Chicken Tikka Masala

Get unique recipes straight to your inbox

The Spice Subscription Builder
The Spice Subscription Builder
The Spice Subscription Builder
The Spice Subscription Builder
The Spice Subscription Builder
The Spice Subscription Builder
The Spice Subscription Builder
The Spice Subscription Builder
The Spice Subscription Builder
The Spice Subscription Builder
The Spice Subscription Builder
The Spice Subscription Builder
The Spice Subscription Builder
The Spice Subscription Builder
The Spice Subscription Builder
The Spice Subscription Builder
The Spice Subscription Builder
The Spice Subscription Builder
The Spice Subscription Builder
The Spice Subscription Builder
The Spice Subscription Builder
The Spice Subscription Builder

The Spice Subscription Builder

Unique global spice blends straight to your kitchen every month. (New blend each month)

Build Now
Seoul Fire BBQ Rub
Seoul Fire BBQ Rub

Seoul Fire BBQ Rub

$14.99
Peri Peri Chili Powder ChefSmartyPants
Peri Peri Chili Powder ChefSmartyPants

Peri Peri Chili Powder (ChefSmartyPants)

$14.99
See all blends

Ingredients

3/4 cup whole milk Greek yogurt
2 teaspoons Rawspicebar's Garam Masala, divided
1 tablespoon lemon juice
1 teaspoon kosher salt
1 pound boneless, skinless chicken thighs, cut into 1½-inch pieces
2 tablespoons unsalted butter or ghee, divided
1 medium red onion, diced
3 garlic cloves, minced
1 tablespoon minced fresh ginger
1 28-oz. can diced tomatoes
1 cup heavy cream
Chopped fresh cilantro, for garnish Rice and/or naan for serving, optional

Directions

  1. In a zip-top bag or airtight container, combine the yogurt, 1 teaspoon garam masala, lemon juice, and salt. Add the chicken and toss to coat. Chill for at least 20 minutes and up to 4 hours.
  2. Heat 1 tablespoon butter in a large high-sided skillet over medium heat. Add the chicken, working in batches to avoid crowding the pan, and cook until well browned on all sides. Transfer to a plate and repeat with the remaining chicken.
  3. Add the remaining tablespoon butter to the skillet. Add the onion and cook, string, until softened, about 5 minutes. Add the garlic, ginger, and remaining teaspoon garam masala and cook for 1 minute, until fragrant. 
  4. Add the tomatoes and chicken and bring to a boil, stirring up any browned bits on the bottom of the pan. Reduce heat to medium-low and simmer, uncovered, until thickened, and the chicken is cooked through, 5-10 minutes. 
  5. Stir in the cream and cook until warmed through, but do not let boil. 
  6. Serve with rice and/or naan, garnished with cilantro.

 


Leave a comment

Please note, comments must be approved before they are published

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.


Explore More