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Chicken Tikka Masala

A delightful Chicken Tikka Masala that envelops your senses in an aromatic embrace, perfect for meal prepping for busy days ahead.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 5 servings
Course: Dinner, Meal Prep
Cuisine: Indian
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 1 kg Boneless & Skinless Chicken Thighs, Diced Tender pieces ensure juicy and flavorful bites.
  • 6 cloves Grated Garlic Adds aromatic depth.
  • 10 g Grated Ginger Offers a zesty kick.
  • 2 tsp Kashmiri Chilli Powder Provides rich color and mild heat.
  • 1 tsp Ground Turmeric Imparts warmth and earthy flavor.
  • 1 tsp Garam Masala An aromatic blend.
  • ½ cup Greek Yogurt Adds creaminess.
  • ½ lemon Juiced Brightens the dish.
  • 1 Tbsp Peanut Oil For sautéing.
  • Salt & Cracked Black Pepper Essential seasonings.
For the Sauce
  • 2 Tbsp Ghee Adds a luxurious touch.
  • 10 g Julienned Ginger For additional texture.
  • 1½ Tbsp Garam Masala For extra depth.
  • 1 Tbsp Whole Cumin Seeds Toasted for nutty flavor.
  • 1 Tbsp Ground Coriander Complements the spice blend.
  • 1 tsp Kashmiri Chilli Powder For flavor and color.
  • 300 g Tomato Paste Thickens the sauce.
  • 1 tsp Sweet Paprika Reinforces color and adds sweetness.
  • 150 g Greek Yogurt Adds creaminess to the sauce.
  • 300 ml Chicken Stock For a flavorful base.
  • 200 ml Thickened Cream A luscious finish to the curry.
  • 10 g Chopped Coriander (Cilantro) For garnish.
For the Rice
  • 300 g Basmati Rice A fragrant companion.
  • 550 ml Chicken Stock For cooking the rice.
  • 1½ tsp Ground Turmeric For the rice.
  • 5 g Chopped Coriander (Cilantro) For rice garnish.
  • Salt To taste.

Method
 

Marination
  1. In a large bowl, combine the diced chicken, grated garlic, grated ginger, Kashmiri chili powder, ground turmeric, garam masala, Greek yogurt, lemon juice, peanut oil, and a pinch of salt and cracked pepper. Stir until well mixed and coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 48 hours.
Searing the Chicken
  1. Heat a frying pan over high heat. Spray with a light coating of oil and sear the marinated chicken in batches for about 2½ minutes on each side or until golden brown. Set aside after searing.
Preparing the Sauce
  1. In a large pot, heat the ghee over medium-high heat. Add sliced onion and capsicum, cooking them for about 6 minutes until softened. Add chopped garlic and julienned ginger, stirring for an additional minute.
Adding Spices
  1. Incorporate the spices—garam masala, whole cumin seeds, ground coriander, and Kashmiri chili powder—into the sautéed vegetables. Cook for 1 minute, stirring constantly.
Mixing in Tomato Paste
  1. Add the tomato paste to the mixture and cook for 4 minutes, stirring occasionally until the oil begins to separate from the sauce.
Combining Chicken and Sauce
  1. Add the seared chicken along with the reserved marinade and the additional Greek yogurt. Stir together and let simmer for about 2 minutes.
Simmering the Curry
  1. Pour in the chicken stock, bring to a boil, then reduce heat to low and simmer for 25 minutes. Adjust seasoning with salt and pepper.
Cooking the Rice
  1. In a saucepan, combine basmati rice, water, and ground turmeric. Bring to a boil, reduce heat to low, cover, and cook for 12 minutes. Let sit for 4 minutes before fluffing with chopped coriander.
Finishing the Dish
  1. Stir thickened cream into the chicken tikka masala. Heat through and serve alongside basmati rice.

Notes

Marinate for at least 1 hour for optimal flavor. Adjust spiciness as needed. Store leftovers in the refrigerator for up to 4 days.