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:
- 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).
- 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.)
- 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.
- 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.
- 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.
- 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.
- Garnish with cilantro (coriander) and serve with hot garlic butter rice and fresh homemade Naan bread!
Chicken Marsala Recipe
FAQ
Is curry in chicken masala?
Chicken Masala Curry is an Indian curry with marinated chicken pieces cooked in a delicious onion-tomato-based gravy. Spicy and full of flavor, this curry is a huge hit at all my house parties and get-togethers.
What is the difference between chicken curry and chicken masala?
What is the difference between Masala and Curry? Curry refers to a cooked vegetable, meat, or seafood with spices and salt. On the other hand, masala is a kind of mixed spices used in a curry to add more flavor and taste to it. This is the main difference between the terms masala and curry.
What is the difference between chicken masala and tikka masala?
Tikka refers to grilled or roasted pieces of meat that are either marinated in yogurt or spiced water before being cooked on skewers. Masala refers to a sauce made with cream, yogurt, or tomatoes; or a mixture of spices used to flavor food.
What is chicken masala spice made of?
Dry roast coriander seeds, cumin seeds, black peppercorns, Kashmiri red chilies, black cardamoms, green cardamoms, cinnamon stick, and cloves on low heat until lightly browned and fragrant (8-10 minutes).
