Silken Chicken Tikka Masala

Indulge in the rich, velvety flavors of Silken Chicken Tikka Masala, a beloved classic reimagined with tender, yogurt-marinated chicken thighs and a creamy, spiced tomato sauce that's pure comfort on a plate. This recipe brings together aromatic spices like garam masala, cumin, and paprika, balanced perfectly with a splash of lemon juice and a touch of heat from red chili powder. The chicken is first charred to achieve a smoky essence before simmering gently in a luscious blend of tomato puree, heavy cream, and butter, creating a sauce that’s silky and full-bodied. Finished with fresh cilantro and best served with fluffy basmati rice or warm naan bread, this dish is a show-stopping centerpiece for your next dinner.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Chicken thighs (boneless, skinless)
• 120 grams Greek yogurt (plain)
• 1 tablespoon Ginger paste
• 1 tablespoon Garlic paste
• 2 teaspoons Garam masala
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Paprika
• 0.5 teaspoons Turmeric powder
• 1.5 teaspoons Salt
• 3 tablespoons Vegetable oil
• 2 tablespoons Butter
• 1 medium Onion (finely chopped)
• 400 grams Tomato puree
• 200 milliliters Heavy cream
• 2 tablespoons Cilantro (fresh, chopped)
• 0.5 teaspoons Red chili powder
• 120 milliliters Water
• 1 tablespoon Lemon juice

Directions

Step 1

In a large bowl, combine Greek yogurt, ginger paste, garlic paste, garam masala, ground cumin, ground coriander, paprika, turmeric powder, 1 teaspoon salt, and lemon juice. Mix thoroughly.

Step 2

Add the chicken thighs to the marinade, ensuring each piece is evenly coated. Cover the bowl and refrigerate for at least 1 hour, or up to overnight for best flavor.

Step 3

Heat 2 tablespoons of vegetable oil in a large skillet or grill pan over medium-high heat. Remove the chicken from the marinade and cook for 3-4 minutes per side, until lightly charred and partially cooked. Set the chicken aside on a plate.

Step 4

In the same skillet, reduce the heat to medium and add 1 tablespoon of butter along with the remaining tablespoon of vegetable oil.

Step 5

Add the finely chopped onion and sauté for 5-7 minutes until golden and softened.

Step 6

Stir in the tomato puree, red chili powder, remaining 0.5 teaspoon of salt, and water. Simmer for 10 minutes, stirring occasionally, until the sauce thickens.

Step 7

Lower the heat and stir in the heavy cream. Allow it to simmer for another 5 minutes.

Step 8

Gently add the partially cooked chicken into the sauce. Cover and cook for 10-15 minutes, until the chicken is fully cooked and tender.

Step 9

Stir in the remaining tablespoon of butter and garnish with fresh cilantro.

Step 10

Serve hot with basmati rice or naan bread.

Nutrition Facts

Serving size	(1592.6g)

Amount per serving	% Daily Value*
Calories	2671.4

Total Fat 187.8g	0%
Saturated Fat 74.5g	0%
Polyunsaturated Fat 25.9g
Cholesterol 814.8mg	0%
Sodium 5237.7mg	0%
Total Carbohydrate 77.8g	0%
Dietary Fiber 15.1g	0%
Total Sugars 29.7g
Protein 152.4g	0%

Vitamin D 4.5IU	0%
Calcium 343.1mg	0%
Iron 15.1mg	0%
Potassium 3805.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.7%

Protein: 23.3%

Carbs: 11.9%