Chicken Tikka Masala Recipe
Craving takeout at home? This easy chicken tikka masala recipe delivers tender, spiced chicken in a creamy tomato sauce without yogurt. Marinate, simmer, and enjoy!
Servings: 4
Calories: 711kcal
Ingredients
- 24 ounces boneless, skinless chicken breasts about 4 breasts*
- 2 cups buttermilk **
- 2 teaspoons garam masala
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 2 teaspoons grated ginger
- 1 teaspoon red chili powder
- 2 tablespoons extra virgin olive oil
- 1 large onion chopped
- 1 tablespoon salted butter ***
- 15 ounces tomato sauce 1 can
- 2 tablespoons fresh lime juice from 1 lime
- 1½ cups heavy cream room temperature****
- fresh cilantro optional, to taste
Instructions
- Cut the chicken breast into bite-size pieces.24 ounces boneless, skinless chicken breasts
- In a bowl add the chicken with the garam masala, cumin, turmeric, garlic powder, ginger, red chili powder and buttermilk. Mix it, then cover with cling film and chill in fridge for 1 hour2 cups buttermilk, 2 teaspoons garam masala, 1 teaspoon cumin, 1 teaspoon turmeric, 1 teaspoon garlic powder, 2 teaspoons grated ginger, 1 teaspoon red chili powder
- In a non-stick pan, add the extra virgin olive oil on high heat. Add each chicken piece and cook for 4 minutes on each side until slightly browned. Keep the remaining marinade sauce for later. The chicken will not be thoroughly cooked at this point.2 tablespoons extra virgin olive oil
- Remove the chicken from pan and set aside.
- In the same pan, add the butter and onions. Cook until soft and golden brown, for about 7 minutes on medium heat.1 tablespoon salted butter, 1 large onion
- Add the tomato sauce, juice of lime and bring to simmer.15 ounces tomato sauce, 2 tablespoons fresh lime juice
- Add the marinade sauce and cook for another 5 minutes.
- Add the chicken in and let everything cook on medium heat for 15-20 minutes, until chicken is thoroughly cooked.
- Add the heavy cream stir everything together and cook for another 5 minutes on low heat.1½ cups heavy cream
- Serve over steamed rice, add some fresh cilantro to taste and enjoy!fresh cilantro
Video
Notes
*I love lean, healthy chicken breasts, but this recipe also works beautifully with thighs--no adjustments needed!
**I like using buttermilk instead of traditional yogurt for a more tender, buttery result. But you can stick to Greek yogurt if you prefer.
***You can use ghee or coconut oil in place of the butter.
****You can use coconut milk instead of heavy cream.
Tips:
- Cut the chicken into even-sized pieces to ensure even cooking.
- Make this recipe a little more (or less) spicy as you please by adding more/less chili powder.
- Marinate the chicken longer to make it even more tender, up to 8 hours.
- Cooking all chicken pieces at once can crowd the pan, steaming instead of browning them. Sear in batches to get better caramelization and deeper flavor.
- Some separating may occur when adding the buttermilk marinade to the sauce, but it won't affect the taste.
- Taste the sauce before adding cream. If it tastes too acidic from tomato/lime, add a pinch of sugar or a little more cream to balance it.
- Avoid boiling once cream is added; a gentle simmer keeps the sauce silky and prevents curdling.
- If the sauce is too thin, simmer uncovered a few extra minutes or add a small slurry of cornstarch and water.
- Serve with basmati rice, naan, and a wedge of lime for added brightness.
Nutrition
Calories: 711kcal | Carbohydrates: 18g | Protein: 44g | Fat: 51g | Saturated Fat: 26g | Cholesterol: 251mg | Sodium: 950mg | Potassium: 1290mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2255IU | Vitamin C: 12mg | Calcium: 229mg | Iron: 2.4mg