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Chicken Tikka Masala
4.5 from 12 votes

Chicken Tikka Masala

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
12 hrs 20 mins
Cook Time
40 mins
Total Time
13 hrs
Servings: 6 Servings
Calories: 722 kcal
Course: Main Course
Cuisine: Indian

Ingredients

MASALA MARINADE:
  • 1 cup low-fat yogurt plain
  • 2 garlic minced, cloves
  • 1 tablespoon ginger finely grated fresh
  • 1 ½ teaspoons cumin ground
  • 1 ½ teaspoons ground coriander
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon Turmeric ground
  • salt freshly ground
  • black pepper freshly ground
CHICKEN:
  • 2 ½ pounds chicken breasts fat trimmed, skinless, boneless, or thighs
  • salt freshly ground
  • black pepper freshly ground
  • 2 tablespoons vegetable oil plus 1 teaspoon
  • ¼ cup almond blanched whole
  • 1 large onion finely chopped
  • 2 garlic minced, cloves
  • 1 teaspoon ginger fresh, minced
  • 1 ½ tablespoons garam masala
  • 1 ½ teaspoons chile powder pure
  • ½ teaspoon cayenne pepper
  • 1 (35-ounce) (35-ounce) can crushed tomatoes undrained
  • 1 (8-ounce) (8-ounce) can tomato sauce
  • Pinch sugar
  • 1 cup heavy cream

Instructions

    Cup of Yum
  1. MAKE THE MASALA MARINADE: In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric. Season with salt and pepper. 
  2. Cut chicken in 1 inch cubes. Add the chicken to the marinade, turn to coat and refrigerate overnight. 
  3. In a small skillet, heat 1 teaspoon of the oil. Add the almonds and cook over moderate heat, stirring constantly, until golden, about 5 minutes. Transfer the almonds to a plate and let cool completely. In a food processor, pulse the almonds until finely ground. 
  4. In a large pot or deep skillet, heat the remaining 2 tablespoons of oil until shimmering. Add the onion, garlic and ginger and cook over moderate heat, stirring occasionally, until tender and golden, about 8 minutes. Add the garam masala, chile powder and cayenne and cook, stirring, for 1 minute. Add the tomatoes with their juices and the sugar and season with salt and pepper.
  5. Cover partially and cook over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes.
  6. Remove the chicken from the marinade and add to the tomato mixture. Cook until chicken is cooked through. Add the cream and ground almonds and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer. Garnish with cilantro.

Nutrition Information

Serving 1 Serving Calories 722kcal (36%) Carbohydrates 20g (7%) Protein 45g (90%) Fat 53g (82%) Saturated Fat 18g (90%) Cholesterol 198mg (66%) Sodium 858mg (36%) Fiber 5g (20%) Sugar 11g (22%)

Nutrition Facts

Serving: 6 Servings

Amount Per Serving

Calories 722

% Daily Value*

Serving 1 Serving
Calories 722kcal 36%
Carbohydrates 20g 7%
Protein 45g 90%
Fat 53g 82%
Saturated Fat 18g 90%
Cholesterol 198mg 66%
Sodium 858mg 36%
Fiber 5g 20%
Sugar 11g 22%

* Percent Daily Values are based on a 2,000 calorie diet.