This chicken masala recipe features tender chicken pieces marinated in a blend of spices and yogurt, then simmered in a creamy tomato-based sauce. It's simple, delicious, and tastes restaurant quality! Watch the video belowto see how I make this in my kitchen.
In a large bowl, add the chicken thighs, yogurt, and half the tikka masala curry paste. Cover the bowl and refrigerate for at least 10 minutes (or up to 4 hours), to marinate.
Heat two tablespoons of the oil in a non-stick pan and place over medium heat. Once hot, add the curry leaves and cook until fragrant. Add the onion, chili, and garlic and cook for two minutes or until translucent. Add the remaining tikka masala curry paste, along with the broth, diced tomatoes, and tomato paste. Reduce the heat to low and let everything simmer for 15 minutes, or until the sauce has thickened.
In a separate pan, add the remaining oil. Cook the chicken until golden and crisp on the outside. Add the chicken to the sauce and simmer everything together for 10 minutes.
Stir through heavy cream and serve immediately.
Video
Notes
TO STORE: Store leftovers in an airtight container in the fridge for 3 to 4 days.TO FREEZE: Freeze chicken masala for up to 3 months. Note that the sauce may undergo slight texture changes once you defrost it. Thaw frozen chicken tikka masala in the fridge.TO REHEAT: Reheat this dish on the stove over medium heat. Add a splash of heavy cream or chicken broth if needed.