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Chicken Tikka Masala

Author: Amira Ibrahim

Ingredients

For the chicken

  • 1 cup yogurt.
  • 1 tablespoon lime juice.
  • 1 teaspoon cumin.
  • 1 teaspoon cayenne pepper.
  • 1 teaspoon ground black pepper.
  • 2 teaspoons garam masala.
  • 1 tablespoon fresh ginger minced.
  • 2 pounds skinless boneless chicken thighs cut into bite sized pieces.

For the sauce

  • 1 tablespoon olive oil.
  • 1 tablespoon butter.
  • 2 cloves garlic minced.
  • 1 small onion diced.
  • 1 jalapeno pepper finely chopped.
  • 1 teaspoon cumin.
  • 2 teaspoon paprika.
  • 1/2 teaspoon salt.
  • 1 can tomato sauce.
  • 1 can coconut milk.
  • 2 teaspoons garam masala.
  • 1/2 cup chopped fresh cilantro.

Instructions

  • In a ziploc bag, combine the first 7 ingredients. Stir in chicken, seal and refrigerate for 2 hour.
  • Thread chicken onto skewers, discard marinade and grill about 5 minutes each side.
  • Or you can bake in 425 preheated oven on a lightly oiled rack for 10-15 minutes, turning once.
  • Melt butter with oil in a large skillet over medium heat. Sauté onion,garlic and jalapeño for 2 minutes until fragrant.
  • Add the spices, tomato sauce and the coconut milk, bring to a boil then reduce heat and simmer for 20 minutes until thickened.
  • Add the chicken and continue simmering for another 15 minutes.
  • Serve with naan bread or basmati rice, garnished with cilantro.
  • Enjoy!!