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Chicken Tikka Masala with a Twist



  • Serves 4
  • Cooks in 60 mins (20m prep + 40m cook)
  • Difficulty: medium
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Chicken Tikka Masala

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a large bowl, whisk together the yogurt, honey, smoked paprika, cumin, coriander, turmeric, cinnamon, cardamom, salt, and black pepper. Add the chicken pieces and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
  2. 2.In a large skillet, heat the oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook for 1 minute longer. Stir in the tomato paste and cook for 1 minute more.
  3. 3.Add the marinated chicken to the skillet and cook until browned on all sides, about 5 minutes. Add the crushed tomatoes and chicken broth and bring to a simmer. Reduce the heat to low and let simmer for 20 minutes, stirring occasionally.
  4. 4.Stir in the heavy cream and cilantro and let cook for 5 minutes longer. Serve hot with basmati rice and naan bread.

lightbulb_outline Tips

  • chevron_rightFor a spicier dish, add more cayenne pepper or red pepper flakes to taste.
  • chevron_rightTo make this dish dairy-free, substitute coconut cream for the heavy cream.