Weeknight Chicken Tikka
This Weeknight Chicken Tikka is a streamlined, one-skillet meal that captures the deep, smoky flavors of traditional tandoori-style chicken in about thirty minutes. It is warm, comforting, and approachable for any skill level, making it a perfect dish for busy weeknights.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1/2 cup plain Greek yogurt (full fat preferred)
- 1 tablespoon fresh ginger (grated)
- 4 cloves fresh garlic (minced)
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1.5 teaspoons smoked paprika
- 1 teaspoon ground cumi
- 1 cup tomato purée or crushed tomatoes
- 1/4 cup full-fat coconut milk
- 2 tablespoons ghee or avocado oil
- 1/4 cup fresh cilantro (chopped)
- Sea salt and black pepper (to taste)
Instructions
- Place diced chicken thighs in a medium bowl. Add Greek yogurt, half of the ginger, half of the garlic, and a teaspoon of salt. Toss until well-coated.
- Heat ghee or avocado oil in a large skillet over medium-high heat. Add marinated chicken in a single layer and cook for 5-6 minutes until golden-brown. Remove chicken and set aside.
- In the same skillet, reduce heat to medium and add remaining ginger and garlic. Sauté for 1 minute until fragrant.
- Add garam masala, turmeric, smoked paprika, and cumin. Stir for 30 seconds to bloom the spices.
- Pour in tomato purée and deglaze the pan, scraping up browned bits. Let bubble for 5 minutes.
- Stir in coconut milk and add seared chicken back into the skillet. Lower heat and simmer for 8-10 minutes until chicken is tender.
- Taste and adjust seasoning with salt and pepper. Stir in chopped cilantro before serving.
Notes
Use a cast-iron skillet for best results. Avoid over-stirring the chicken to develop a crust. If sauce is too thick, add water or chicken broth to adjust consistency.