This easy Chicken Tikka Masala is made with tender chunks of boneless chicken breasts cooked in an aromatic, creamy yogurt-tomato sauce.
Ingredients
- 2 teaspoons oil , or butter
- 1 small onion, minced
- 1 tablespoons fresh ginger, grated
- 3 cloves garlic, crushed
- 1 1/2 cups crushed tomatoes
- 1/2 cup 1% milk
- 3/4 cup plain yogurt, not Greek (I prefer whole milk)
- 1 tablespoon cumin
- 1 tablespoon garam masala
- 1 teaspoon turmeric, optional
- 1/2 tablespoon chili powder
- 1/2 teaspoon kosher salt to taste
- 16 ounces boneless chicken breasts, cut into bite sized pieces, from 2 breasts
- 4 tablespoon fresh cilantro, or to taste
Directions
- Heat oil in a large heavy skillet over medium heat. Add the onions and cook until golden, about 3 minutes.
- Add the crushed ginger, stir for 1 minute then add the garlic and cook another minute. Add cumin, garam masala, turmeric, chili powder, and salt; mix well until fragrant, about 2 minutes.
- Stir in tomatoes and milk. Simmer on low heat until sauce thickens, about 10 minutes.
- Temper the yogurt: Place the yogurt in a bowl and add 1/2 cup of the sauce to the yogurt and stir. Add it to the sauce and mix well.
- Add chicken and simmer for 10 – 15 minutes or until cooked through.
- Add a generous amount of chopped cilantro and serve with Basmati Rice or Naan, if desired.
