Chicken Tikka Masala for One
Ingredients
- 1 (4–6-ounce) boneless skinless chicken thigh cubed 1 inch
- ½ cup plain Greek yogurt
- 2 garlic cloves minced
- ½ tablespoon lemon juice
- ½ tablespoon garam masala
- ½ tablespoon ground turmeric
- ½ tablespoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon ground coriander
- ⅛ teaspoon chili powder
- ½ tablespoon fresh grated ginger (or ⅛ teaspoon ground ginger)
- ½ tablespoon olive oil
- 1 tablespoon salted butter
- ½ cup chopped onions
- ¼ teaspoon salt
- 1 garlic clove minced
- ½ teaspoon ground cumin
- ½ teaspoon garam masala
- ¼ teaspoon paprika
- ⅛ teaspoon chili powder
- ½ tablespoon fresh grated ginger (or ⅛ teaspoon ground ginger)
- ¾ teaspoon sugar
- 1 cup plain unseasoned tomato sauce
- ¼ cup heavy cream
- Cooked basmati rice or naan for serving
Equipment
- skillet
- mixing bowl
Directions
- In a bowl, stir together the yogurt and all the marinade ingredients. Add the chicken and stir to coat. Cover and refrigerate for at least 1 hour, or overnight.
- Heat the oil in a 10-inch skillet over medium heat. Sear the chicken for about 2 minutes, then turn and sear the other side briefly. It doesn’t need to be cooked through yet. Move it to a plate.
- Melt the butter in the same pan. Cook the onion with ¼ teaspoon of salt until soft and golden. Add the garlic, cumin, garam masala, paprika, chili powder, ginger, and sugar and cook for 30 seconds.
- Stir in the tomato sauce and simmer on medium-low for about 3 minutes, until slightly thickened. Stir in the cream and bring it back to a gentle simmer.
- Add the chicken and any juices to the sauce. Simmer for 5 to 8 minutes, until the chicken reaches 165°F. Add a splash of water if the sauce gets too thick.
- Serve with basmati rice or naan.
Nutrition
Serving: 740g | Calories: 825kcal | Carbohydrates: 45g | Protein: 55g | Fat: 50g | Saturated Fat: 25g | Trans Fat: 1.2g | Cholesterol: 264mg | Sodium: 2689mg | Potassium: 1848mg | Fiber: 10g | Sugar: 22g | Vitamin A: 2877IU | Vitamin C: 30mg | Calcium: 338mg | Iron: 12mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); skinless chicken thigh counted as raw boneless chicken thigh, ½ cup plain Greek yogurt counted as nonfat Greek yogurt, ½ tablespoon garam masala counted as curry powder (closest USDA match to garam masala), ½ tablespoon fresh grated ginger (the first choice counted), ½ teaspoon garam masala counted as curry powder (closest USDA match to garam masala), ½ tablespoon fresh grated ginger (the first choice counted), plain unseasoned tomato sauce counted as canned tomato sauce. Brands and portions vary, so use it only as an approximation.