Easy Chicken Tikka Masala

$- 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces - 1 cup plain yogurt - 2 tablespoons lemon juice - 2 teaspoons garam masala - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon paprika - ½ teaspoon turmeric powder - 1 tablespoon ginger-garlic paste - 3 tablespoons oil (vegetable or coconut) - 1 large onion, finely chopped - 1 can (14 oz) crushed tomatoes - 1 cup coconut milk - Salt to taste I love using chicken thighs for this dish. They stay juicy and tender. The yogurt adds creaminess and helps the spices stick to the chicken. Lemon juice brightens the flavors. Garam masala is key, giving a warm taste. Each spice plays a role, making the dish rich and flavorful. Onions and tomatoes are the base of the sauce. Onions add sweetness, while tomatoes give a nice acidity. Coconut milk makes the sauce creamy. It balances the spices well, creating a perfect blend. - Fresh cilantro - Lemon wedges - Additional spices Garnishes make your dish pop. Fresh cilantro adds color and freshness. Lemon wedges add a zesty kick. You can sprinkle more spices for extra flavor. These simple touches elevate the meal and make it look great. You can find the Full Recipe linked in this section for a detailed guide on making this delicious dish. Marinating the chicken First, you need to marinate the chicken. In a large bowl, mix plain yogurt, lemon juice, and spices. Add garam masala, ground cumin, ground coriander, paprika, turmeric powder, and ginger-garlic paste. This mix will add a lot of flavor. Cut the chicken thighs into bite-sized pieces and add them to the marinade. Ensure all pieces are coated well. Cover the bowl and refrigerate it for at least one hour. For even better taste, marinate overnight. Sautéing the onions While the chicken marinates, prepare the onions. Heat two tablespoons of oil in a large skillet over medium heat. Add the finely chopped onion and cook until it turns golden brown. This step takes about five to seven minutes. The onions will add sweetness to the dish. Cooking the chicken Next, remove the marinated chicken from the fridge. Add it to the skillet with the onions. Cook the chicken until it is brown on all sides. This should take about seven to ten minutes. Make sure to stir it often for even cooking. Adding tomatoes and coconut milk Once the chicken is browned, stir in a can of crushed tomatoes. This will give the dish its rich color and acidity. Bring the mixture to a simmer and cook for another five to ten minutes. After that, pour in a cup of coconut milk. This adds creaminess and balances the spices. Adjusting seasoning Now, taste the sauce and add salt as needed. If the sauce is too thick, you can add a splash of water or more coconut milk. This helps achieve your desired consistency. Simmering for optimal flavor Reduce the heat to low and let the mixture simmer for about 15 minutes. This allows all the flavors to meld together. The sauce will thicken and become deliciously aromatic. Before serving, drizzle with the remaining tablespoon of oil and garnish with fresh cilantro for a burst of color. For the full recipe, check out the Easy Chicken Tikka Masala. For the best flavor, marinate the chicken for at least one hour. If you can wait longer, try marinating overnight. This allows the spices to soak in fully. To enhance the flavors, add a bit of salt and a dash of chili powder to the marinade. This extra kick can make your dish really shine. Choose a large, heavy skillet for cooking. A cast-iron or non-stick skillet works best. This helps the chicken cook evenly and keeps it juicy. To avoid overcooking the chicken, watch for a nice golden color. Cook it just until browned, then add the sauce. The chicken will finish cooking in the sauce. Plating your dish can create a feast for the eyes. Use a shallow bowl for a nice look. Spoon the tikka masala into the center. Garnish with fresh cilantro for a pop of color. Serve with fluffy rice or warm naan bread. This makes the meal even more inviting. {{image_2}} You can make a tasty vegetarian version of chicken tikka masala. Simply replace chicken with paneer or tofu. Paneer gives a nice, creamy texture. Tofu absorbs spices well, making it flavorful. Cut either into small cubes. Use the same marinade for them. Let them soak up the spices. This way, you keep all the great tastes while making it meat-free. If you love heat, add more chili peppers or cayenne. Start with one extra pepper, or a teaspoon of cayenne. Mix it in with your spices. You can also adjust heat levels based on your taste. This spicy twist brings a new kick to the dish. It makes each bite exciting and bold. For a coconut-free option, use heavy cream instead of coconut milk. This change makes the sauce rich and creamy. It also shifts the flavor a bit. The dish will still taste amazing but without the coconut hint. Pour the cream in towards the end, stirring well. This way, you get a thick and luscious sauce. For the full recipe, check out Easy Chicken Tikka Masala. To keep your Easy Chicken Tikka Masala fresh, follow these steps: - Refrigerate: Place leftovers in airtight containers. They can last for up to 3 days in the fridge. - Freeze: If you want to store it longer, freeze it. Use freezer-safe containers. It can last for about 2 months. Make sure to cool the dish before putting it in the fridge or freezer. This helps avoid condensation, which can create ice crystals. When it's time to enjoy your leftovers, reheating properly is key: - Microwave: Use a microwave-safe dish. Heat for 1-2 minutes, stirring halfway. Check if it's heated all the way through. - Stovetop: For best flavor, reheat in a skillet over medium heat. Stir occasionally for about 5-7 minutes. Add a splash of water or coconut milk if it seems dry. These methods help keep the flavors rich and delicious. Enjoy your meal again! Chicken Tikka Masala is a rich and creamy dish. It comes from India and has British roots. The chicken gets marinated in yogurt and spices, then cooked in a tomato-based sauce. It’s famous for its warm, spicy flavors and bright color. Yes, you can use chicken breast. However, chicken thighs are juicier and more tender. Breasts can dry out if overcooked. Thighs add a deeper flavor, making the dish richer. You can use dairy-free yogurt or cashew cream instead of regular yogurt. For coconut milk, you can use almond milk or soy milk. These options keep the dish creamy without dairy. Garam masala is available in most grocery stores. Check the spice aisle. You can also find it at Indian markets. If you can’t find it, you can make your own blend using common spices like cumin and coriander. You can marinate the chicken the night before. Store it in the fridge until you're ready to cook. After cooking, let it cool and put it in containers. Reheat it on the stove or in the microwave. For the complete details, check out the Easy Chicken Tikka Masala recipe [here](#). In this blog post, we explored how to make easy Chicken Tikka Masala. We covered main ingredients like chicken, yogurt, and spices. You learned step-by-step instructions for marinating and cooking. I shared tips for the best flavor and how to present your dish. We also discussed tasty variations and storage tips. Chicken Tikka Masala is simple and fun to make. With practice, your meals will impress everyone. Enjoy cooking and sharing this flavorful dish!$

Try this delicious and simple recipe for Easy Chicken Tikka Masala that will transform your weeknight dinner! With tender chicken marinated in yogurt and flavorful spices, then cooked in a creamy coconut sauce, this dish is sure to impress. Perfect for serving with rice or naan, it's a warm hug in a bowl. Ready to spice up your dinner routine? Click through to explore the full recipe and bring this delightful dish to your kitchen today!

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Ingredients

1 lb (450g) boneless chicken thighs, cut into bite-sized pieces

1 cup plain yogurt

2 tablespoons lemon juice

2 teaspoons garam masala

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon paprika

½ teaspoon turmeric powder

1 tablespoon ginger-garlic paste

3 tablespoons oil (vegetable or coconut)

1 large onion, finely chopped

1 can (14 oz) crushed tomatoes

1 cup coconut milk

Salt to taste

Fresh cilantro, for garnish

Instructions

In a large bowl, mix the yogurt, lemon juice, garam masala, cumin, coriander, paprika, turmeric, and ginger-garlic paste to create a marinade.

Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour (or overnight for better flavor).

Heat 2 tablespoons of oil in a large skillet over medium heat. Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.

Remove the marinated chicken from the refrigerator and add it to the skillet. Cook until the chicken is browned on all sides, about 7-10 minutes.

Stir in the crushed tomatoes, bring the mixture to a simmer, and cook for another 5-10 minutes.

Pour in the coconut milk and reduce heat to low. Simmer for about 15 minutes, allowing flavors to meld and the sauce to thicken.

Season with salt to taste. If the sauce is too thick, you can add a splash of water or more coconut milk to reach your desired consistency.

Finish by drizzling with the remaining tablespoon of oil and garnish with fresh cilantro before serving.

Prep Time, Total Time, Servings: 15 mins | 40 mins | Serves 4