Chicken Tikka Masala

How do you make chicken tikka masala?
The BEST part about this recipe is that you may already have these ingredients in your kitchen. If not, they are so easy to find in any grocery store, you won’t need to go searching high and low to find them! Authentic Chicken Tikka Masala is usually made with yogurt marinated chicken, skewered and chargrilled for incredible bbq flavours. For the sake of making this recipe much easier for us to make at home, we are using a skillet or pot to cook it all in, while still keeping those amazing flavours.

Chicken thighs or breasts

We are still coating and marinating our chicken with an aromatic spiced Tikka yogurt, using chicken thighs instead of breasts for juicy and succulent results. Using thighs also cuts down on marinating time, needing only a minimum of 10 minutes to soak all of those flavours in!

You CAN use breasts if you wish, but I suggest marinating them overnight for better results. This gives the yogurt time to tenderise them, yielding a better result when cooking over high heat.

Chicken Tikka Masala
This was so delicious. I was short on time so marinated thigh meat for one hour and did the whole dish in a braiser.

prep time: 10 minutes
cook time: 20 minutes
total time: 30 minutes

Ingredients:

•     1 cup basmati rice
•     1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
•     1 1/2 tablespoons canola oil
•     Kosher salt and freshly ground black pepper, to taste
•     3 cloves garlic, minced
•     3 tablespoons tomato paste
•     1/2 medium sweet onion, diced
•     1 tablespoon freshly grated ginger
•     1 1/2 teaspoons ground turmeric
•     1 1/2 teaspoons chili powder
•     1 1/2 teaspoons garam masala
•     1 cup chicken stock
•     1 (15-ounce) can tomato sauce
•     2 tablespoons chopped fresh cilantro leaves
•     1/2 cup heavy cream

Directions:

1. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
2. Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken and onion to the stockpot and cook until golden, about 4-5 minutes.
3. Stir in tomato paste, garlic, ginger, garam masala, chili powder and turmeric until fragrant, about 1 minute.
4. Stir in tomato sauce and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
5. Stir in heavy cream until heated through, about 1 minute.
6. Serve immediately with rice, garnished with cilantro, if desired.

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