Chicken Masala Recipe
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 below to see how I make this in my kitchen.
Servings 8 servings
Calories 303kcal
Ingredients
- 2 pounds chicken thighs cut into 1 1/2-inch pieces, 900g
- 1/2 cup plain yogurt 120g
- 1/4 cup tikka masala paste divided, 60g
- 1/4 cup olive oil 60 mL
- 4 curry leaves
- 1 large brown onion chopped, 240g
- 1 small chili de-seeded and chopped
- 1 clove garlic minced
- 1 cup chicken broth 240 nL
- 14 ounces diced tomatoes canned, 400g
- 1 tablespoon tomato paste 15g
- 1/2 cup heavy cream 120 mL
Instructions
- In a large bowl, add the chicken thighs, yogurt, and half the tikka masala curry paste. Toss until the chicken is evenly coated in the marinade. Cover the bowl and refrigerate for at least 10 minutes (or overnight) 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 until the onion has softened and turned 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, stirring occasionally, until the tomatoes have broken down and the sauce is thick enough to coat with a spoon.
- In a separate pan, heat the remaining oil. Add the chicken and cook until deeply golden on the outside. Transfer the chicken to the sauce and simmer for 10 minutes, allowing the chicken to finish cooking through.
- Remove the pan from the heat and stir through the cream. The sauce should become rich, silky, and lightly orange in color. 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.
Nutrition
Serving: 1serving | Calories: 303kcal | Carbohydrates: 6g | Protein: 17g | Fat: 23g | Sodium: 212mg | Potassium: 387mg | Fiber: 1g | Vitamin A: 252IU | Vitamin C: 25mg | Calcium: 51mg | Iron: 1mg | NET CARBS: 5g