Chicken Tikka Masala
Tender chicken pieces simmered in a perfectly spiced tomato and cream sauce, finished with ground almonds. A refined, flavorful Tikka Masala ready for rice or naan.
Ingredients
- 3 chicken breasts cut into bite sized pieces
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1/2 small onion diced
- 3 cloves garlic minced
- 2 teaspoons fresh ginger minced
- 1 Tablespoon curry powder adjust to taste
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1//4 teaspoon ground cinnamon
- 5 ounces tomato paste
- 14 oz. can pureed tomatoes
- 1/2 cup water
- 3/4 cup heavy cream
- 3 Tablespoons finely ground almonds
- 1 teaspoon brown sugar optional to taste
To Serve
- cooked rice
- plain yogurt or cottage cheese as desired
- cooked mixed veggies as desired
Instructions
- Brown the Chicken: Heat oil and butter in a skillet over medium-high heat. Brown chicken pieces on all sides, remove, and set aside.Sauté Aromatics: In the same pan, sauté onion, garlic, and ginger until fragrant.Add Spices: Stir in curry powder, coriander, paprika, cumin, and cinnamon. Cook briefly to release aromas.Add Tomato Base: Stir in tomato paste, pureed tomatoes, and water. Simmer for 5–7 minutes to blend flavors.Simmer Chicken: Return chicken to the pan and cook for 10–12 minutes, or until fully cooked and tender.Add Cream and Almonds: Reduce heat to low. Stir in heavy cream, ground almonds, and brown sugar. Cook gently for 2–3 minutes, stirring continuously to prevent separation.Serve: Serve over rice with a side of plain yogurt or cottage cheese.
Notes
- Cinnamon is reduced to 1/4 tsp for a subtle warmth without overpowering the dish.
- Brown sugar is optional and can be adjusted based on tomato sweetness.
- Marinating chicken briefly in yogurt and curry powder can enhance tenderness.
- Leftovers store well in the refrigerator for 2–3 days. Reheat gently to maintain creaminess.
