Servings
Font
Back
5.0 from 51 votes

Chicken Tikka Masala

Bites of chicken marinated in yogurt and broiled before simmered in a creamy sauce, this Chicken Tikka Masala is so mouthwateringly delicious! It's full of juicy and tender chicken and the sauce is so rich and flavorful!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
2 hrs
Servings: 5 to 6 servings
Calories: 462 kcal
Course: Main Course
Cuisine: Indian

Ingredients

For the Chicken Marinade:
  • 2 pounds boneless skinless chicken breasts cut into bite-size pieces (900g)
  • 1 cup PLAIN yogurt (228g)
  • 1 tablespoon grated ginger
  • 2 garlic cloves minced
  • 1 tablespoon lemon juice
  • 1 teaspoon red Kashmiri chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • ½ teaspoon salt
  • ½ teaspoon ground cumin
  • ¼ teaspoon Turmeric
For the Sauce:
  • 3 tablespoons vegetable oil
  • 1 onion diced (216g)
  • 4 garlic cloves minced
  • 1 tablespoon grated ginger
  • 1 tablespoon ground coriander
  • 2 teaspoons salt
  • 2 teaspoons garam masala
  • 1½ teaspoons ground cumin
  • 1 teaspoon red Kashmiri chili powder
  • ¼ teaspoon Turmeric
  • 2 cups tomato puree (passata or sauce)(480mL)
  • 1 cup water if needed (240mL)
  • ½ cup heavy cream 120mL
  • 2 tablespoons fresh chopped cilantro

Instructions

For the Chicken Marinade:
    Cup of Yum
  1. 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:
  1. 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.
  2. 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.
  3. Meanwhile, position the oven rack directly under the broiler and preheat to High Broil.
  4. 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.
  5. 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.
  6. Serve over hot cooked rice or with naan. Garnish with chopped cilantro.

Notes

  • The longer you’re able to marinate the chicken, the better! The yogurt marinade helps to tenderize the meat and infuse it with flavor.
  • Make sure to cut the chicken as uniformly as possible, as it ensures the chicken cooks evenly.
  • Once you add the chicken to the sauce, don’t skip simmering it. Simmering everything together allows the flavors to develop and meld.
  • The chicken needs to be cooked on a rack due to the liquid released. This ensures the chicken does not get soggy and can brown nicely.
  • When cooking the onions, be patient and cook them until brown. This is key for developing deep, rich flavor in your sauce.

Nutrition Information

Calories 462kcal (23%) Carbohydrates 19g (6%) Protein 44g (88%) Fat 24g (37%) Saturated Fat 9g (45%) Polyunsaturated Fat 6g Monounsaturated Fat 6g Trans Fat 0.1g Cholesterol 149mg (50%) Sodium 1452mg (61%) Potassium 1345mg (38%) Fiber 4g (16%) Sugar 9g (18%) Vitamin A 1246IU (25%) Vitamin C 18mg (20%) Calcium 138mg (14%) Iron 4mg (22%)

Nutrition Facts

Serving: 5to 6 servings

Amount Per Serving

Calories 462

% 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.