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Authentic Chicken Tikka Masala

Authentic, creamy, luscious Chicken Tikka Masala just like you get at your local Indian restaurant.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Calories: 564 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 500 g boneless chicken cut in cubes
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 whole black pepper
  • 2-3 green cardamom
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 small onion chopped
  • 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 medium tomatoes sliced
  • 1 cup water
  • ¾ cup cream
  • 1 teaspoon fenugreek leaves
  • 50 g butter

Instructions

    Cup of Yum
  1. 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.
  2. Heat 2-3 tablespoon of oil in your normal/grill pan. Cook the chicken pieces. Put aside when done.
  3. 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.
  4. Now add the onions and ginger garlic paste. Saute till the onions are translucent.
  5. 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.
  6. 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.
  7. Then add it to the blender and pulse till smooth. The curry will achieve a thick consistency now.
  8. Put the curry back into your pot, keep the flame on medium-low and add the cream. Simmer till the curry starts to thicken.
  9. Add in your grilled chicken. Sprinkle the fenugreek leaves and add butter. Cover the pot and leave on low heat for 2 mins.
  10. 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

Serving 1serving Calories 564kcal (28%) Carbohydrates 11g (4%) Protein 30g (60%) Fat 45g (69%) Saturated Fat 19g (95%) Trans Fat 1g Cholesterol 170mg (57%) Sodium 1153mg (48%) Potassium 801mg (23%) 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

% 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.