Skip the takeout this weekend by making Chicken Tikka Masala at home. It’s ready in less time than it takes to wait for the delivery guy while packing more flavor than its jarred-sauce counterparts.
Chicken Tikka Masala
- 1 ½ pounds boneless, skinless chicken breast, cut into cubes
- 1 cup whole milk yogurt
- 2 Tbsp. lemon juice
- 2 tsp. ground cumin
- 1 tsp. cinnamon
- 1 tsp. red pepper
- ½ tsp. ground ginger
- 1 tsp. kosher salt
- ½ white onion, diced
- 2 cloves garlic, minced
- 1 8-oz. can tomato sauce
- 3 tsp. coriander
- 2 tsp. cumin
- 1 tsp. ground allspice
- 1 tsp. paprika
- ½ tsp. ground cardamom
- ½ cup chopped Ernessi Farms cilantro
- Whisk together the yogurt, lemon juice, spices, and salt. Add in chicken and stir to coat. Refrigerate for at least 30 minutes, or overnight.
- When ready to cook, preheat a large, heavy-bottomed skillet with 2 Tbsp. of canola oil over medium-high heat. Add chicken to preheated pan, discarding marinade. Cook, stirring occasionally, for 5 minutes, before removing chicken. Reduce heat to medium-low.
- Add onion to pan and cook for 4 – 5 minutes, stirring occasionally, until they become tender. Stir in garlic, cooking until fragrant, about 1 minute. Add in tomato sauce and spices, seasoning with salt and pepper if needed.
- Place chicken back in pan and simmer for 15 – 20 minutes, until chicken is cooked through. Stir in cilantro.
- Serve over basmati rice and naan, garnishing with additional cilantro.
