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This Chicken Tikka Masala is filled with tender chicken bathed in a deliciously aromatic sauce! This recipe comes from Café Delites. If you’ve never tried Indian cuisine, I would HIGHLY recommend giving this recipe a try, along with the amazing Buttery Garlic Naan Bread that goes along with this dish.
Be sure to head on over to give a big thanks to Café Delites for this amazing tikka masala!
For this recipe, I used my new Pampered Chef favorite product, the Garlic Prep Tool, along with my 12″ (30-cm) Signature Nonstick Skillet:
Prep Garlic Your Way
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Product Details
Includes pasting plate, silicone peeler, clear container, cleaning plates, and cleaning brush
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This 12″ (30-cm) skillet will be your go-to for one-pan dinners and big portions of scrambled eggs, chicken, pasta, and other family favorites. With a removable handle and glass lid, you can easily transfer this pan from the stovetop to the oven. It has a top-of-the-line nonstick coating that’s perfect for no-fat, low-fat, and no-fuss cooking—because your food will slide right out—and cleanup is a breeze in the dishwasher!
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Guarantee
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Product Details
4¼-qt. (4-L) capacity
12″ (30-cm) diameter
Includes a tempered glass lid with stainless steel rim
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Made without PFOA
The removable handle saves space in your cabinets, oven, and dishwasher
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Lid is heat-safe to 400°F (200°C)
Dishwasher-safe
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Let’s jump right in!
Ingredients:
For the Marinade
- 28-ounces boneless chicken thighs cut into bite size pieces
- 1 cup Greek yogurt
- 1.5 tablespoons diced garlic
- 1 tablespoon ground ginger
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon Kashmiri Chili
- 1 teaspoon salt
For the Sauce:
- 2 tablespoons canola oil
- 2 tablespoons butter
- 1 large onion finely diced
- 1.5 tablespoons diced garlic
- 1 tablespoon ginger freshly grated
- 1.5 teaspoons garam masala
- 1.5 teaspoons ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 14-ounces tomato puree
- 1 teaspoon Kashmiri Chili
- 1 teaspoon ground red chili powder
- 1 teaspoon salt
- 1 ¼ cups heavy cream
- 1 teaspoon brown sugar
- ¼ cup water only if needed to thin sauce
- 4 tablespoons cilantro freshly chopped for garnish
Instructions
Combine chicken thighs with marinade ingredients until chicken is thoroughly coated. Cover and refrigerate, marinating 10 minutes – overnight, if possible.
Prep vegetables – chop onion, dice garlic, grate ginger.
To cook – heat oil in large skillet over medium-high heat. Add chicken to pan, cooking 3 minutes per side until nicely browned. Remove chicken to platter and set aside.
Add butter to the pan and, when melted, add the onions. Cook until translucent, about 3-4 minutes, then add in the garlic and ginger, cooking an additional minute until fragrant.
Add the garam masala, cumin, turmeric, and coriander to the skillet, stirring to incorporate.
Pour in the tomato puree, along with add in the chili powders and salt. Simmer 10-15 minutes.
Add the heavy cream and sugar to the sauce, mixing to incorporate.
Combine the chicken and any accumulated juices with the sauce in the pan, and simmer an additional 8-10 minutes, or until the chicken reaches an internal temperature of 165°F/74°C. If the sauce is too thick, add some of the reserved water to thin it out. Serve immediately with Jasmine rice and naan bread.
That’s it! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe. I would love to hear from you. Let’s make great food together!!
***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
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Chicken Tikka Masala Cafe Delites (Video)
Equipment
Ingredients
For the Marinade
- 28 oz boneless chicken thighs cut into bite size pieces
- 1 cup plain Greek yogurt
- 1.5 tbsp garlic diced
- 1 tbsp ground ginger
- 2 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 1 tsp Kashmiri Chili powder
- 1 tsp salt
For the Sauce
- 2 tbsp canola oil or oil of your choice
- 2 tbsp butter
- 1 large onion finely diced
- 1.5 tbsp garlic diced
- 1 tbsp ginger freshly grated
- 1.5 tsp garam masala
- 1.5 tsp ground cumin
- 1 tsp turmeric powder
- 1 tsp ground coriander
- 14 oz tomato puree
- 1 tsp Kashmiri chili powder
- 1 tsp red chili powder
- 1 tsp salt
- 1 ¼ cup heavy cream
- 1 tsp brown sugar
- ¼ cup water only if need to thin the sauce
- 4 tbsp cilantro freshly chopped for garnish
Instructions
- Combine chicken thighs with marinade ingredients until chicken is thoroughly coated. Cover and refrigerate, marinating 10 minutes –overnight, if possible.28 oz boneless chicken thighs, 1 cup plain Greek yogurt, 1.5 tbsp garlic, 1 tbsp ground ginger, 2 tsp garam masala, 1 tsp turmeric powder, 1 tsp ground cumin, 1 tsp Kashmiri Chili powder, 1 tsp salt
- Prep vegetables – chop onion, dice garlic, grate ginger.1.5 tbsp garlic, 1 large onion, 1.5 tbsp garlic, 1 tbsp ginger
- To cook – heat oil in large skillet over medium-high heat. Add chicken to pan, cooking 3 minutes per side until nicely browned. Remove chicken to platter and set aside.2 tbsp canola oil, 28 oz boneless chicken thighs
- Add butter to the pan and, when melted, add the onions. Cook until translucent, about 3-4 minutes, then add in the garlic and ginger, cooking an additional minute until fragrant.2 tbsp butter, 1 large onion, 1.5 tbsp garlic, 1 tbsp ginger
- Add the garam masala, cumin, turmeric, and coriander to the skillet, stirring to incorporate.1.5 tsp garam masala, 1.5 tsp ground cumin, 1 tsp turmeric powder, 1 tsp ground coriander
- Pour in the tomato puree, along with add in the chili powders and salt. Simmer 10-15 minutes.14 oz tomato puree, 1 tsp Kashmiri chili powder, 1 tsp red chili powder, 1 tsp salt
- Add the heavy cream and brown sugar to the sauce, mixing to incorporate. Combine the chicken and any accumulated juices with the sauce in the pan, and simmer an additional 8-10minutes, or until the chicken reaches an internal temperature of 165°F/74°C. If the sauce is too thick, add some of the reserved water to thin it out.28 oz boneless chicken thighs, 1 1/4 cup heavy cream, 1 tsp brown sugar, 1/4 cup water
- Serve immediately with Jasmine rice and naan bread.4 tbsp cilantro
