top of page

Chicken Tikka Masala

thespiceapothecary

This popular Indian dish incorporates a medley of spices to infuse this simple chicken recipe with warm flavors.


A bowl of Chicken Tikka Masala garnished with herbs, naan bread, and sliced cucumbers on a white plate, set on a gold silk cloth.

Ingredients for Chicken Tikka Masala


2 pounds of boneless, skinless chicken thighs


For the marinade:

Spice Apothcary's Garam Masala

2 teaspoons of turmeric

2 teaspoons of paprika

1 teaspoon of kosher salt

1 teaspoon of black pepper

1/4 teaspoon of The Spice Apothecary's Diablo or cayenne pepper

1 1/2 cups of whole milk yogurt

2 tablespoons of lemon juice

1 teaspoon of lemon zest

6 grated garlic cloves

2 tablespoons of grated ginger


For the sauce:

1 large white or yellow onion

3 tablespoons of tomato paste

1 28-ounce can of good-quality whole plum tomatoes

3/4 cup of heavy cream

1 cup of water

kosher salt

black pepper


Directions


Mix the spices in a small bowl and set aside while we measure out the rest of the marinade. Divide the spice mixture in two; half for the marinade and half for the sauce.

Measure out 1 1/2 cups of whole milk yogurt, 2 tablespoons of lemon juice, 1 teaspoon of lemon zest, 6 grated garlic cloves and 2 tablespoons of grated ginger


Place ingredients into a large resealable baggie along with half of the spice mixture; place the baggie in a mixing bowl to help keep it steady.


Add the boneless chicken thighs, press out the air, and seal the baggie.  Massage the chicken so that all pieces are completely covered with the marinade.

Chill for at least 2 hours and up to 4 hours.


Thinly slice one large white or yellow onion, measure out 3 tablespoons of tomato paste, and 28 ounces can of good quality whole plum tomatoes.

Heat 2 tablespoons of canola oil over medium heat and add in the sliced onions

Saute for about 5-8 minutes until the onion starts to soften; add in the tomato paste and spices and cook for another 2 minutes.

Crush the tomatoes and add to the pan along with the liquid, 3/4 cup of heavy cream and 1 cup of water.


Mix well, add in a pinch of kosher salt and black pepper and simmer 20-25 minutes

Preheat the grill to 350 degrees.  While the grill is heating up, remove the chicken from the marinade, wipe off excess and discard bag. 

Place on a sheet pan and now you're ready to grill.


Place the chicken on the grill, wait 4 minutes and turn (not flip).  Cook another 3 minutes, and then flip the chicken over;  grill another 4 minutes, turn then cook for 3 more minutes.

Cut the chicken into smaller pieces and place into the sauce mixture; simmer over medium heat for 10-15 minutes.  Taste and re-season if necessary.


We like to serve Chicken Tikka Masala with rice, pita, sliced cucumbers, and red onion.


Enjoy!

For step-by-step instructions with photos, check out the Chicken Tikka Masala recipe on our food blog, Simply Sundays.







11 views0 comments

Recent Posts

See All

Comments


bottom of page