Posted 1 year ago

Chicken Tikka Masala February Eat Well Live Well Recipe

For the marinade:

2 teaspoons lemon juice4 garlic cloves, peeled and minced finely
1 tablespoon minced ginger
½ teaspoon cumin
½ teaspoon ground coriander
½ teaspoon garam masala
½ teaspoon salt
1 teaspoon paprika
1 teaspoon red chili powder
1 (7 ounces) container plain Greek yogurt
2 tablespoons heavy cream

1 pound boneless, skinless chicken thighs, cut into 1 inch cubes


Mix all marinade ingredients together in a large bowl to evenly coat chicken in marinade. Cover and refrigerate for at least 30 minutes or up to eight hours.

Warm oil in a large pan over medium-high heat. Add chicken pieces and caramelize all sides. Reduce heat to medium, add onion and cook until translucent. Add ginger, garlic, dried herbs and spices, and salt. Stir to combine until ginger is fragrant, about 1 minute. Add leftover marinade and tomato puree, cooking until sauce darkens and thickens slightly. Then add cream and lemon to finish.

Simmer chicken gently until internal temperature reaches 165F with a food thermometer. Serve with rice and chopped cilantro, as desired.