Can I use chicken breasts instead of thighs?

Yes, but thighs stay more tender and flavorful during cooking. If using breasts, reduce cooking time by 5–10 minutes to avoid drying them out.

How long should I marinate the chicken?

At least 30 minutes, though 2–4 hours yields deeper spice penetration. Overnight marinating is possible but not necessary.

Can I make this dairy-free?

Yes. Replace Greek yogurt in the marinade with cashew cream or coconut yogurt. The sauce is already dairy-free via cashew blending.

How do I know when the chicken is done?

Internal temperature should reach 165°F (74°C). Chicken will be opaque throughout and tender, not rubbery.

Can I prepare this ahead?

Marinate chicken up to 24 hours. Cook the sauce separately and refrigerate for up to 3 days; reheat gently before serving with freshly cooked chicken.

Chicken Tikka Masala with Cashew Cream Sauce

Name: Chicken Tikka Masala with Cashew Cream Sauce
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cubed; 1/2 cup Greek yogurt; 2 tbsp ginger paste; 2 tbsp garlic paste; 1 tbsp lemon juice; 2 tsp garam masala; 2 tsp chili powder; 2 tsp ground cumin; 1 tsp turmeric; salt, to taste; 1 tbsp vegetable oil; 1 tbsp butter; 1/2 red onion, diced; 1 (28 oz) can whole peeled tomatoes; 1/2 cup raw cashews, soaked; 1 tsp sugar; 1 tbsp dried fenugreek leaves (kasuri methi); 1/4 cup heavy cream; fresh cilantro, for garnish

CookOSBeta

Chicken Tikka Masala with Cashew Cream Sauce | CookOS

Ingredients

1.5 lbs boneless, skinless chicken thighs, cubed
1/2 cup Greek yogurt
2 tbsp ginger paste
2 tbsp garlic paste
1 tbsp lemon juice
2 tsp garam masala
2 tsp chili powder
2 tsp ground cumin
1 tsp turmeric
salt, to taste
1 tbsp vegetable oil
1 tbsp butter
1/2 red onion, diced
1 (28 oz) can whole peeled tomatoes
1/2 cup raw cashews, soaked
1 tsp sugar
1 tbsp dried fenugreek leaves (kasuri methi)optional
1/4 cup heavy cream
fresh cilantro, for garnishoptional

19 Ingredients

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Instructions

1
In a large bowl, combine the cubed chicken thighs, Greek yogurt, 1 tbsp ginger paste, 1 tbsp garlic paste, and lemon juice. Mix well.
2
Add 1 tsp garam masala, 1 tsp chili powder, 1 tsp cumin, 1/2 tsp turmeric, and salt. Mix until the chicken is fully coated.
3
Cover and refrigerate to marinate for at least 30 minutes.
4
Heat oil and butter in a large skillet over high heat. Add the marinated chicken in a single layer and cook until browned on all sides. Remove the chicken from the pan and set aside.
5
Reduce the heat to medium. To the same skillet, add the diced red onion, the remaining 1 tbsp of garlic paste, and 1 tbsp of ginger paste. Sauté for a few minutes until the onion has softened.
6
Add the canned tomatoes and soaked cashews to the skillet. Stir and cook for a few minutes to heat through.
7
Carefully transfer the mixture to a high-powered blender. Blend until you have a completely smooth and creamy gravy.
8
Pour the blended gravy back into the skillet. Stir in the remaining 1 tsp garam masala, 1 tsp chili powder, 1 tsp cumin, 1/2 tsp turmeric, sugar, and optional dried fenugreek leaves.
9
Return the cooked chicken to the sauce. Stir to combine and let it simmer for 5 minutes for the flavors to meld.
10
To finish, drizzle with heavy cream and garnish with fresh cilantro.
11
Serve hot with garlic naan and basmati rice.