Chicken Tikka Masala

Ingredients

• 1.5 lbs Boneless, skinless chicken thighs
• 1 cup Plain yogurt (dairy or dairy-free)
• 2 tablespoons Lemon juice
• 2 tablespoons Ginger-garlic paste
• 2 teaspoons Garam masala
• 1 teaspoon Turmeric powder
• 1/2 teaspoon Chili powder
• 1 teaspoon Cumin powder
• 1 teaspoon Salt
• 2 tablespoons Olive oil
• 1 medium Onion, chopped
• 28 oz Crushed tomatoes
• 1 can Coconut milk (full-fat)
• 2 tablespoons Cilantro, chopped
• 1 teaspoon Brown sugar

Instructions

1. 1

   Cut the chicken thighs into 1-inch pieces.

2. 2

   In a bowl, combine yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric powder, chili powder, cumin powder, and salt. Add the chicken and marinate for at least 30 minutes (or up to overnight in the refrigerator).

3. 3

   Heat olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

4. 4

   Add the marinated chicken to the skillet and cook until browned on all sides and cooked through.

5. 5

   Pour in the crushed tomatoes and coconut milk. Stir in brown sugar and bring to a simmer.

6. 6

   Reduce heat and simmer for 15-20 minutes, or until the sauce has thickened slightly.

7. 7

   Stir in chopped cilantro and serve hot with rice or gluten-free naan.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.