Chicken Tikka Masala

Name: Chicken Tikka Masala
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 serving
Ingredients: 240 g Greek yogurt; 2 tbsp Tikka curry powder; 1 lemon; ½ tsp salt; 900 g chicken thighs; 2 tbsp ghee; 2 onion; 2 tbsp Tikka curry powder; 3 tsp garlic; 3 tsp ginger; 1 red chili; 1 tsp brown sugar; 1 cinnamon stick; 2 tbsp tomato paste; 500 g tomato puree; 120 ml chicken stock; 200 g butternut squash; 4 tbsp double cream; salt; black pepper; cilantro; 1 lime

User Reviews

4.9

14 reviews

Excellent

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings
4
Calories
546 kcal
Course
Main Course
Cuisine
Indian, British

Chicken Tikka Masala

Shawn Wheeler

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This Chicken Tikka Masala tastes as good as takeaway – chargrilled marinated chicken in a rich tomato and cream sauce. Start this recipe up to six hours/ a day in advance to allow the chicken to marinate.

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Ingredients

Servings

Chicken + Marinade

240 g Greek yogurt fat free for a slimming version, 1 cup, or thick natural yogurt
2 tbsp Tikka curry powder
1 lemon juice only
½ tsp salt
900 g chicken thighs cut into chunky pieces, 2 pounds, skinless, or breasts

Curry Sauce

2 tbsp ghee use Fry Light for slimming version, or butter
2 onion diced
2 tbsp Tikka curry powder
3 tsp garlic or 2 garlic cloves, minced, paste
3 tsp ginger or 1 tbsp fresh ginger, finely grated, paste
1 red chili finely diced
1 tsp brown sugar or Sukrin Gold sweetener
1 cinnamon stick
2 tbsp tomato paste
500 g tomato puree or 400g/14oz tinned chopped tomatoes, 1 lb 2oz, passata
120 ml chicken stock or more, as needed, ½ cup
200 g butternut squash optional, 7 oz, cubed, peeled
4 tbsp double cream or fat free fromage frais for slimming version (see notes for other options, or coconut cream
salt to taste, to season
black pepper to taste, to season

To serve

cilantro roughly chopped, fresh
1 lime to serve, cut into wedges

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Instructions

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Marinate the chicken

Add all the ingredients for the marinade into a bowl and mix together. Add the chicken pieces, stir to combine, cover and chill for 6 hour or overnight.

Make the curry sauce

Heat the ghee or butter in a pot (or mist with cooking spray) and pan fry your onions for 5-10 minutes over medium-low heat, stirring often, until softened.
Add the garlic, ginger, chilli and Tikka powder and cook for a further 3-5 minutes.
Add the tomato paste, passata, squash (if using) and chicken stock, bring to simmer and cook over gentle heat for 25-30 minutes, stirring once in a while.
Remove the sauce from the heat and discard the cinnamon stick.
Blend until smooth using an immersion blender. This is not essential and you can skip if you prefer. If you have added the squash I would recommend blending to create a naturally creamy sauce.

Grill the chicken

Meanwhile, preheat a griddle pan and mist with cooking oil. Pan fry the chicken pieces until cooked through and slightly charred. Alternatively spread the chicken on a rack set over a roasting tin place under a hot grill, quite close to the heat, for 7 minutes per side until charred in places. You can also thread the chicken onto metal skewers and cook under a grill.

Add chicken to the sauce

Add the chicken pieces (and any juices that have collected in the roasting pan if grilled) into the masala sauce and heat through for a few minutes.
Stir in the cream then taste and season with salt and pepper.
Serve with pilau rice with lime wedges on the side.

Notes

This chicken curry is, surprisingly, suitable for popular weight loss plans if you stir fat free fromage frais or yogurt into the sauce.
Storing and freezing instructions
Chicken Tikka Masala keeps beautifully for up to three days in the fridge with the flavours intensifying over time. Make sure to reheat properly, ideally on the hob, before serving. If the sauce is too thick you can stir in some extra cream or a little water.
Chicken Tikka Masala keeps beautifully for up to three days in the fridge with the flavours intensifying over time. Make sure to reheat properly, ideally on the hob, before serving. If the sauce is too thick you can stir in some extra cream or a little water.
Freeze this curry in portions for up to three months. Thaw overnight in the fridge and, again, please make sure to reheat until piping hot all the way through before serving.
Freeze this curry in portions for up to three months. Thaw overnight in the fridge and, again, please make sure to reheat until piping hot all the way through before serving.
Please note I am not affiliated in any way with Slimming World or something Weight Watchers. These weight loss plans are often updated in line with latest nutritional guidance and may change so for accurate information it is best to join as a member.
Nutritional information is always approximate and will depend on ingredients and serving sizes.

Nutrition Information

Show Details

Calories 546kcal (27%) Carbohydrates 32g (11%) Protein 55g (110%) Fat 22g (34%) Saturated Fat 5g (25%) Cholesterol 221mg (74%) Sodium 7814mg (326%) Potassium 1541mg (33%) Fiber 5g (20%) Sugar 19g (38%) Vitamin A 874IU (17%) Vitamin C 32mg (36%) Calcium 248mg (25%) Iron 6mg (33%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 546 kcal

% Daily Value*

Calories	546kcal	27%
Carbohydrates	32g	11%
Protein	55g	110%
Fat	22g	34%
Saturated Fat	5g	25%
Cholesterol	221mg	74%
Sodium	7814mg	326%
Potassium	1541mg	33%
Fiber	5g	20%
Sugar	19g	38%
Vitamin A	874IU	17%
Vitamin C	32mg	36%
Calcium	248mg	25%
Iron	6mg	33%