Indiana boy goes Indian for this Weeknight Chicken Tikka Masala. It’s a solid versatile sauce; don’t be afraid to skip the chicken for veggies or tofu!
This Chicken Tikka Masala recipe is easy, can be made in the Instant Pot, and is beyond flavorful!
Chicken Tikka Masala
Indiana boy goes Indian
Servings 4 Servings
Ingredients
- 4 cloves garlic minced
- 1 inch fresh ginger peeled and minced
- 1 shallot minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon garam masala
- 3 cups fire-roasted tomatoes
- 1 cup coconut milk
- 2 pounds chicken thighs
- 3 cups cooked rice
Instructions
- In a large saucepan, combine shallot, garlic, and ginger. Saute for 2 minutes, then add in all spices and salt/pepper. Cook for another minute.
- Once spices are cooked out, add in tomato and coconut milk. Simmer for 20 minutes.
- As sauce cooks, place large frying pan over high heat. Sear chicken thighs again with a bit of sauté oil for 5 minutes a side. Once cooked, nestle in with the sauce to finish cooking.
- Once chicken is cooked and sauce simmered, serve hot over rice.
Video
No video available for this recipe.
Nutrition
Serving: 4People | Calories: 584kcal
