Chicken Tikka Masala

Chicken Tikka Masala is a delicious, creamy and tasty dish. Its combination of chicken chunks, spices and yogurt makes a flavorful, rich and wholesome meal. This recipe is a dinner winner.

Course Main Course

Cuisine Indian

Keyword chicken, Chicken tikka masala

Prep Time 10

Cook Time 25

Marinating Time 30

Total Time 1 5

Servings people

Calories 483.5kcal

Ingredients

For the chicken marinade:

2 lb boneless and skinless chicken thighs or breasts cut into bite-sized pieces
¾ cup plain yogurt
1 ½ tablespoons garlic minced
1 tablespoon ginger grated
2 teaspoons garam masala
½ teaspoon turmeric
1 teaspoon coriander powder
½ teaspoon ground cumin
1 teaspoon Kashmiri chili or ½ teaspoon ground red chili powder
¾ teaspoon salt or add to taste
1 tablespoon oil

For the sauce:

2 tablespoons cooking oil
2 tablespoons butter
1 large onion finely diced
1 tablespoon garlic finely minced
1 tablespoon ginger finely grated
1 teaspoon red chili powder
1 ½ teaspoons garam masala
1 ½ teaspoons ground cumin
1 teaspoon turmeric powder
1 teaspoon ground coriander
14 oz tomato puree (tomato sauce/passata)
1 cup heavy or thickened cream
1-3 teaspoons brown sugar
¼ cup water if needed
4 tablespoons Fresh cilantro or coriander to garnish

Instructions

Add the cubed chicken together with all the other ingredients for the marinade into a large bowl. Mix well and leave to marinate in the refrigerator for at least 30 minutes. You can as well leave overnight.
Add the cooking oil to a large pan and heat until shimmering over medium-high heat.
Add the chicken pieces a little at a time to prevent overcrowding. Cook for 3 minutes per side until browned. Remove from heat and Set aside.
In the same pan, add the butter and leave to melt. Add the diced onions and saute until soft—about 3 minutes while scraping up any browned bits from the bottom of the pan.
Stir in the garlic and ginger and leave to cook until fragrant—about 30 seconds to one minute.
Reduce the heat to low, then add the chili powder, garam masala, cumin, turmeric, and coriander. Cook for a few seconds while stirring constantly.
Stir in the tomato puree and leave to simmer for 8 to 10 minutes, stirring intermittently until the sauce thickens and becomes deeper in color.
Stir in the cream and sugar, then add the chicken and its juices back into the pan and cook for another 8-10 minutes until the chicken is cooked through and the sauce is thick and bubbling. Add water to thin out the sauce, if needed. Adjust salt and sugar as desired.
Garnish with cilantro and serve hot!

Notes

Use bite-sized pieces of chicken so that it cooks well in the sauce.
Marinate the chicken in the yogurt and spices for at least 30 minutes, or leave overnight, to ensure it is flavorful.
Add more water to the sauce to thin it out if it is too thick.

Nutrition