Chicken Tikka Masala
User Reviews
5
Chicken Tikka Masala
Description
Chicken Tikka Masala is a dish where chicken pieces are marinated in yogurt and a blend of spices including cumin, cayenne, black pepper, cinnamon, garam masala, and optional fenugreek powder, along with lemon juice and garlic. The marinade tenderizes the chicken and imparts layers of flavor. After marination, the chicken is grilled or broiled until slightly charred, highlighting a smoky depth and sealing in juices.
The masala sauce combines butter, garlic, jalapeño, coriander, cumin, fenugreek, paprika, garam masala, tomato sauce, and tomato paste, simmered to develop a thick, fragrant sauce. Heavy cream added at the end enriches the sauce and tames the spice, giving a smooth texture. Fresh cilantro is stirred in for herbal brightness. The grilled chicken returns to the simmering sauce to soak in the flavors further.
This dish balances creamy, spicy, and smoky notes, making it hearty and flavorful. Variations in spice level allow customization: omitting cayenne and jalapeño yields a mild dish, while doubling garam masala and adding Kashmiri red chili powder intensifies heat. Leftovers store well and freeze nicely, with reheating recommendations to maintain the sauce's texture.
The recipe provides a practical approach to a popular restaurant dish, bringing bold spices and creamy textures into a manageable home-cooked meal.
Ingredients
Marinade
- 1 1/2 pounds chicken breast cut into 1-inch chunks (about 2 large or 3 small chicken breasts, boneless skinless
- 1 cup PLAIN yogurt
- 2 Tablespoons lemon juice
- 2 garlic minced, cloves
- 2 teaspoons cumin ground
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon garam masala
- 1 teaspoon fenugreek powder (optional)
- 1/2 teaspoon ground ginger
Masala Sauce
- 2 Tablespoons butter salted
- 3-4 garlic minced, cloves
- 1 jalapeño seeds and stem removed, then finely diced
- 2 teaspoons ground coriander
- 2 teaspoons cumin ground
- 2 teaspoons fenugreek powder (optional)
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1/2 teaspoon salt
- 1 (14.5-ounce) can tomato sauce (about 1 1/2 cups)
- 2 Tablespoons tomato paste
- 1 1/2 to 2 cups heavy cream
- 1/4 cup cilantro chopped, fresh
Instructions
- Whisk all marinade ingredients except for the chicken together in a large glass bowl or Ziploc bag. Add chicken pieces, toss to coat, then cover or seal. Marinate for 1-2 hours.
- In a large saucepan over medium heat, melt the butter. Stir in the garlic and jalapeno. Cook for 30-60 seconds until fragrant, stirring frequently. Add the coriander, cumin, fenugreek, paprika, garam masala, and salt. Stir to toast the spices for another 30-60 seconds, being careful not to burn the garlic or spices. Stir in the tomato sauce and tomato paste. Bring to a simmer, then reduce the heat and gently simmer for 15 minutes until thickened.
- Meanwhile, thread the chicken onto soaked skewers or shake off excess marinade and arrange in a single layer on a baking sheet lined with aluminum foil. Discard remaining marinade. Grill or broil for 5 minutes on each side until the chicken is slightly charred around the edges and cooked through.
- Transfer the chicken to the simmering sauce and stir in the cream. Less cream makes the dish more spicy. More cream makes the dish more mild.
- Simmer for another 10 minutes or until the sauce thickens to your liking. Transfer to a serving dish and garnish with the chopped fresh cilantro. Serve with basmati rice and garlic naan.
Notes
- Create a mild version by omitting cayenne pepper and jalapeño and using the full 2 cups heavy cream for a gentler sauce.
- For medium heat, include the full amounts of cayenne and jalapeño while adjusting cream between 1 1/2 to 2 cups.
- Increase spiciness by doubling the garam masala and adding Kashmiri red chili powder; use minimal cream to retain heat.
- Store leftovers in glass containers in the refrigerator for 4-5 days to preserve flavors.
- Freeze leftover chicken tikka masala for 2-3 months; thaw in the fridge overnight before reheating gently.
- When reheating, add cream, milk, or chicken broth to adjust sauce consistency if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 626 kcal
% Daily Value*
| Calories | 626kcal | 31% |
| Carbohydrates | 12g | 4% |
| Protein | 42g | 84% |
| Fat | 46g | 71% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 254mg | 85% |
| Sodium | 1252mg | 52% |
| Potassium | 994mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2312IU | 46% |
| Vitamin C | 14mg | 16% |
| Calcium | 189mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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