Authentic Chicken Tikka Masala
User Reviews
4.9
14 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
4
-
Calories
564 kcal
-
Course
Main Course
-
Cuisine
Indian
Authentic Chicken Tikka Masala
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Authentic, creamy, luscious Chicken Tikka Masala just like you get at your local Indian restaurant.
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Ingredients
- 500 g chicken cut in cubes, boneless
FOR MARINATION
- ¼ cup yogurt
- 1 teaspoon ginger garlic paste
- 1 teaspoon salt
- ¾ teaspoon red chili powder
- ½ teaspoon paprika powder
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon garam masala
- 2 tablespoon lemon juice
- 2 tablespoon neutral oil
FOR CURRY
- 2 tablespoon neutral oil
- ½ teaspoon cumin seeds
- 2 cloves
- 2-3 black pepper whole
- 2-3 green cardamom
- 1 bay leaf
- 1 cinnamon stick
- 1 onion chopped, small
- 1 teaspoon ginger garlic paste
- 1 teaspoon cumin powder
- ¼ teaspoon turmeric powder
- ½ teaspoon salt
- ½ teaspoon red chili powder
- ½ teaspoon paprika powder
- 2 tomato sliced, medium
- 1 cup water
- ¾ cup cream
- 1 teaspoon fenugreek leaves
- 50 g butter
Instructions
- Combine all the ingredients of the marination and rub it over the chicken pieces. Leave to marinate for at least 2 hours and if you have time then overnight is best.
- Heat 2-3 tablespoon of oil in your normal/grill pan. Cook the chicken pieces. Put aside when done.
- In another pan, heat 2 tablespoon of oil. Add the cumin seeds, cloves, whole black pepper, green cardamom, bay leaf and cinnamon stick. Stir till the oil is infused with their flavour. It's optional but since I find these strong, at this point I take out the cardamoms, bay leaf and cinnamon stick from the pan.
- Now add the onions and ginger garlic paste. Saute till the onions are translucent.
- Then add in the tomatoes and all the spices; cumin powder, red chili, paprika, salt and turmeric. Cook till the tomatoes are mushy and oil seeps from the side.
- Now pour in the water. Bring to boil and simmer for 2-3 minutes. Turn off the heat, and put the mixture aside to cool.
- Then add it to the blender and pulse till smooth. The curry will achieve a thick consistency now.
- Put the curry back into your pot, keep the flame on medium-low and add the cream. Simmer till the curry starts to thicken.
- Add in your grilled chicken. Sprinkle the fenugreek leaves and add butter. Cover the pot and leave on low heat for 2 mins.
- Garnish with some fresh cilantro and serve with naan or rice!
Notes
- You can use either boneless chicken thighs or breasts. Chicken thighs give juicier results though.
Nutrition Information
Show Details
Serving
1serving
Calories
564kcal
(28%)
Carbohydrates
11g
(4%)
Protein
30g
(60%)
Fat
45g
(69%)
Saturated Fat
19g
(95%)
Trans Fat
1g
(50%)
Cholesterol
170mg
(57%)
Sodium
1153mg
(48%)
Potassium
801mg
(17%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1997IU
(40%)
Vitamin C
16mg
(18%)
Calcium
110mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 564 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 564kcal | 28% |
| Carbohydrates | 11g | 4% |
| Protein | 30g | 60% |
| Fat | 45g | 69% |
| Saturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 170mg | 57% |
| Sodium | 1153mg | 48% |
| Potassium | 801mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1997IU | 40% |
| Vitamin C | 16mg | 18% |
| Calcium | 110mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
14 reviews
Excellent
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