Chicken Tikka Masala
10m prep 12m cook 15m ready
A quick version of the Indian classic, ready in under 20 minutes. Creamy tomato-based sauce with broiled chicken thighs, served over rice with naan.
Ingredients
- 1/2 cup long-grain white rice
- 8 oz boneless, skinless chicken thighs
- 3 tbsp Greek yogurt
- 1 1/2 tsp curry powder
- Kosher salt
- 1 tbsp unsalted butter
- 1 tbsp fresh ginger peeled and chopped
- 2 clove garlic chopped
- 1/4 cup half-and-half
- 2 tbsp half-and-half
- 1/4 cup canned tomato sauce
- 1/4 cup fresh cilantro chopped
- Naan
Nutrition (per serving, estimated)
Estimated based off 10 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 340 mg
- Iron: 5.86 mg
- Magnesium: 84.5 mg
- Phosphorus: 500 mg
- Potassium: 1034 mg
- Zinc: 3.91 mg
Let's Cook
-
Step 1.
Heat the broiler to high. Cook the rice according to the package directions.
-
Step 2.
Cut the chicken thighs into 1-inch chunks and pat dry with paper towels. In a bowl, toss the chicken with the yogurt, curry powder, and a pinch of salt. Arrange the chicken on a foil-lined quarter sheet pan; broil for 5 minutes.
-
Step 3.
While the chicken broils, in a 2-quart saucepan, cook the butter, ginger, garlic, and a pinch of salt on medium, stirring, until the garlic is golden, about 2 minutes. Whisk in the half-and-half and tomato sauce.
-
Step 4.
Stir the broiled chicken into the sauce. Bring to a simmer on high, then reduce heat to maintain a simmer. Cook, stirring occasionally, until the chicken is cooked through (165°F), about 5 minutes.
-
Step 5.
Serve the chicken and sauce over rice and top with cilantro. Serve with naan if desired.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.