Description
A bold, creamy, and vibrant orange chicken tikka masala with smoky spices and playful Halloween garnishesâperfect for spooky parties or a festive family dinner. Easy to prep ahead and guaranteed to be a crowd-pleaser.
Ingredients
Scale
- 1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized chunks
- ž cup plain Greek-style yogurt
- 2 tbsp lemon juice
- 2 tbsp smoked paprika
- 1 tbsp garam masala
- 1 tbsp ground cumin
- 1 tbsp grated fresh ginger
- 2 tsp salt
- 4 cloves garlic, minced
- 1 tbsp vegetable oil
- 2 tbsp vegetable oil or ghee (for sauce)
- 1 large onion, finely diced
- 5 cloves garlic, minced (for sauce)
- 1 tbsp grated fresh ginger (for sauce)
- 1 ½ tsp ground turmeric
- 2 tsp smoked paprika (for sauce)
- 1 tbsp garam masala (for sauce)
- 1 tsp ground coriander
- 1 tsp chili powder (optional)
- 1 can (15 oz) crushed tomatoes
- ž cup heavy cream (or coconut cream for dairy-free)
- 1 tsp sugar
- Salt to taste
- Fresh cilantro for garnish (optional)
- Halloween-themed rice shapes (optional)
- Black olive âspiderâ garnishes (optional)
- Pimento-stuffed green olives for âeyeballsâ (optional)
- Edible candy eyes (optional)
Instructions
- In a large mixing bowl, whisk together yogurt, lemon juice, smoked paprika, garam masala, cumin, ginger, salt, minced garlic, and oil until smooth.
- Add chicken thigh pieces and coat thoroughly. Cover and refrigerate for at least 30 minutes (up to overnight).
- Heat a cast iron skillet over medium-high. Add a splash of oil. Remove chicken from marinade and sear in batches for 2-3 minutes per side until browned. Transfer browned chicken to a plate.
- In the same pan, lower heat to medium. Add oil or ghee, then diced onion. SautĂŠ for 5 minutes until soft and golden.
- Add minced garlic and ginger, stir for 1 minute until fragrant.
- Sprinkle in turmeric, smoked paprika, garam masala, coriander, and chili powder. Stir for 1 minute to toast spices.
- Pour in crushed tomatoes, cream, and sugar. Stir well. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally until sauce thickens and turns deep orange.
- Return browned chicken to the pan. Stir to coat evenly in sauce. Simmer on low for 10-15 minutes, covered, until chicken is cooked through (internal temp 165°F). Taste and adjust salt.
- Shape steamed rice using Halloween cookie cutters. Add black olive âspidersâ and olive âeyeballsâ on top of the curry. Sprinkle with chopped cilantro and candy eyes if desired.
- Transfer to a wide bowl or platter. Garnish with cilantro and serve with naan or themed rice.
Notes
Marinate chicken overnight for best texture. Use thighs for juicier results. Toast spices in oil for deeper flavor. For dairy-free, use coconut yogurt and coconut cream. Decorate with Halloween-themed rice shapes and olive garnishes just before serving. Sauce can be made ahead and reheated gently. Check spice blends for gluten if needed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 portion (about 1 cup)
- Calories: 320
- Sugar: 4
- Sodium: 800
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 10
- Fiber: 2
- Protein: 28
Keywords: Halloween, chicken tikka masala, spooky dinner, party recipe, Indian curry, creamy chicken, festive, easy dinner, autumn, crowd-pleaser