Description
A quick and flavorful chicken tikka masala paired with soft homemade naan, perfect for busy weeknights and ready in just 30 minutes.
Ingredients
- 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup Greek yogurt (full-fat)
- 4 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon freshly grated ginger (or 1 teaspoon ground ginger)
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1 cup canned crushed tomatoes
- 3/4 cup heavy cream
- 2 tablespoons butter
- 2 cups all-purpose flour
- 1 teaspoon active dry yeast
- 3/4 cup warm water
- 1 teaspoon sugar
- 1 teaspoon salt
- Fresh cilantro (optional, for garnish)
- Lemon juice (optional, for marinade)
Instructions
- Make the Chicken Marinade and Start Marinating (5 minutes): In a large bowl, mix Greek yogurt, garlic, ginger, garam masala, turmeric, smoked paprika, salt, and a squeeze of lemon juice if available. Add chicken pieces and toss until well coated. Let sit while preparing naan dough.
- Prepare the Naan Dough (10 minutes total, including resting): Dissolve yeast and sugar in warm water in a small bowl. Let sit for 5 minutes until frothy. In a larger bowl, combine flour and salt, then add yeast mixture and melted butter. Mix and knead until smooth dough forms (about 5 minutes). Cover with towel and let rest while cooking chicken.
- Cook the Chicken (10 minutes): Heat a splash of oil in skillet over medium-high heat. Add marinated chicken pieces and cook until browned and cooked through, about 5-7 minutes. Cook in batches if needed. Remove chicken and set aside.
- Make the Sauce (8 minutes): In the same skillet, add butter and sauté 1 tablespoon minced garlic until fragrant (~30 seconds). Pour in crushed tomatoes and a pinch of salt, simmer for 3-4 minutes to thicken. Stir in heavy cream and 1 teaspoon garam masala, adjust seasoning. Let bubble gently for 3 minutes, then add cooked chicken back and stir to coat.
- Cook the Naan (5-7 minutes): Divide rested dough into 6 equal pieces, roll each into a ball. On floured surface, roll each ball into an oval about 1/4 inch thick. Heat skillet over medium-high heat. Cook each naan 1-2 minutes per side until bubbles form and golden. Optionally brush with melted butter and sprinkle with fresh garlic or herbs.
- Serve: Plate chicken tikka masala with warm naan. Garnish with fresh cilantro and lemon wedge if desired.
Notes
[‘Marinate chicken quickly for 10-15 minutes for good flavor; longer if possible.’, ‘Cook chicken in batches to avoid steaming and ensure browning.’, ‘Use full-fat Greek yogurt and heavy cream for best richness.’, ‘Rest naan dough for at least 10 minutes to relax gluten and get soft texture.’, ‘Cook naan on medium-high heat for bubbles and char without burning.’, ‘Multitask by rolling naan dough while chicken cooks to save time.’, ‘Adjust spice level by adding cayenne pepper or green chilies to marinade or sauce.’, ‘Store leftovers in airtight container in fridge up to 3 days; reheat gently with splash of cream or water.’, ‘Naan is best fresh but can be reheated wrapped in foil in toaster oven or skillet.’]
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving (includes
- Calories: 430
- Sodium: 400
- Fat: 20
- Saturated Fat: 9
- Carbohydrates: 35
- Fiber: 2
- Protein: 28
Keywords: chicken tikka masala, homemade naan, Indian dinner, quick dinner, easy recipe, weeknight meal, creamy chicken curry