Description
A quick, one-pot Chicken Tikka Masala that tastes like restaurant quality but is ready in just 30 minutes. This weeknight-friendly recipe uses chicken thighs, Greek yogurt, and pantry staples for a rich, creamy, and spiced meal.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1/2 cup plain, full-fat Greek yogurt
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- Salt and black pepper to taste
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (28oz) crushed tomatoes
- 1/2 cup heavy cream
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 tablespoon tomato paste
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- In a large bowl, mix Greek yogurt, garam masala, turmeric, salt, and pepper. Add chicken thighs and toss to coat. Let sit for 10-15 minutes to tenderize.
- Heat butter in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until soft and translucent.
- Add minced garlic and grated ginger to the skillet. Cook for 1 minute, stirring constantly, until fragrant but not browned.
- Add cumin and chili powder to the pan. Stir constantly for 30-60 seconds to bloom the spices.
- Pour in crushed tomatoes and tomato paste. Stir to combine and simmer for 5 minutes until the sauce thickens slightly.
- Push sauce to the sides and add marinated chicken. Cook for 3-4 minutes on one side until browned, then flip. Pour remaining marinade over chicken.
- Cover the pan and simmer for 6-8 minutes until chicken reaches an internal temperature of 165°F (74°C).
- Remove from heat and stir in heavy cream until fully combined. Adjust salt if needed.
- Serve immediately over basmati rice or with naan bread. Garnish with fresh cilantro and a squeeze of lime juice.
Notes
Use chicken thighs for juiciness; breast meat can dry out. Bloom spices in fat before adding liquid for better flavor. Control heat by adjusting chili powder. The sauce can be made ahead and stored for up to 3 days. Freezes well for up to 3 months. For a dairy-free version, substitute butter with olive oil and heavy cream with coconut milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 12
- Sodium: 650
- Fat: 28
- Saturated Fat: 14
- Carbohydrates: 22
- Fiber: 4
- Protein: 35
Keywords: chicken tikka masala, weeknight dinner, one pot meal, easy indian recipe, 30 minute dinner, creamy chicken curry