Mouth-watering Chicken Tikka Masala is a breeze to make, with simple steps and everyday spices blending to create an explosion of flavors. Marinate, bake, and enjoy this saucy, creamy chicken over rice with some naan.
Finishing Touches: 1 cup frozen peas, cilantro (optional)
For serving: warmed/charred naan, rice, 1 lemon (optional)(See Note 3)
Instructions
SPICE MIX: Combine spice mix ingredients in a bowl. Stir and divide the mix in half.
CHICKEN: Remove skin from chicken thighs and pat them dry. Season with ¾ tsp salt. Place chicken in a large zip-top bag with Greek yogurt, lemon juice, and half of the spice mix. Knead the bag to coat the chicken evenly. Marinate 20 minutes up to 24 hours (longer = better flavor).
PAN SAUCE: Preheat oven to 400°F (204°C). Grease a 9x13-inch baking pan generously. In a large liquid measuring cup, or directly into the baking pan, whisk together pan sauce ingredients & remaining spice mix. Season to taste (I add ¾ tsp salt).
BAKE: Remove chicken from the marinade bag and place it smooth side up in the prepared pan. Spoon any remaining marinade from the bag onto the chicken. Bake for 45 minutes. After 30 minutes, stir the sauce around the chicken and spoon it over the top every 5 minutes.
FINISHING TOUCHES: Remove the pan from the oven and stir the sauce around the chicken. Sprinkle optional frozen peas into the sauce and gently stir. Add fresh cilantro if desired.
ENJOY: Serve over rice with warmed naan. Cut a lemon into wedges to serve on the side (so good!) Enjoy warm!
Notes
Note 1:Chicken: Use bone-in chicken thighs to ensure the cooking time is accurate and to achieve the best flavor. The bone contributes to a richer flavor and improves the texture of the chicken.Note 2:Cream: We use full-fat heavy cream to thicken the sauce and ensure no curdling happens. The cream is essential for achieving the desired consistency and richness of the sauce.Note 3: Naan: We love to warm or char the naan. Here's how:
Stovetop charred naan: Spray naan with olive oil spray. Char over an open flame. Cover with a tea towel after.
Microwave warmed naan: Wrap in a damp paper towel. Microwave 10-15 seconds. Cover with a tea towel.
Alternative: Use mini naan and pop in the toaster (e.g., Stonefire® mini naan).