Chicken Tikka Masala (Nut-Free)

Ingredients

• 1.5 lbs Boneless, skinless chicken thighs
• 1 cup Plain yogurt (dairy or non-dairy)
• 2 tablespoons Lemon juice
• 2 tablespoons Ginger-garlic paste
• 1 teaspoon Tumeric powder
• 2 teaspoons Garam masala
• 1/2 teaspoon Chili powder
• 1 teaspoon Salt
• 2 tablespoons Vegetable oil
• 1 medium Onion
• 28 oz Crushed tomatoes
• 1/2 cup Heavy cream (dairy or non-dairy)
• 1 teaspoon Sugar
• 1 tablespoon Kasuri methi (dried fenugreek leaves)

Instructions

1. 1In a medium bowl, combine the 1 cup of plain yogurt, 2 tablespoons of lemon juice, 2 tablespoons of ginger-garlic paste, 1 teaspoon of turmeric powder, 2 teaspoons of garam masala, 1/2 teaspoon of chili powder, and 1 teaspoon of salt. Add the 1.5 lbs of boneless, skinless chicken thighs to the bowl and mix well to ensure all pieces are coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
2. 2Place a 12-inch skillet or a large pot over medium heat (350°F / 175°C). Add the 2 tablespoons of vegetable oil. Once the oil is shimmering, add the 1 medium onion, which has been chopped into small pieces. Cook the onion, stirring occasionally, for 8-10 minutes, or until it is soft and golden brown.
3. 3Add the marinated chicken pieces to the skillet with the onions. Cook the chicken for 5-7 minutes, turning the pieces occasionally, until they are browned on all sides. The chicken does not need to be cooked through at this stage.
4. 4Pour in the 28 oz of crushed tomatoes, 1/2 cup of heavy cream, and 1 teaspoon of sugar. Add the 1 tablespoon of kasuri methi (dried fenugreek leaves). Stir everything together to combine.
5. 5Bring the mixture to a gentle simmer. Reduce the heat to medium-low (300°F / 150°C), cover the skillet or pot, and cook for 20-25 minutes. Stir occasionally to prevent sticking. The chicken should be cooked through, reaching an internal temperature of 165°F (74°C), and the sauce should have thickened.
6. 6Serve the Chicken Tikka Masala hot with rice or nut-free naan.

Related Guides