Description
A creamy and spiced chicken tikka masala made with a tangy sour cream marinade and a rich, flavorful sauce. Perfect for quick weeknight dinners or casual gatherings.
Ingredients
Scale
- 1 ½ lbs (700g) boneless, skinless chicken thighs, cut into bite-sized pieces
- ¾ cup (180g) sour cream (can substitute with Greek yogurt)
- 2 tsp garam masala
- 1 tsp ground turmeric
- 1 tsp chili powder (adjust to taste)
- 1 tsp salt
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tbsp unsalted butter or ghee
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 tbsp tomato paste
- 1 can (14 oz / 400g) crushed tomatoes
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 cup (240ml) heavy cream or coconut cream for dairy-free option
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Optional: Fresh green chilies, finely chopped, for extra heat
- Optional: Lemon wedges for serving
Instructions
- In a large bowl, combine sour cream, garam masala, turmeric, chili powder, salt, minced garlic, and grated ginger. Add chicken pieces and toss until fully coated. Cover and refrigerate for at least 15 minutes, up to 2 hours.
- Heat 1 tablespoon butter or ghee in a heavy skillet over medium-high heat. Add marinated chicken pieces in a single layer. Cook until browned and cooked through, about 4-5 minutes per side. Remove chicken and set aside. Cook in batches if needed.
- In the same pan, add remaining tablespoon of butter. Add cumin seeds and let sizzle for 30 seconds until fragrant. Add chopped onions and sauté until golden brown, about 5-7 minutes. Stir in garlic and ginger, cooking for 1-2 minutes until aromatic.
- Stir in tomato paste and cook for 2 minutes. Add crushed tomatoes, ground coriander, smoked paprika, salt, and pepper. Simmer gently, stirring occasionally, until sauce thickens and oil separates, about 8-10 minutes.
- Lower heat and stir in heavy cream or coconut cream. Return cooked chicken to pan, coating well with sauce. Simmer for 5 minutes to meld flavors and warm chicken through.
- Garnish with chopped fresh cilantro. Serve hot with basmati rice or warm naan bread.
Notes
Marinate chicken for at least 15 minutes, preferably 1-2 hours for best flavor and tenderness. Use chicken thighs for juiciness; breast can be used but watch for overcooking. Toast cumin seeds first to release oils. Stir in cream off heat to prevent curdling. Adjust sauce thickness with water or broth as needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 425
- Sugar: 5
- Sodium: 700
- Fat: 28
- Saturated Fat: 14
- Carbohydrates: 10
- Fiber: 2
- Protein: 35
Keywords: chicken tikka masala, creamy chicken curry, Indian chicken recipe, easy chicken tikka, homemade tikka masala, spiced chicken curry