Creamy, Spicy Chicken Tikka Masala

This chicken tikka masala recipe is a combination of two others. One was from Alton Brown but was a bit more involved than I’d like for a dinner (I don’t grill), and the other didn’t quite have the right flavor. The combination of the two makes a dish that is both delicious and simple to make.

Marinate for 1 hour:

1 lb. boneless, skinless chicken thighs (bite size)

1 c. plain yogurt

1 t. salt

1 T. curry powder

Saute until starting to brown:

1 large onion, chopped

Then, add and stir:

1 T. curry powder

4 cloves garlic

28 oz. tomatoes, chopped (or canned, diced tomatoes)

Simmer the tomatoes for about 20 minutes or until they reduce and get darker in color. (This step really adds tons of flavor to the dish, so don’t skip it!)

Add until cooked through:

the chicken (drain marinade)

1 c. coconut milk

Serve the chicken tikka masala over rice.

Instant Pot rice: Use 3 c. raw rice and 4 1/2 c. water. Cook at high pressure for 5 minutes, then quick release.

chicken tikka masala

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