Easy Chicken Tikka Masala - 10000x better (and faster) than take-out! And the chicken is perfectly tender with the creamiest, most flavor-packed sauce ever!

10000x better (and faster) than take-out! And the chicken is perfectly tender with the creamiest, most flavor-packed sauce ever!

Easy Chicken Tikka Masala - 10000x better (and faster) than take-out! And the chicken is perfectly tender with the creamiest, most flavor-packed sauce ever!

When Ben was out of town last week, two very important things happened.

One. Butters was sulking hardcore, waiting for his dad. Even though I’m the one that has been feeding him, walking him, clothing him and loving him every single second.

Two. I had no one to share this chicken tikka masala with! So I had all four servings in one whole day. Oh, and I also had maybe 5 pieces of garlic naan to sop up all that creamy sauciness.

So here are my tips.

Chicken breasts can be substituted, but chicken thighs are highly recommended here.

Make sure you have plenty of naan for serving, preferably garlic naan.

Be sure to make this when your husband is out of town. Because you won’t want to share this.

Easy Chicken Tikka Masala - 10000x better (and faster) than take-out! And the chicken is perfectly tender with the creamiest, most flavor-packed sauce ever!


Easy Chicken Tikka Masala

10000x better (and faster) than take-out! And the chicken is perfectly tender with the creamiest, most flavor-packed sauce ever!

10 minutes20 minutes

Ingredients:

  • 1 cup basmati rice
  • 1 1/2 tablespoons canola oil
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 medium sweet onion, diced
  • 3 tablespoons tomato paste
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 1/2 teaspoons garam masala
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons ground turmeric
  • 1 (15-ounce) can tomato sauce
  • 1 cup chicken stock
  • 1/2 cup heavy cream
  • 2 tablespoons chopped fresh cilantro leaves

Directions:

  1. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
  2. Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken and onion to the stockpot and cook until golden, about 4-5 minutes.
  3. Stir in tomato paste, garlic, ginger, garam masala, chili powder and turmeric until fragrant, about 1 minute.
  4. Stir in tomato sauce and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
  5. Stir in heavy cream until heated through, about 1 minute.
  6. Serve immediately with rice, garnished with cilantro, if desired.

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