Tikka Masala Recipe

Chicken Tikka Masala

Chicken Tikka Masala is creamy and easy to make right at home in one pan with simple ingredients!Full of incredible flavours, it rivals any Indian restaurant! Aromatic golden chicken pieces in an incredible creamy curry sauce, this Chicken Tikka Masala recipe is one of the best you will try!

Prep: 15min

Total: 45min

Yield: 5

Serving Size: 1 serving

Nutrition Facts: calories 580 kcal, Carbohydrate 17 g, Protein 36 g, Fat 41 g, Saturated Fat 19 g, Cholesterol 250 mg, Sodium 1601 mg, Fiber 3 g, Sugar 8 g, servingSize 1 serving

Ingredients:

• 28 oz (800g) boneless and skinless chicken thighs (cut into bite-sized pieces)
• 1 cup plain yogurt
• 1 1/2 tablespoons minced garlic
• 1 tablespoon ginger
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon Kashmiri chili ((or 1/2 teaspoon ground red chili powder))
• 1 teaspoon of salt
• 2 tablespoons of vegetable/canola oil
• 2 tablespoons butter
• 2 small onions ((or 1 large onion) finely diced)
• 1 1/2 tablespoons garlic (finely grated)
• 1 tablespoon ginger (finely grated)
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons ground cumin
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 14 oz (400g) tomato puree ((tomato sauce/Passata))
• 1 teaspoon Kashmiri chili ((optional for colour and flavour))
• 1 teaspoon ground red chili powder ((adjust to your taste preference))
• 1 teaspoon salt
• 1 1/4 cups of heavy or thickened cream ((use evaporated milk for lower calories))
• 1 teaspoon brown sugar
• 1/4 cup water (if needed)
• 4 tablespoons Fresh cilantro or coriander (to garnish)

Instruction:

1. In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
2. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
3. Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.
4. Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
5. Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
6. Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
7. Garnish with cilantro (coriander) and serve with hot garlic butter rice and fresh homemade Naan bread!

Homemade Chicken Tikka Masala Recipe by Tasty

You’ve been itching for a change recently. You know, something to spice things up and throw a spanner into the monotony of routine. Enter: chicken tikka masala. Sure, it might take two days to throw together, but when you pair it with some fluffy steamed rice or buttery, garlic naan, it’s well worth the wait. Don’t believe us? Try it yourself!

Prep: 20min

Total: 1h42min

Yield: 5 servings

Nutrition Facts: calories 501 calories, Carbohydrate 22 grams, Fat 33 grams, Fiber 4 grams, Protein 35 grams, Sugar 12 grams

Ingredients:

• 3 boneless, skinless chicken breasts
• ½ cup plain yogurt
• 2 tablespoons lemon juice
• 6 cloves garlic, minced
• 1 tablespoon minced ginger
• 2 teaspoons salt
• 2 teaspoons ground cumin
• 2 teaspoons garam masala
• 2 teaspoons paprika
• 3 tablespoons oil
• 1 large onion, finely chopped
• 2 tablespoons minced ginger
• 8 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground turmeric
• 2 teaspoons ground coriander
• 2 teaspoons paprika
• 2 teaspoons chili powder
• 2 teaspoons garam masala
• 1 tablespoon tomato puree
• 3 ½ cups tomato sauce
• 1 ¼ cups water
• 1 cup heavy cream
• ¼ cup fresh cilantro, for garnish
• cooked rice, for serving
• naan bread, for serving
• Bamboo or wooden skewer

Instruction:

1. Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika and stir until well-coated.
2. Cover and refrigerate for at least 1 hour, or overnight.
3. Preheat the oven to 500°F (260°C). Line a high-sided baking pan or roasting tray with parchment paper.
4. Place the marinated chicken pieces on bamboo or wooden skewers, then set them over the prepared baking pan, making sure there is space underneath the chicken to help distribute the heat more evenly. Bake for about 15 minutes, until slightly dark brown on the edges.
5. Make the sauce: Heat the oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned. Add the cumin, turmeric, coriander, paprika, chili powder, and garam masala and stir constantly for about 30 seconds, until the spices are fragrant. Stir in the tomato puree, tomato sauce, and 1 ¼ cups of water, then bring to a boil and cook for about 5 minutes. Pour in the cream.
6. Remove the chicken from the skewers and add to the sauce, cooking for another 1-2 minutes. Garnish with cilantro and serve over rice or alongside naan bread.
7. Enjoy!

$2 Chicken Tikka Masala | But Cheaper

FAQ

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