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Chicken Tikka Masala

Chicken Tikka Masala

Chicken Tikka Masala is a creamy, flavorful dish that you can easily make at home, rivaling any Indian restaurant.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 6 people
Calories 580 kcal

Equipment

  • large skillet
  • mixing bowl

Ingredients
  

Chicken Marinade

  • 28 oz boneless chicken thighs skinless, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 1.5 tablespoons garlic minced
  • 1 tablespoon ginger fresh, crushed or minced
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon Kashmiri chili or ½ teaspoon ground red chili powder
  • 1 teaspoon salt

Sauce

  • 2 tablespoons vegetable oil or canola oil
  • 2 tablespoons butter
  • 2 small onions or 1 large onion, finely diced
  • 1.5 tablespoons garlic finely grated
  • 1 tablespoon ginger finely grated
  • 1.5 teaspoons garam masala
  • 1.5 teaspoons ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 14 oz tomato puree or tomato sauce/Passata
  • 1 teaspoon Kashmiri chili optional for colour and flavour
  • 1 teaspoon red chili powder adjust to your taste preference
  • 1 teaspoon salt
  • 1.25 cups heavy cream or thickened cream, use evaporated milk for lower calories
  • 1 teaspoon brown sugar
  • ¼ cup water if needed
  • 4 tablespoons cilantro fresh coriander to garnish

Instructions
 

Cooking Steps

  • 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.
  • 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.

Notes

Tip: Don’t forget to cook your chicken in smaller batches to prevent the meat from simmering in pan juices.

Nutrition

Serving: 1servingCalories: 580kcalCarbohydrates: 19gProtein: 37gFat: 41gSaturated Fat: 20gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 236mgSodium: 1194mgPotassium: 1012mgFiber: 3gSugar: 10gVitamin A: 1897IUVitamin C: 13mgCalcium: 163mgIron: 4mg
Keyword chicken dish, Chicken Tikka Masala, comfort food, easy recipes, Indian curry, one pan meal
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