Ingredients
Scale
- 1 lb boneless chicken thighs
- 1 cup plain yogurt
- 4 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 (14 oz) can diced tomatoes
- 1 cup coconut milk
- 2 tbsp tikka masala spice blend
- 2 tbsp vegetable oil
- Fresh cilantro for garnish
Instructions
- In a bowl, mix yogurt, garlic, ginger, and half of the tikka masala spice blend. Coat chicken thoroughly and marinate for at least 30 minutes or overnight for best flavor.
- Heat oil in a large skillet over medium heat. Add marinated chicken and cook until browned on all sides (5-7 minutes).
- In the same skillet, add onions and remaining spices; sauté for about 1 minute. Stir in canned tomatoes and coconut milk until well combined.
- Return seared chicken to the skillet. Simmer for about 20 minutes until chicken is cooked through and sauce thickens.
- Stir in fresh cilantro before serving hot over rice or with naan.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 450
- Sugar: 6g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 115mg