2poundsboneless/skinless chicken (breasts or thighs)cut into pieces
1cupplain yogurt
1tablespoonminced garlic
1tablespoongrated ginger
1tablespoonlemon juice
1teaspoongaram masala
1teaspoonsmoked paprika
1teaspoonground cumin
1teaspoonsalt
1/2teaspoonground black pepper
SAUCE
2tablespoonsoil
1small onionfinely diced
1tablespoonminced garlic
1tablespoongrated ginger
2teaspoonsgaram masala
2teaspoonsturmeric
2teaspoonssmoked paprika
1teaspoonchili powder
1teaspooncumin
3tablespoonstomato paste
28ouncescrushed tomatoes
1cupchicken broth
½cupheavy cream
Instructions
Combine all the ingredients for the marinade. Add the chicken and allow to marinate in the fridge for at least one hour to overnight.
Heat oil in a large skillet over medium heat. Add the chicken and cook, stirring, until cooked through, about 5 - 7 minutes. Remove chicken from pan and set aside.
To the pan, add the onion, garlic and ginger and cook until onions are translucent.
Sprinkle in the garam masala, turmeric, smoked paprika, chili powder and cumin, stir until well combined and cook for a few minutes to allow flavors to meld together.
Add in the tomato paste, crushed tomatoes and chicken broth. Bring to a boil, then reduce heat and allow to simmer until sauce has thickened, about 8 - 10 minutes.
Return the cooked chicken to the pan and stir in the heavy cream.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.Instant pot chicken tikka masala
First, combine marinade ingredients in a large bowl or gallon ziplock. Add the chicken and mix until coated. Chill.
Next, heat oil in instant pot on sauté mode. Add onion, garlic, and ginger and cook until onions are translucent. Sprinkle in the garam masala, turmeric, smoked paprika, chili powder and cumin. Stir until well combined.
Finally, cover and cook on manual (high pressure) for 8 minutes. When finished, hit cancel and do a careful quick release, pausing if it begins to sputter. Simmer on sauté mode until sauce is reduced and thickened to your liking. Stir in cream before serving.
Slow cooker chicken tikka masala
First, combine marinade ingredients in a large bowl or gallon ziplock. Add the chicken and mix until coated. Chill.
Next, add onion, garlic, ginger, and spices to slow cooker. Stir until well combined.
Then, add tomato paste, crushed tomatoes, chicken broth, and marinated chicken. Cover and cook on low for 8 - 10 hours or high for 4 - 6 hours, as desired.
Finally, partially uncover for the last 30 minutes of cook time, stirring occasionally, to thicken. Stir in cream before serving.