Easy Chicken Tikka Masala PT40M https://img2.recipesrun.com/201907/2019/0730/1b/2/613204/300x200x90.jpg Yogurt and spice-infused chicken kabob cooked in a creamy tomato sauce and served with easy stove-top garlic naan. If I had to pick a cuisine to live on for the rest of my days, Indian would win by a long shot. Indian food is extremely comforting and warms your belly. Just in time for fall and winter! I’ve simplified my favorite chicken tikka masala dish so you can make it at home and get delicious restaurant-style results in under 30 minutes. The sauce is so finger-licking good, I promise you’ll go back for seconds and thirds. 4 servings Ingredients: 2 tablespoons Melted butter 4 cloves Minced garlic Small Pizza dough Minced fresh cilantro 1/2 cup Heavy cream or sour-cream 1 cup Water 1 teaspoon Kosher salt 1 teaspoon Paprika optional 1 tablespoon Garam masala 2 tablespoons Tomato paste 1 cup Diced tomatoes 1 tablespoon Ginger minced 3 cloves Garlic minced 1 Jalapeno pepper minced 1/2 cup Minced onion 2 teaspoons Olive oil 2 tablespoons Butter 1 pound Boneless skinless chicken breasts or thighs 1 teaspoon Kosher salt 1/2 teaspoon Freshly ground black pepper 1/2 teaspoon Cayenne pepper 1 tablespoon Garam masala see note below for recipe 2 teaspoons Ginger-Garlic Paste 1 cup Plain yogurt
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Easy Chicken Tikka Masala

Yogurt and spice-infused chicken kabob cooked in a creamy tomato sauce and served with easy stove-top garlic naan. If I had to pick a cuisine to live on for the rest of my days, Indian would win by a long shot. Indian food is extremely comforting and warms your belly. Just in time for fall and winter! I’ve simplified my favorite chicken tikka masala dish so you can make it at home and get delicious restaurant-style results in under 30 minutes. The sauce is so finger-licking good, I promise you’ll go back for seconds and thirds.
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    01 Information
    • Grade easy
    • Serving 4 servings
    • Prep Time 10 Mins
    • Cook Time 30 Mins
    • Total Time 40 Mins
    02 Ingredients
    • Garlic naan
      • 2 tablespoons Melted butter
      • 4 cloves Minced garlic
      • Small Pizza dough
    • Garnish
      • Minced fresh cilantro
    • Masala sauce
      • 1/2 cup Heavy cream or sour-cream
      • 1 cup Water
      • 1 teaspoon Kosher salt
      • 1 teaspoon Paprika optional
      • 1 tablespoon Garam masala
      • 2 tablespoons Tomato paste
      • 1 cup Diced tomatoes
      • 1 tablespoon Ginger minced
      • 3 cloves Garlic minced
      • 1 Jalapeno pepper minced
      • 1/2 cup Minced onion
      • 2 teaspoons Olive oil
      • 2 tablespoons Butter
    • Chicken kabobs tikka
      • 1 pound Boneless skinless chicken breasts or thighs
      • 1 teaspoon Kosher salt
      • 1/2 teaspoon Freshly ground black pepper
      • 1/2 teaspoon Cayenne pepper
      • 1 tablespoon Garam masala see note below for recipe
      • 2 teaspoons Ginger-Garlic Paste
      • 1 cup Plain yogurt
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    03 Method
    • Step 1
      Marinate chicken: Combine yogurt, ginger + garlic, garam masala, cayenne, black pepper, and salt. Add chicken cubes and toss to coat. Cover and marinate in the refrigerator for 30 minutes or up to 24 hours. Remove chicken from fridge and thread onto kabob skewers. Grill chicken in a 450 ºF pre-heated oven under the broiler for 15-20 minutes or on an outdoor grill or griddle pan until chicken is charred in the center is tender.
    • Step 2
      To make the sauce: While the chicken is cooking, prepare the sauce. Heat a large heavy-duty pan to medium/high heat. Add oil, butter, and onion. Cook until onion begins to brown. Add the jalapeno, garlic, ginger and cook for 2 minutes or until garlic begins to brown. Add the tomatoes, tomato paste, and spices. Cook for 5 minutes. Pour in 1 cup of water and allow the mixture to simmer on a low/medium heat for 15 minutes. Add cream and cook for just 2-3 minutes. Mix in the cooked chicken and stir to coat.
    • Step 3
      To make naan bread: Combine the butter and garlic in a small bowl. Set aside. Divide pizza dough into 8 equal portions. Roll the dough to a small circle using a rolling-pin. Heat up a skillet (cast-iron preferred) over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet. Place the dough on the skillet. When it puffs up and bubbles and burnt spots appear, flip it over and spread with the garlic butter mixture. Cook until done. Repeat the same until all dough is done.
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    04 Author
    zhanghengshuo zhanghengshuo
    131 Recipes
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