1/2 cup heavy cream or whole milk (coconut milk can also be used)
Naan bread and cooked basmati rice, and fresh cilantro and sliced jalapeños, for serving (optional- see notes)
Marinate the chicken in the yogurt, 1/2 teaspoon garam masala, and salt and pepper for at least 20 minutes or overnight.
Heat 2 tablespoons butter in a large, deep skillet or pot over medium-high heat.
Brown the marinated chicken on both sides over very high heat- it shouldn’t be fully cooked, you’re just trying to get some color on it. Remove from the pot and set aside.
Add remaining 2 tablespoons butter to pot and sauté the onions over medium heat until very soft, about five minutes.
Stir in the garam masala and cayenne pepper. Sauté for a minute or so, until spices are toasted and fragrant.
Add the garlic and ginger and sauté for approximately 1 minute, or until fragrant.
Pour in the crushed tomatoes and add the browned chicken. Bring to a simmer, cover, and cook on low for about 15 minutes, or until chicken is fully cooked.
Stir in the cream. Adjust seasoning if necessary.
Serve over rice with naan, garnished with chopped fresh cilantro and sliced fresh jalapeños, if desired.
You can serve this with plain basmati rice (or another variety), but I recommend adding some whole cumin seeds when you cook it to pump up the flavor. I usually toast 1 cup of basmati rice in 1 tablespoon butter along with 1/2 teaspoon whole cumin seeds for 2-3 minutes. Then, I add 1 3/4 cups water, bring to a boil, cover, and turn the heat to low to cook for about 15 minutes. Delicious!
A note about the ginger: I keep fresh ginger in the freezer and use a microplane grater to grate it directly from the freezer when I need it. This way, you don’t need to worry about fresh ginger going bad, if you use it infrequently.
You can freeze this in an airtight container for up to 6 months, and you can make it ahead of time to reheat for dinner or lunches throughout the week.
To make this dairy-free/whole30/paleo compliant, use ghee instead of butter, skip the marinating, and use coconut milk in place of the cream.
This recipe first appeared on Bowl of Delicious on December 13, 2014. It’s been updated to include more information, updated photos, a video, and some small recipe adjustments.
I do my best to provide accurate nutrition information for my recipes, but I am not a nutritionist. The provided nutrition information is my best estimate. It does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Saturated Fat:12.4 g
Keywords: chicken tikka masala, Indian chicken recipes, gluten free