Chicken Tikka Masala
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Additional Time
1 hr
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Total Time
2 hrs
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Servings
5 to 6 servings
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Calories
462 kcal
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Course
Main Course
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Cuisine
Indian
Chicken Tikka Masala
Description
Chicken Tikka Masala involves marinating bite-sized chicken pieces in a mix of yogurt, ginger, garlic, and spices, which tenderizes the meat and enriches the flavor. After marination, the chicken is broiled to achieve slightly crispy, dark edges without becoming soggy by using a rack to drain liquids. Concurrently, the sauce is developed by slowly cooking onions with garlic, ginger, and a blend of warm spices until brown and fragrant before adding pureed tomatoes and simmering to thicken.
After broiling, the chicken is added to the thickened tomato sauce and cooked together, allowing the flavors to meld while the sauce absorbs the chicken’s juices. The final touch of heavy cream and fresh cilantro balances the spice and enriches the sauce’s texture. This dish pairs well with basmati rice or flatbread, offering a hearty and complexly flavored entrée.
Key preparation tips include allowing ample marination time for best tenderizing effects, ensuring uniform chicken pieces for even cooking, and patiently browning the onions to build a deeper sauce flavor. Cooking the chicken on a rack prevents sogginess and promotes proper browning, essential for texture.
Ingredients
For the Chicken Marinade:
- 2 pounds chicken breast cut into bite-size pieces (900g, boneless skinless
- 1 cup PLAIN yogurt (228g)
- 1 tablespoon ginger grated
- 2 garlic minced, cloves
- 1 tablespoon lemon juice
- 1 teaspoon kashmiri chili powder red
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- ½ teaspoon salt
- ½ teaspoon cumin ground
- ¼ teaspoon Turmeric
For the Sauce:
- 3 tablespoons vegetable oil
- 1 onion diced (216g)
- 4 garlic minced, cloves
- 1 tablespoon ginger grated
- 1 tablespoon ground coriander
- 2 teaspoons salt
- 2 teaspoons garam masala
- 1½ teaspoons cumin ground
- 1 teaspoon kashmiri chili powder red
- ¼ teaspoon Turmeric
- 2 cups tomato puree (passata or sauce)(480mL)
- 1 cup water if needed (240mL)
- ½ cup heavy cream 120mL
- 2 tablespoons cilantro fresh, chopped
Instructions
For the Chicken Marinade:
- In a large mixing bowl, combine the chicken with all of the remaining marinade ingredients. Toss until well coated. Cover and refrigerate for at least 1 hour or overnight.
For the Sauce:
- Heat the oil in a large Dutch oven over medium heat. Add the onion, garlic, and ginger and cook until the onion is starting to brown, about 8 to 10 minutes.
- Add the coriander, salt, garam masala, cumin, chili powder, and turmeric and cook until fragrant and toasted, stirring constantly, about 1 minute. Add the tomato puree and bring to a simmer over medium-low heat. Simmer until thick and dark in color, stirring occasionally, about 30 minutes.
- Meanwhile, position the oven rack directly under the broiler and preheat to High Broil.
- Line a rimmed baking sheet with foil and set a wire rack inside. Arrange the marinated chicken pieces in a single layer on the rack. Broil until the chicken is sticky and dark on the edges, about 5 minutes. Remove from the oven and set aside.
- Once the tomato and spice mixture has thickened, stir in water and cream until smooth. Add chicken and simmer until heated through, about 5 minutes.
- Serve over hot cooked rice or with naan. Garnish with chopped cilantro.
Notes
- Marinate the chicken for at least 1 hour, preferably overnight, to tenderize it and develop flavor.
- Cut chicken pieces evenly to ensure consistent cooking.
- Simmer the chicken in the sauce to fully meld flavors and complete cooking.
- Cook onions until browned for deeper sauce richness.
- Use a wire rack for broiling chicken to avoid sogginess and promote browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5to 6 servings
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Calories | 462kcal | 23% |
| Carbohydrates | 19g | 6% |
| Protein | 44g | 88% |
| Fat | 24g | 37% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 149mg | 50% |
| Sodium | 1452mg | 61% |
| Potassium | 1345mg | 29% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1246IU | 25% |
| Vitamin C | 18mg | 20% |
| Calcium | 138mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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