Description
This sticky chicken tikka masala is a bold and flavorful recipe with yogurt-marinated chicken, tomato puree, cream, and aromatic Indian spices, all finished in a rich and sticky sauce perfect for weeknight comfort food.
Ingredients
1.5 lbs boneless chicken thighs, cut into bite-size pieces
1 cup plain yogurt
2 tablespoons lemon juice
1 tablespoon grated ginger
3 cloves garlic, minced
1 tablespoon garam masala
1 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon cumin
1 teaspoon salt
1 tablespoon oil or ghee
1 cup tomato puree
1/4 cup brown sugar or honey
1/2 cup heavy cream or coconut cream
1 tablespoon butter (optional)
Fresh cilantro, chopped, for garnish
Instructions
In a bowl, combine yogurt, lemon juice, ginger, garlic, and spices. Add chicken and mix well. Cover and marinate for at least 30 minutes or overnight.
Heat oil in a large skillet over medium-high heat. Remove chicken from marinade and cook in batches until browned on all sides. Set aside.
In the same skillet, add tomato puree and brown sugar. Cook for 5 minutes until thick and slightly caramelized.
Stir in cream and simmer for another 4–5 minutes until sauce thickens. Add butter for richness if desired.
Return chicken to the pan, stirring to coat in sauce. Simmer for 8–10 minutes until chicken is cooked through and sauce is sticky.
Garnish with fresh cilantro and serve hot with rice or naan.
Notes
Use chicken breasts if preferred, but thighs offer more flavor and moisture. Coconut cream works great for a dairy-free option. Adjust chili powder to control the spice level. You can swap honey for brown sugar depending on your sweetness preference.
- Prep Time: 10 minutes (plus 30 minutes marinating)
- Cook Time: 25 minutes
- Category: Lunch or Dinner
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 510
- Sugar: 9g
- Sodium: 680mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 150mg