Chicken Tikka Masala Yellow Curry Recipe

Ingredients:

For the Chicken Marinade:

• 1.5 lbs (700g) boneless chicken thighs or breast, cubed

• 1 cup plain yogurt

• 1 tbsp lemon juice

• 1 tbsp ginger-garlic paste

• 1 tsp turmeric

• 1 tsp cumin

• 1 tsp coriander

• 1 tsp chili powder

• Salt to taste

For the Curry Sauce:

• 2 tbsp oil or ghee

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 1 tbsp ginger, grated

• 1 tbsp yellow curry powder

• 1 tsp garam masala

• ½ tsp ground turmeric

• ½ tsp paprika (optional for color)

• 1 can (14 oz) crushed tomatoes

• 1 cup coconut milk or heavy cream

• Salt & pepper to taste

• Fresh cilantro for garnish

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Instructions:

1. Marinate Chicken: Combine all marinade ingredients and marinate chicken for at least 1 hour (overnight is best).

2. Cook Chicken: Grill or pan-sear the marinated chicken until slightly charred and cooked through. Set aside.

3. Make the Sauce:

   • Heat oil/ghee in a large skillet. Sauté onions until golden.

   • Add garlic and ginger, cook 1–2 minutes.

   • Stir in yellow curry powder, turmeric, garam masala, and paprika. Toast spices for 1 minute.

   • Add crushed tomatoes and simmer 10 minutes until thickened.

   • Stir in coconut milk (or cream), bring to a gentle simmer.

4. Combine & Finish:

   • Add cooked chicken to the sauce. Simmer 5–10 minutes to meld flavors.

   • Adjust salt and spice as needed.

5. Serve:

   • Garnish with fresh cilantro.

   • Serve with basmati rice, naan, or roti.

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Flavor Tips:

• Use a mix of coconut milk and cream for a silkier, richer texture.

• Add peas or bell peppers for color and extra depth.

• A squeeze of lime over the top adds brightness.

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