice

  • 1 Tbsp garam masala

  •  ½ tsp turmeric 

  • 1 tsp cumin

  • 2 tsp paprika

  • 1 tsp + 1 tsp kosher salt

  • 3 Tbsp canola oil

  • 1 Tbsp tomato paste

  • 1 Tbsp brown sugar

  • 1 (28 oz) can crushed tomatoes

Suggested Side:

  • Naan rounds

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Recipe Steps

Add 1 cup long grain white rice and 2 cups water to medium pot. Bring mixture to boil over high heat. 

Reduce heat to low, cover, and cook for 20 minutes. Meanwhile proceed to Step 3. 

Dice 1 onion. Cut in half, trim away ends, and peel. Cut layers into strips, then squares. Add to medium bowl. 

Peel skin off one 2-inch piece fresh ginger. Carefully, grate on small holes of box grater to make 2 tsp. Add to onions. 

Smash and peel 3 cloves garlic. Mince and add to onions and ginger. Set bowl aside. 

Cut 1 ½ lbs boneless chicken breasts into 1-inch pieces. Add to separate large bowl.

Add 1 Tbsp garam masala, ½ tsp turmeric, 1 tsp cumin, 2 tsp paprika, and 1 tsp salt to chicken. Stir to coat with spices.

Heat 3 Tbsp vegetable oil in pot over medium heat. Add onion, ginger, garlic, and 1 tsp salt. Cook until onions are soft, stirring occasionally, 7-9 minutes. 

Add 1 Tbsp tomato paste, 1 Tbsp brown sugar, and chicken. Cook 5 minutes, stirring occasionally. 

Add 1 (28 oz ) can crushed tomatoes. Stir well, scraping the bottom of the pot. Bring mixture to a boil. 

Reduce heat to low and cover. Simmer 10 minutes. 

Turn off heat. Stir in ¾ cup heavy cream into the sauce and 2 Tbsp minced cilantro. Serve with rice. 

Print This Recipe2.29 MB • PDF File

Recipe Notes

  • If you have boneless thighs on hand or prefer the flavor, they work perfectly instead of chicken breasts here. 

  • This recipe is intentionally mild for young palates, but if your family likes more flavor and can handle the heat, add more spices and garlic or throw in some cayenne for an extra kick. 

  • Peas and cauliflower are veggies that pair well with masala sauce — add them in or serve on the side!

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