Chicken tikka masala has one of the most argued-over origin stories in food. Whether it’s delicious, however, is not up for debate. And making it from scratch on a weeknight is easier than the spice list suggests, especially with protein-packed Classic Roasted Chicken Sausage simmering alongside chickpeas in a creamy, tomato-rich sauce. Like most curries, it gets even better in the fridge, so the only real argument about this easy chicken tikka masala recipe is who gets dibs on the leftovers.
SERVING MULTIPLIER:
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Ingredients
2 tablespoons ghee or a neutral oil
½ large yellow onion, finely chopped
3 garlic cloves, minced
1 tablespoon minced fresh ginger
1 tablespoon garam masala
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground turmeric
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons tomato paste
¾ cup water
1 28-ounce cans crushed tomatoes
1 15-ounce can chickpeas, drained
1 package The Sausage Project Classic Roasted Chicken Sausage, sliced on a bias
¾ cup heavy whipping cream
¼ cup fresh chopped cilantro, plus more for serving
Cooked basmati rice, for serving
Instructions
Prep Time: 10 min | Cook Time: 30 min | Servings: 1
1
Build the base: Heat the ghee or oil in a large heavy-bottomed skillet over medium heat. Add the onion, garlic, and ginger and sauté until golden and softened, about 4 minutes. Add the garam masala, cumin, coriander, turmeric, salt, and pepper and cook, stirring frequently, until fragrant, about 1 minute. Stir in the tomato paste and cook, stirring, until it caramelizes, about 2
2
Simmer: Stir in the crushed tomatoes, chickpeas, and sausage and bring to a simmer. Cook, stirring occasionally, until the sauce has slightly thickened, about 20 minutes.
3
Finish: Reduce the heat to low and stir in the cream. Simmer for 5 minutes, then stir in the cilantro.
4
Serve: Serve over basmati rice, garnished with more cilantro.
