Chicken Tikka Masala

This recipe for Chicken Tikka Masala features tender, marinated charbroiled chicken in a tangy, spicy, tomato and onion-based curry sauce, flavored with a myriad of spices.

Course Main Course

Cuisine Indian

Prep Time 30

Cook Time 45

Marinating Time 3

Total Time 4 15

Servings

Calories 221kcal

Author Michelle

Ingredients

Chicken:

2 large chicken breasts about 1 lb
½ C Greek yogurt
1 tablespoon vegetable oil
1 tablespoon lemon juice
1 teaspoon grated ginger
1 teaspoon grated garlic
2 teaspoon cumin powder
1 teaspoon garam masala
1 teaspoon paprika
1 teaspoon Kashmiri chili powder
½ teaspoon ground coriander
½ teaspoon cayenne powder
¼ teaspoon ground cardamom
1 teaspoon sea salt
½ teaspoon black pepper

Masala sauce:

2 tablespoon ghee or unsalted butter or vegetable oil
1 large white onion diced
1 tablespoon grated ginger
3 cloves garlic grated
2 teaspoon paprika
3 teaspoon Kashmiri chili powder
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
¼ teaspoon ground cardamom
½ teaspoon cayenne powder optional, if you like it spicy
2 teaspoon dried fenugreek
¾ teaspoon sea salt or to taste
½ teaspoon granulated sugar
2 C tomato sauce/passata/pureed tomatoes or about 3-4 fresh xlarge tomatoes, blended
3 tablespoon tomato paste
3 tablespoon heavy cream or coconut cream

For serving:

chopped cilantro
basmati rice
naan

Instructions

Marinate the chicken:

Combine yogurt, oil, lemon juice, ginger, garlic, spices and seasonings in a large bowl.
Add in the chicken breast, and coat with the yogurt marinade.
Cover with a lid/plastic wrap and place into the fridge to marinate at least 3 hours or overnight.

Cook the chicken:

Arrange a rack under the broiler.
Preheat oven broiler to 500°F/260°C.
Prepare a baking sheet with aluminum foil.
Add the marinated chicken to the baking sheet.
Broil chicken for 3-6 minutes per side, flipping halfway.
Remove the chicken (it will not be fully cooked), and cut into cubes. Set aside.

Make the masala sauce:

In a large heavy bottomed pot over medium heat, add in the ghee and stir until melted.
Add in the chopped onion, garlic and ginger.
Sauté, stirring occasionally until the onions soften.
Add in the paprika, Kashmiri chili powder, turmeric, coriander, cumin, cayenne (if using) and dried fenugreek, toasting the spices with the aromatics until they release their fragrance, about 1 minute.
Add in the sea salt, sugar, tomato sauce/passata and tomato paste.
Bring to a simmer and cook uncovered until the sauce thickens, about 15-20 minutes.
Transfer the sauce to a high-powered blender (or use an immersion stick blender) to blend the sauce until smooth.
Return the sauce to the pot and heat to a simmer.
Transfer the cut, charboiled chicken into the sauce cook for another 10-12 minutes, until chicken is fully cooked through.
Finish with heavy cream and remove from heat.
Garnish with chopped cilantro.
Serve with steamed basmati rice or naan.

Nutrition