Description
This Spiced Chicken Tikka Masala with Greek Yogurt is a flavorful and creamy Indian-inspired dish that blends marinated chicken pieces cooked in a rich tomato and spice sauce, finished with Greek yogurt for tangy creaminess. Perfect served over basmati rice and garnished with fresh cilantro for an authentic, aromatic meal.
Ingredients
Units
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Marinade
- 1 1/2 lb boneless skinless chicken breast or thigh, diced to 1/2-inch pieces
- 1/3 cup plain Greek yogurt (5% or 2% fat preferred)
- 1 tbsp fresh lemon juice
- 1 tbsp grated ginger (or 1 tsp ground ginger)
- 3 garlic cloves, minced
- 1 tsp kosher salt
- 1 tsp ground cumin
- 1/2 tsp paprika
For Cooking
- 2 tbsp canola oil, divided
- 1 medium onion, chopped
- 1 tbsp grated fresh ginger
- 3 garlic cloves, minced
- 1 1/2 tsp garam masala or curry powder
- 1 1/2 tsp ground coriander
- 1 1/2 tsp turmeric
- 1 tsp paprika
- 1 tsp ground cumin
- 1/4 tsp black pepper or crushed red pepper flakes
- 3 tbsp tomato paste
- 1 can (14.5 oz) tomato sauce or crushed tomatoes
- 1/3 cup plain Greek yogurt or heavy cream
- 2 tbsp unsalted butter (optional)
- Cooked basmati rice (white or brown) for serving
- Chopped fresh cilantro or parsley for garnish
Instructions
- Prepare Marinade: In a large bowl or gallon-size plastic bag, combine 1/3 cup plain Greek yogurt, 1 tablespoon fresh lemon juice, 1 tablespoon grated ginger (or 1 teaspoon ground ginger), 3 minced garlic cloves, 1 teaspoon kosher salt, 1 teaspoon ground cumin, and 1/2 teaspoon paprika. Mix well to create the marinade.
- Marinate Chicken: Add the diced chicken pieces into the marinade, stirring to coat evenly. Cover and refrigerate for at least 1 hour, ideally 2-3 hours for optimum flavor development.
- Cook Chicken: Heat 1 tablespoon canola oil in a large skillet over medium-high heat. Remove chicken from marinade, discarding excess marinade, and cook chicken pieces for 7-8 minutes, stirring occasionally, until fully cooked. Remove chicken from pan and keep warm, covered with foil.
- Sauté Aromatics and Spices: In the same pan, add remaining 1 tablespoon canola oil. Add chopped onion and sauté for 3-4 minutes until softened. Stir in 3 minced garlic cloves, 1 tablespoon grated fresh ginger, garam masala or curry powder, ground coriander, turmeric, paprika, ground cumin, and black or red pepper flakes. Cook for 30 seconds to bloom the spices, releasing their fragrance.
- Add Tomato Base: Stir in tomato paste until thick, then add canned tomato sauce or crushed tomatoes. Bring to a gentle simmer while scraping the bottom of the pan to deglaze. Reduce heat to medium-low and simmer for 3-5 minutes until the sauce thickens slightly.
- Finish Sauce: Stir in 1/3 cup plain Greek yogurt or heavy cream until smooth. Return cooked chicken and any juices back to the skillet. Combine well and let simmer together over low heat for a couple of minutes. For extra richness, stir in unsalted butter if desired.
- Season and Serve: Taste the sauce and adjust salt and pepper as needed. Serve the chicken tikka masala hot over cooked basmati rice and garnish generously with chopped fresh cilantro or parsley for a vibrant, fresh finish.
Notes
- For best flavor, marinate the chicken for 2-3 hours if time permits.
- You can use chicken breasts or thighs; thighs tend to be juicier.
- Adjust spices according to your heat preference by adding more or less black pepper or crushed red pepper flakes.
- Greek yogurt adds tanginess and creaminess with less fat compared to heavy cream.
- Butter is optional but enriches the flavor for a luscious finish.
- Serve with basmati rice or naan bread to complete the meal.
