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Chicken Tikka Masala

Chicken Tikka Masala

Chicken Tikka Masala is a creamy dish, full of incredible flavours and easy to make at home.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine Indian
Servings 6 people
Calories 580 kcal

Equipment

  • large skillet
  • Pot
  • bowl

Ingredients
  

For the 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 ground red chili powder or ½ teaspoon for less heat
  • 1 teaspoon salt

For the sauce

  • 2 tablespoons vegetable oil or canola oil
  • 2 tablespoons butter
  • 2 small onions, finely diced or 1 large onion
  • 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, tomato sauce or 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 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 Instructions

  • 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 with hot garlic butter rice and fresh homemade Naan bread!

Notes

Don't forget to cook your chicken in smaller batches to prevent the meat from simmering in pan juices. Sear the chicken in batches to avoid overcrowding, ensuring proper browning and preventing steaming.

Nutrition

Serving: 1portionCalories: 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 Curry, Chicken Tikka Masala, Indian curry
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