Chicken Tikka Masala
Creamy, spiced, and deeply comforting, this Indian-inspired dish is perfect for making ahead and reheating throughout the week.
📝 Ingredients (6 portions)
For the chicken marinade
900 g boneless chicken thighs, cut into chunks
150 g plain Greek yogurt
10 g grated fresh ginger
10 g minced garlic (about 3 cloves)
5 g ground cumin
5 g ground coriander
3 g paprika
3 g turmeric
5 g salt
Juice of 1 lime
For the masala sauce
20 g ghee or EVOO
120 g chopped onion
10 g garlic, minced
10 g fresh ginger, grated
5 g garam masala
3 g ground cumin
3 g chili powder (adjust to taste)
400 g canned crushed tomatoes
200 g coconut cream or heavy cream
Salt to taste
Fresh cilantro to garnish
🍳 Instructions
1. Marinate the chicken
Mix yogurt, lime juice, garlic, ginger, and spices in a bowl. Add chicken, coat well, and refrigerate for at least 2 hours (or overnight for deeper flavor).
2. Sear the chicken
In a large pan, cook the marinated chicken until browned (it doesn’t need to be fully cooked through). Set aside.
3. Make the sauce
In the same pan, heat ghee or EVOO. Sauté onions until soft, then add garlic and ginger. Cook for 1–2 minutes.
Stir in spices, toast briefly, then add tomatoes. Simmer for 10 minutes.
Blend the sauce (optional for smoother texture), then return to the pan and stir in cream. Adjust salt.
4. Combine and finish
Add chicken to the sauce and simmer for 10 more minutes until fully cooked. Sprinkle with fresh cilantro.
🥡 Storage & Prep Tips
Fridge: Store in airtight containers for up to 4 days.
Freezer: Freeze in portions, defrost overnight in the fridge and reheat gently.
Reheat: Microwave or reheat in a saucepan over medium heat with a splash of water.
🌿 Kuisit Tip
Pair with cooked Basmati rice for an aromatic experience, or brown rice for a good fiber dose, roasted veggies, or cauliflower rice. To save time, cook a big batch of rice separately and portion it alongside the chicken for quick, balanced meals.