Chicken Masala
This Chicken Masala is aromatic and rich! Tender chicken in a spicy, creamy sauce perfect for a flavorful weeknight dinner or special occasion.
Equipment
- Large skillet or Dutch oven
- Wooden Spoon
- Measuring cups and spoons
- Sharp knife and cutting board
- Serving dishes
Ingredients
- 2 pounds chicken thighs cut into 1 1/2-inch pieces
- 1/2 cup plain yogurt
- 1/4 cup tikka masala paste divided
- 1/4 cup olive oil
- 4 curry leaves
- 1 large brown onion chopped
- 1 small chili de-seeded and chopped
- 1 clove garlic minced
- 1 cup chicken broth
- 14 ounces diced tomatoes canned
- 1 tablespoon tomato paste
- 1/2 cup heavy cream
Instructions
- In a large bowl, combine the chicken pieces, plain yogurt, and half of the tikka masala paste. Mix well to coat. Cover and marinate for at least 30 minutes or up to overnight in the refrigerator.
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped brown onion and sauté for 5-7 minutes until translucent and golden brown.
- Stir in chopped chili, minced garlic, and curry leaves. Cook for 2-3 minutes to release fragrance.
- Add the marinated chicken to the skillet. Cook for 8-10 minutes, stirring occasionally, until browned on all sides.
- Pour in chicken broth, diced tomatoes, tomato paste, and remaining tikka masala paste. Stir and bring to a simmer. Cover and cook for 20-25 minutes until chicken is cooked through and tender.
- Lower heat and stir in heavy cream. Simmer for another 5 minutes to meld flavors.
- Remove from heat and serve hot over basmati rice or with warm naan. Garnish with fresh cilantro if desired.
Notes
- Marinate the chicken overnight for deeper flavor.
- Adjust chili amount to control spice level.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Use chicken breast for a leaner version, but watch cooking time to avoid drying out.
- Substitute coconut milk for heavy cream for a dairy-free alternative.