Leftovers are even better the next day!
My husband is British, and therefore incredibly picky about Indian food.
He bemoans the lack of restaurants that serve proper curries in our neighborhood.
Lisa Lin
Im starting off with the quintessential British Indian dish:chicken tikka masala.
What Is Chicken Tikka Masala?
you’re able to use breasts or thighs, and it’s greatserved with rice.
Lisa Lin
Chicken Tikka Masala vs.
Butter chicken is also made with butter instead of oil.
How to Make Chicken Tikka Masala
Make this tikka masala in just a few (easy!)
Lisa Lin
stepsthe whole dish is ready in under 45 minutes!
This recipe is worth the raid on your spice cupboard.
), get apot of ricegoing.
Lisa Lin
Spoon the tikka masala over a scoop of rice and top with a sprinkle of cilantro!
Want something a little more special?
Try makingIndian-Style RiceorSavory Coconut Rice!
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Make-Ahead and Freezing Instructions
Yes!
you’re able to make the chicken up to 2 days ahead of time.
Cover and refrigerate it.
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Dishes like this improve when the flavors have a chance to meld.
Chicken Tikka Masala will freeze up to two months.
Store in large, zip-top freezer bags and lay them flat in the freezer.
Lisa Lin
My husband gave this chicken tikka masala recipe his seal of approval.
I hope you like it too!
Looking for More Indian Recipes?
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Avoid using Greek yogurt if possible for this recipe.
This will give the sauce some insurance against separating.
Chop into bite-sized pieces about 1/2 to 1-inch wide.
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Place the chicken thigh pieces to a medium bowl.
Add the yogurt, ginger, garlic, cumin, paprika and salt.
Using your hands, combine the chicken with the spices until the chicken is evenly coated.
Lisa Lin
(Marinating for 4 to 6 hours is perfect.)
In a large skillet, heat 1 tablespoon of canola oil over medium-high heat.
Add the chicken thigh pieces and cook for about 6 to 7 minutes, until theyre cooked through.
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Transfer to a plate and set aside.
Wipe down the pan you used to cook the chicken.
Heat remaining canola oil over medium heat.
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Add the onions and cook for 5 minutes, until softened, stirring often.
Let the spices cook until fragrant, about 30 seconds to a minute.
Add the yogurt and stir to combine.
Reduce the heat to medium-low and let the sauce simmer for another 4 minutes.
Add the chicken pieces to the pan and coat with sauce.
Serve over cooked basmati rice and garnish with cilantro.
