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 brown rice, 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.