Quick & Easy Chicken Tikka Masala – Creamy Chicken Curry Recipe

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk + cornstarch

Coconut milk reduces calories while adding creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides a plant-based alternative with lower cost.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt offers similar tang with more protein.

garam masala

🥗Healthier: curry powder

💰Cheaper: mixed spices

Curry powder is often more accessible and affordable.

Drizzle boneless skinless chicken thighs with vegetable oil.

Add salt, freshly ground black pepper, turmeric, garam masala, cumin, coriander, cayenne, smoked paprika, and ground cardamom to the chicken.

Mix the spices with the chicken until coated thoroughly.

Melt clarified butter in a heavy-duty skillet set on high heat.

Brown the spiced chicken thighs in the skillet for a few minutes until nicely browned, then remove to a bowl to rest.

In the same skillet, lower the heat to medium-high and add one chopped onion, sautéing for about 5-6 minutes until softened and translucent.

Add tomato paste to the onions and cook for about 5-6 minutes until caramelized.

Stir in crushed garlic and freshly grated ginger, cooking for about a minute.

Deglaze the pan with crushed tomatoes, stirring until the bottom of the pan is clean.

Pour in coconut milk and a splash of chicken stock, bringing the mixture to a simmer.

Let the sauce simmer on medium-low heat for about 15 minutes, stirring occasionally.

Cut the rested chicken thighs into bite-sized pieces.

Add hot red chili flakes, chopped cilantro, and the cut chicken along with any accumulated juices to the sauce.

Simmer the mixture for another 10-15 minutes until the chicken is heated through and tender.

Taste for seasoning and adjust with salt if necessary.

Serve with white rice, garnished with lime and cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens