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Chicken Tikka Masala

Chicken Tikka Masala

A delicious homemade Chicken Tikka Masala recipe with tender chicken in a creamy tomato sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Marinate Time 15 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4 servings
Calories 400 kcal

Equipment

  • large skillet
  • bowl

Ingredients
  

For the Chicken Marinade

  • 1 cup plain yogurt or Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1.5 teaspoons cumin
  • 1 teaspoon garam masala
  • 0.5 teaspoon red chili powder not cayenne pepper
  • 1 teaspoon salt
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons finely minced garlic
  • 1.5 pounds boneless, skinless chicken breast cut into small bite-sized pieces

For the Sauce

  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1 large sweet onion finely diced
  • 2 teaspoons grated ginger
  • 2 cloves garlic finely minced
  • 2 teaspoons brown sugar
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garam masala
  • 8 ounce can tomato sauce unseasoned
  • 1.25 cups heavy cream
  • 0.25 cup water only if needed

For Serving

  • chopped cilantro for garnish
  • naan bread
  • cooked basmati rice

Instructions
 

Marinade Preparation

  • In a bowl, whisk together all the ingredients for the marinade; add the chicken and toss to coat. Let marinate for 1 hour (ideally overnight in the fridge, if time permits).

Cooking Chicken

  • Warm oil in a large skillet over medium-high heat. Once shimmering, add chicken pieces in batches, if necessary, making sure not to crowd the pan. Let them fry, untouched, for 1 minute to develop a crust, then sauté until browned for about 5 more minutes. Set aside and keep warm.

Making the Sauce

  • Melt the butter in the same pan. Sauté the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan. Add ginger and garlic; sauté for 30 seconds until fragrant.
  • Add in the brown sugar, coriander, cumin, paprika, garam masala, and salt. Stir occasionally for about 15 seconds until fragrant.
  • Pour in the tomato sauce; let simmer gently for about 3-5 minutes, stirring occasionally until sauce thickens and becomes deeper in color.
  • Stir in the cream until incorporated.
  • Add the partially cooked chicken along with its juices back to the pan; 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, only if necessary.

Serving

  • Serve over cooked basmati rice, with naan bread, and garnish with chopped cilantro.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 20gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 800IUVitamin C: 15mgCalcium: 150mgIron: 3mg
Keyword chicken tikka masala, Chicken Tikka Masala recipe
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