Chicken Tikka Masala
User Reviews
4.3
28 reviews
Good
Chicken Tikka Masala
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This easy authentic tikka masala recipe is the only one you'll ever need.
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Ingredients
spice mix
- 4 tsp Turmeric dried
- 3 tsp Coriander powdered
- 3 tsp ground cumin
- 3 tsp garam masala
- 1 tsp salt sea salt
- 4 cloves garlic fresh, minced
- 3 Tbsp ginger fresh grated
chicken
- 1 cup yogurt plain, full fat (not Greek yogurt
- 1 1/2 lb chicken breast skinless, boneless
for the sauce:
- 3 Tbsp olive oil
- 1 yellow onion small, halved and thinly sliced
- 10 cardamom pods crushed open (don't lose the seeds
- 4 ounces tomato paste small can
- 28 oz whole peeled tomatoes canned, good quality
- 13 ounce coconut milk unsweetened, canned
- 1 tsp granulated sugar
- 2 Tbsp cilantro plus more for garnish, chopped fresh
- 1/2 cup heavy cream
- salt to taste
Instructions
- Mix all the spices together. Take about 1/3 of the mixture and stir it into the yogurt in a medium bowl. Slice the chicken breaksts in half lengthwise and add to the bowl, coating completely with the spiced yogurt. Cover with plastic and refrigerate for at least an hour, or up to overnight.
- Meanwhile put the olive oil in a large heavy bottomed stock pot and add the onions
- Put the chicken on a foil covered baking sheet (leave the yogurt coating on) and put in the broiler for about 10 minutes until the surface starts to char, turning once. The chicken will not be completely cooked, it will finish cooking in the sauce.
- Cut the chicken into large chunks and set aside.
- To make the sauce, heat the oil in a heavy bottomed pot and saute the onions, tomato paste, and cardamom pods for about 5 minutes, stirring often.
- Add the remaining spice mix to the pan and cook, stirring often, for 5 more minutes. The spices will start to brown on the bottom of the pan, that's good, but be careful not to let them burn.
- Add the tomatoes, crushing them through your fingers as you add them. You can also puree the tomatoes first, or used crushed tomatoes. Scrape up any browned bits from the bottom of the pan. Bring up to a boil, then turn down the heat and cook the sauce for another 5 minutes, stirring occasionally.
- Add the coconut milk, the sugar, and 2 Tbsp of the fresh chopped cilantro. Bring to a boil, then turn down the heat and let the sauce cook very gently, partially covered, for 20 to 30 minutes. At this point I pureed my sauce because I wanted it super smooth, but that's optional.
- Add the chicken and the heavy cream, and finish cooking for another 10 minutes. Check the seasonings and add salt to taste.
- Serve with basmati rice, garnished with lots of fresh cilantro. Serve yogurt, naan bread, and chutney on the side.
Notes
- To crush the cardamom pods, roll over them gently with a rolling pin, but don’t lose any of the precious little black seeds! Be sure to chop your chicken in large chunks, it’s more authentic that way and it gives the dish a more appealing look.
- *Recipe was adapted from Bon Appetit
Nutrition Information
Show Details
Calories
677kcal
(34%)
Carbohydrates
27g
(9%)
Protein
44g
(88%)
Fat
46g
(71%)
Saturated Fat
27g
(135%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
13g
(65%)
Trans Fat
0.02g
(1%)
Cholesterol
142mg
(47%)
Sodium
1287mg
(54%)
Potassium
1770mg
(38%)
Fiber
6g
(24%)
Sugar
15g
(30%)
Vitamin A
1348IU
(27%)
Vitamin C
30mg
(33%)
Calcium
129mg
(13%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 677 kcal
% Daily Value*
| Calories | 677kcal | 34% |
| Carbohydrates | 27g | 9% |
| Protein | 44g | 88% |
| Fat | 46g | 71% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 142mg | 47% |
| Sodium | 1287mg | 54% |
| Potassium | 1770mg | 38% |
| Fiber | 6g | 24% |
| Sugar | 15g | 30% |
| Vitamin A | 1348IU | 27% |
| Vitamin C | 30mg | 33% |
| Calcium | 129mg | 13% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
28 reviews
Good
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