Dinner · 60 min · british

Chicken Tikka Masala

Dinner decisions, handled: Chicken Tikka Masala pairs chicken thighs with greek yogurt for a 60-minute British dinner. It is weeknight cooking that still hits your targets — 61 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Chicken thighs
• 1 cup Greek yogurt
• 2 tbsp Garam masala
• 2 cups Crushed tomatoes
• 1 cup Heavy cream
• 1 Yellow onion
• 2 tbsp Ginger
• 4 cloves Garlic
• 3 cups Cooked basmati rice

Steps

1. Marinate the chicken chunks in yogurt, half the garam masala, salt, and lemon juice for at least 30 minutes — overnight is better. The yogurt’s acidity tenderizes while the spices penetrate.
2. Broil or sear the chicken on high heat until charred at the edges, 8 to 10 minutes. It doesn’t need to cook through; the char is the point. Set aside.
3. Soften the onion, ginger, and garlic in butter, then add the remaining spices and cook 1 minute until fragrant. Stir in the tomatoes and simmer 15 minutes until the sauce darkens and thickens.
4. Blend the sauce smooth, stir in the cream, and return the chicken. Simmer 10 minutes until the chicken is cooked through and the sauce coats it in a velvety orange.
5. Serve over basmati with warm naan for scooping. Glasgow claims to have invented it; wherever it was born, Britain adopted it as its own.

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