Recipes Chicken Tikka Masala


This big-batch recipe is an unusual but brilliant choice for freezing. Moist chicken thighs hold up well, especially in the spicy tomato sauce. To make dinnertime even easier, use heat-and-eat pouches of precooked unseasoned basmati rice. Serve with lime wedges.


  • 2 tablespoons olive oil, divided
  • 3 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch cubes
  • 2 teaspoons kosher salt, divided
  • 2 teaspoons ground cumin
  • 2 teaspoons ground cinnamon
  • 1 cup finely chopped onion
  • 3 tablespoons minced fresh garlic
  • 2 tablespoons minced peeled fresh ginger
  • 2 serrano chiles, minced
  • 2 teaspoons garam masala
  • 3/4 teaspoon ground red pepper
  • 1/2 cup unsalted chicken stock (such as Swanson)
  • 1/2 cup half-and-half
  • 2 (26.5-ounce) boxes chopped tomatoes (such as Pomì), undrained
  • 1/4 cup butter
  • 6 cups hot cooked basmati rice
  • 1/2 cup chopped fresh cilantro

Nutritional Information

  • Calories 343
  • Fat 12.3g
  • Satfat 4.7g
  • Monofat 4.3g
  • Polyfat 1.4g
  • Protein 25.9g
  • Carbohydrate 31.4g
  • Fiber 3g
  • Cholesterol 122mg
  • Iron 2.5mg
  • Sodium 516mg
  • Calcium 61mg

How to Make It

Step 1

Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Sprinkle chicken with 1 teaspoon salt, cumin, and cinnamon. Add half of chicken to pan; cook 5 minutes or until browned, stirring once. Remove chicken from pan. Repeat procedure with remaining chicken; remove from pan.


Step 2

Add remaining 1 tablespoon oil, onion, garlic, ginger, and serrano to pan; sauté 1 minute. Reduce heat to low; cook 5 minutes or until softened, stirring frequently. Add garam masala and red pepper; cook 1 minute, stirring constantly. Add remaining 1 teaspoon salt, stock, half-and-half, and tomatoes, scraping pan to loosen browned bits. Bring to a boil over high heat. Reduce heat to low; stir in chicken. Simmer 6 minutes or until chicken is done. Remove from heat; stir in butter until butter melts. Serve over rice, or follow freezing instructions. Sprinkle with cilantro.

Step 3

TO FREEZE: Cool chicken mixture and rice to room temperature; seal in separate large zip-top plastic freezer bags. Lay bags flat in freezer; freeze up to 2 months.

Step 4

TO THAW: Microwave chicken mixture in bag at MEDIUM (50% power) for 4 minutes or until pliable. No need to thaw rice.

Step 5

TO REHEAT: Place sealed bag of chicken mixture in a large pot of boiling water; cook 10 minutes or until heated. Pour rice into a microwave-safe bowl; microwave at HIGH 3 minutes.

Chef’s Notes

MyRecipes is working with Let’s Move!, the Partnership for a Healthier America, and USDA’s MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates.


Leave a Reply

Your email address will not be published. Required fields are marked *