Ingredients
- Chicken breasts, boneless and skinless: 2 lbs, cut into 1-inch cubes
- Plain yogurt: 1 cup
- Tikka Masala spice mix: 4 tablespoons
- Lemon juice: 2 tablespoons
- Ginger-garlic paste: 2 tablespoons
- Diced tomatoes: 1 (28 ounce) can
- Heavy cream: 1/2 cup
- Vegetable oil: 2 tablespoons
Instructions
- Step 1: In a bowl, marinate the chicken with yogurt, 2 tablespoons Tikka Masala spice mix, lemon juice, and ginger-garlic paste. Cover and refrigerate for at least 2 hours, or preferably overnight.
- Step 2: Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken and cook until browned on all sides and nearly cooked through. Remove the chicken from the skillet and set aside.
- Step 3: In the same skillet, add the diced tomatoes and the remaining 2 tablespoons of Tikka Masala spice mix. Cook, stirring occasionally, until the tomatoes have broken down and the sauce has thickened slightly, about 10-15 minutes.
- Step 4: Stir in the heavy cream into the tomato sauce and bring to a simmer.
- Step 5: Return the chicken to the skillet with the sauce. Simmer for another 5-10 minutes, allowing the chicken to finish cooking through and the flavors to meld.
- Step 6: Serve hot over basmati rice. Garnish with fresh cilantro, if desired.
Notes
- Refrigerate leftovers promptly in an airtight container for up to 3 days.
- For best results, gently reheat the Tikka Masala in a saucepan over low heat, adding a splash of water or cream if needed.
- Serve your amazing Tikka Masala with warm naan bread alongside the basmati rice to soak up every last bit of delicious sauce.
- Don't skimp on the marinating time; an overnight soak allows the spices to deeply penetrate the chicken for maximum flavor!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American