Chicken Tikka Masala
This creamy, tomato-based, richly spiced curry has been a stalwart in my house for decades. It may not be traditional — there’s no long marinade, you don’t need a tandoori oven — but I can guarantee it’s delicious, and convenient and accessible enough for a weeknight dinner. My secret ingredient? This Madras Curry spice blend. It adds beautiful complexity and heat to the sauce. While the chicken cooks, make a batch of my lemon and carrot pilaf to serve it with. I love the combo of the bright, citrusy rice with the sauce.
Chicken Tikka Masala
Ingredients
- 6 boneless skinless chicken thighs
- Salt
- Pepper
- 2 tablespoons vegetable oil
- 4 tablespoons butter
- 2 cloves garlic, minced
- 2 onions, chopped
- 1 red bell pepper, chopped
- 3 tablespoons Madras Curry Blend
- 2 tablespoons garam masala
- 2 tablespoons paprika
- 4 dried Kashmiri chilies
- 1 25-ounce jar tomato puree
- 1/2 cup water
- 1 cup thick Greek yogurt
- Dried curry leaves, for garnish
- Cilantro leaves, for garnish
- Rice pilaf, for serving (recipe below)
Instructions
Season the chicken thighs with salt and pepper. Add the oil and the butter to a large pan over medium-high heat. Add the thighs to the oil and cook until browned, about 4 minutes per side. Remove the thighs to a plate and reserve.
Add the garlic, onions, bell pepper, Madras curry blend, garam masala, paprika, Kashmiri chiles, tomato puree and water. Bring to a simmer and cook for 10-12 minutes, until the chiles are softened.
Place the contents of the pan into a blender or food processor. Blend until smooth. Add the chicken back to the pan and pour the sauce over it. Bring to a simmer, cover and cook for 1 hour.
Serve with my lemon and carrot rice pilaf, garnished with cilantro and curry leaves.
Lemon Rice Pilaf
- 2 tablespoons olive oil
- 1 small handful of angel hair pasta, broken into 1-inch lengths (about 1/3 cup)
- 2 whole garlic cloves, smashed
- 1/2 cup minced onion
- 1/2 teaspoon salt
- 1 lemon, thinly sliced
- 1 cup long-grain white rice
- 2 1/4 cups chicken broth
- 1 cup grated carrots
Place a medium pot over medium heat and add the oil. Fry the pasta pieces for a few minutes to lightly toast, then add the garlic and onion. When onions are glassy and aromatic, add the salt, lemon slices, rice, chicken stock and carrots. Bring to a simmer, stir once, cover and cook for 20 minutes. Let rest off of the heat for 10 minutes, remove cover, stir adding remaining lemon juice and reserve.
