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classic CHICKEN TIKKA MASALA

There is nothing like the CTM, as we call it lovingly. There’s a reason it’s the most popular dish in the UK. The chicken is cooked in Masala Mama’s luscious Tikka Masala sauce that is flavored with sweet spices and a slight tang from the yogurt and lemon juice. Forget about leftovers, there won’t be any!

Prep time: 10 minutes
Cook time: 20 minutes
Difficulty: Easy
Serves: 4

Ingredients

1 jar Masala Mama Tikka Masala Simmer Sauce
2 tablespoons ghee or oil
1½ lb. boneless, skinless chicken thighs (trimmed and cut into bite size pieces)
¼ teaspoon red pepper flake (optional, for additional heat)
¼ - ½ cup cream or coconut milk (more for a creamier sauce)
Cilantro for garnish
Salt to taste

Directions

  1. Heat oil in a large saucepan or dutch oven over medium-high heat. Add chicken and sear on all sides, about 5 minutes.

  2. Add Masala Mama Tikka Masala Simmer Sauce*, red pepper flakes, and cream/coconut milk, bring to a simmer, turn heat to low, cover and simmer until the chicken is cooked through, about 15 min.

  3. The sauce should have the consistency of split pea soup. If too thick add some stock or water.

  4. Adjust salt to taste, garnish with cilantro and serve with rice or naan**. Here’s a recipe for Mama’s Perfect Basmati Rice. 

*Use 2 tablespoons of stock or water to rinse out any remaining sauce in the jar and add.

**I love heating naan on a hot cast iron skillet or directly on the flame till it gets a few brown spots and topping it with some butter.