# Chicken Tikka Masala

> Yogurt-marinated chicken thigh charred in a skillet and simmered in a spiced tomato sauce with a half cup of cream, served over rice.

Recipe page: https://goodguteats.com/recipes/chicken-tikka-masala/

- Makes: 4 servings, 1 plate each
- Category: Main course
- Cuisine: Indian
- Methods: Stovetop, Oven

## Stovetop

Total time: ~2h 23m.

### Nutrition

Per serving, estimated from the ingredients: 725 calories, 44 g protein, 73 g carbs, 28 g fat, 5 g fiber.

### Ingredients (for 4 servings)

- 1½ lb Chicken Thigh (Skinless)
- ½ cup Whole Milk Greek Yogurt
- 1 tbsp Lemon Juice
  - Swap: 1 tbsp Lime Juice
- 4 tsp Garam Masala (2 tsp marinade, 2 tsp sauce)
- 2 tsp Paprika (1 tsp marinade, 1 tsp sauce)
- 1 tsp Turmeric
- ¼ tsp Cayenne Pepper
- Salt
- 1 Onions
- 4 cloves Garlic
  - Swap: 1 tbsp Garlic-Infused Olive Oil
- 1 tbsp Fresh Ginger
- 1½ cup White Rice
  - Swap: 1½ cup Brown Rice
- 1 tbsp Avocado Oil
- 2 tsp Ground Cumin
- 2 tsp Ground Coriander
- 2 tbsp Tomato Paste
- 14½ oz Canned Tomatoes
- 1 tsp Maple Syrup
  - Swap: 1 tsp Honey
- ½ cup Heavy Cream
  - Swap: ½ cup Canned Coconut Milk
- 1 tbsp Ghee
  - Swap: 1 tbsp Unsalted Butter
- ¼ cup Fresh Cilantro

Optional:

- 2 cup Spinach
- 1 cup Green Peas

### Steps

1. Cut 1½ lb Chicken Thigh into 1-inch pieces. (~3m)
2. Whisk ½ C Greek Yogurt, 1 T Lemon Juice, 2 tsp garam masala, 1 tsp Paprika and 1 tsp Turmeric, ¼ tsp Cayenne Pepper and 1 tsp Salt in a large bowl. (~2m)
3. Fold the chicken into the marinade until coated. (~1m)
4. Refrigerate the chicken. (~1h)
5. Dice 1 Onions. (~2m)
6. Mince 4 cloves Garlic and 1 T Fresh Ginger. (~2m)
7. Rinse 1½ C White Rice until the water runs clear. (~2m)
8. Heat 1 T Avocado Oil in a large skillet over medium-high. (~2m)
9. Sear the chicken until charred in spots. (~6m)
10. Transfer the chicken to a plate. (~1m)
11. Cook Onions in the same skillet until deep golden. (~8m)
12. Stir in Garlic and Fresh Ginger until fragrant. (~1m)
13. Stir in 2 tsp Ground Cumin, 2 tsp Ground Coriander, 2 tsp garam masala and 1 tsp Paprika. (~1m)
14. Stir in 2 T Tomato Paste and cook until it darkens. (~2m)
15. Pour in 14½ oz Canned Tomatoes and 1 tsp Salt. (~1m)
16. Cook the rice according to package instructions. (~20m)
17. Simmer the sauce until it thickens. (~15m)
18. Stir in 1 tsp Maple Syrup. (~1m)
19. Return the chicken and its juices to the skillet. (~1m)
20. Simmer until the chicken reaches 175F. (~6m)
21. Reduce the heat to low. (~1m)
22. Stir in ½ C Heavy Cream. (~1m)
23. Stir in 1 T Ghee until the sauce turns glossy. (~1m)
24. Taste and adjust the salt.
25. Fluff the rice with a fork. (~1m)
26. Scatter ¼ C Fresh Cilantro over the masala. (~1m)
27. Spoon the masala alongside the rice and serve hot. (~1m)

## Oven

Total time: ~2h 27m.

### Nutrition

Per serving, estimated from the ingredients: 725 calories, 44 g protein, 73 g carbs, 28 g fat, 5 g fiber.

### Ingredients (for 4 servings)

- 1½ lb Chicken Thigh (Skinless)
- ½ cup Whole Milk Greek Yogurt
- 1 tbsp Lemon Juice
  - Swap: 1 tbsp Lime Juice
- 4 tsp Garam Masala (2 tsp marinade, 2 tsp sauce)
- 2 tsp Paprika (1 tsp marinade, 1 tsp sauce)
- 1 tsp Turmeric
- ¼ tsp Cayenne Pepper
- Salt
- 1 Onions
- 4 cloves Garlic
  - Swap: 1 tbsp Garlic-Infused Olive Oil
- 1 tbsp Fresh Ginger
- 1½ cup White Rice
  - Swap: 1½ cup Brown Rice
- 1 tbsp Avocado Oil
- 2 tsp Ground Cumin
- 2 tsp Ground Coriander
- 2 tbsp Tomato Paste
- 14½ oz Canned Tomatoes
- 1 tsp Maple Syrup
  - Swap: 1 tsp Honey
- ½ cup Heavy Cream
  - Swap: ½ cup Canned Coconut Milk
- 1 tbsp Ghee
  - Swap: 1 tbsp Unsalted Butter
- ¼ cup Fresh Cilantro

Optional:

- 2 cup Spinach
- 1 cup Green Peas

### Steps

1. Cut 1½ lb Chicken Thigh into 2-inch pieces. (~3m)
2. Whisk ½ C Greek Yogurt, 1 T Lemon Juice, 2 tsp garam masala, 1 tsp Paprika and 1 tsp Turmeric, ¼ tsp Cayenne Pepper and 1 tsp Salt in a large bowl. (~2m)
3. Fold the chicken into the marinade until coated. (~1m)
4. Refrigerate the chicken. (~1h)
5. Dice 1 Onions. (~2m)
6. Mince 4 cloves Garlic and 1 T Fresh Ginger. (~2m)
7. Rinse 1½ C White Rice until the water runs clear. (~2m)
8. Heat 1 T Avocado Oil in a large skillet over medium-high. (~2m)
9. Cook 1 Onions until deep golden. (~8m)
10. Stir in 4 cloves Garlic and 1 T Fresh Ginger until fragrant. (~1m)
11. Stir in 2 tsp Ground Cumin, 2 tsp Ground Coriander, 2 tsp garam masala and 1 tsp Paprika. (~1m)
12. Stir in 2 T Tomato Paste and cook until it darkens. (~2m)
13. Pour in 14½ oz Canned Tomatoes and 1 tsp Salt. (~1m)
14. Set an oven rack in the upper third and heat the broiler. (~1m)
15. Cook the rice according to package instructions. (~20m)
16. Simmer the sauce until it thickens. (~15m)
17. Arrange the chicken on a foil-lined sheet pan in a single layer. (~2m)
18. Broil the chicken until the edges blacken in spots. (~6m)
19. Flip the chicken. (~1m)
20. Broil until the chicken reaches 175F. (~5m)
21. Stir in 1 tsp Maple Syrup. (~1m)
22. Reduce the heat to low. (~1m)
23. Stir in ½ C Heavy Cream. (~1m)
24. Stir in 1 T Ghee until the sauce turns glossy. (~1m)
25. Cut the chicken into 1-inch pieces. (~2m)
26. Fold the chicken into the sauce. (~1m)
27. Taste and adjust the salt.
28. Fluff the rice with a fork. (~1m)
29. Scatter ¼ C Fresh Cilantro over the masala. (~1m)
30. Spoon the masala alongside the rice and serve hot. (~1m)

Recipes, not medical advice.