Chicken Tikka Masala

Easy, exotic, and flavorful!

  • 3 lbs boneless chicken breast, cut into bite-sized pieces
  • 1 onion, diced
  • About 2 tbsp oil (coconut, sesame, or olive) or ghee
  • 1 tbsp cumin*
  • 2 tsp cinnamon*
  • 1 ½ tsp smoked paprika
  • 1 tsp turmeric
  • ½ tsp cayenne (or 1 tbsp chili garlic paste)
  • ½ tsp garlic powder
  • ½ tsp ground ginger
  • ½ tsp coriander*
  • ½ tsp cardamon*
  • ¼ tsp cloves*
  • ¼ tsp nutmeg*
  • *(or use 1 tbsp garam masala, omitting last 4 spices and decreasing cumin & cinnamon by 1/3)
  • Salt & black pepper to taste
  • 2 medium cans (15 oz) tomato sauce
  • ¼ cup white sugar
  • 2 bay leaves
  • 1 cup Greek yogurt or sour cream
  • 2 tbsp cornstarch
  • Cilantro or parsley (for garnish)
Place chicken and onion in slow cooker; drizzle with oil. Add seasonings and stir well to coat. Pour in tomato sauce and sugar and stir; add bay leaves. Cook all day on low or 4 hours on high, then remove bay leaves. (For stovetop preparation, saute onions in oil; add chicken and spices. When chicken is cooked through, stir in tomato sauce and sugar and simmer for 15-20 minutes.)*
In medium bowl, stir together yogurt/sour cream and cornstarch; add a little of the sauce from the pot to temper, then stir creamy mixture into pot. Add extra seasonings if needed; serve when heated through, with desired garnish. Wonderful over yellow rice and/or with some fresh naan bread (if you can find it)!
Yellow rice: Rinse 2 cups basmati or jasmine rice in running water and drain well. Boil 3 cups water with 2 tbsp butter, 1 tsp salt, and a pinch of saffron or tumeric; add rice and stir. Reduce heat to medium, stirring regularly, until desired consistence. Fluff and serve.
*For Instant Pot, use only 1 can of tomato sauce; saute chicken and onion on high until mostly cooked, then add rest of ingredients (except yogurt/sour cream mixture) and Pressure Cook for 7 minutes with a 10 minutes natural release).


10 thoughts on “Chicken Tikka Masala

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