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Chicken Tikka Masala  
Recipe Number: 1679
Contributor: The Bean & The Leaf
Rating: Recipe Unrated
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Serves: 4
Calories Per Serving: -
Preparation Time: Approx. 45 minutes
Difficulty: Average
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1 1/2 pounds skinless, boneless chicken thighs
1 tablespoon vegetable oil
3-4 Tbls. The Bean & The Leaf's Tikka Masala Seasoning
1 Cup Plain Greek Yogurt
2 tablespoons clarified butter (ghee), or more as needed
1 onion, chopped
1/4 cup tomato paste
4 cloves garlic, finely grated
1 tablespoon The Bean & The Leaf's finely grated ginger, or more to taste
1 cup crushed tomatoes
1 (13 ounce) can coconut milk
1/2 cup chicken broth, or as needed
2 tablespoons chopped fresh cilantro
1/2 teaspoon The Bean & The Leaf's red pepper flakes
salt and ground black pepper to taste
Cooking Instructions:
1. Place chicken in a bowl and add Yogurt and 1 Tbls Tikka Masala Seasoning, toss to coat. Let sit a couple hours in the refrigerator or overnight.
2. Take chicken out of marinade and season chicken with TB&TL Tikka Masala Seasoning all over.
3. Melt clarified butter in a large, heavy skillet over high heat. Cook chicken thighs in hot butter until browned on all sides, 5 to 10 minutes. Transfer chicken to a plate. When cool enough to handle, cut chicken into bite-size pieces.
4. Reduce heat under the skillet to medium-high. Stir onion into skillet; saute until onion softens and turns translucent, 5 to 6 minutes. Add tomato paste and stir. Saute until paste caramelizes, about 5 minutes. Stir garlic and TB&TL ginger into tomato-onion mixture and cook until fragrant, about 1 minute.
5. Pour the crushed tomatoes into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour in coconut milk and chicken broth; bring to a simmer, reduce heat to medium low, and cook, stirring occasionally, until flavors blend and sauce is slightly reduced, about 15 minutes.
6. Stir chicken, any accumulated juices from the chicken, cilantro, and TB&TL red pepper flakes into tomato mixture; bring to a simmer, reduce heat to medium-low, and cook until chicken is cooked through and tender, 10 to 15 minutes. Season with salt and black pepper.

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