Chicken Tikka Masala Recipe
This Chicken Tikka Masala Recipe features boneless chicken marinated with yogurt and a blend of spices such as coriander, cumin, turmeric, cinnamon, and red chili pepper. The marinated chicken is cooked in a rich curry sauce made with butter, onion, tomato, tomato sauce, cream, and broth, creating a creamy, flavorful dish with aromatic spices. The method involves marinating chicken for flavor infusion followed by cooking the curry base and simmering the chicken in it, resulting in tender meat coated in a vibrant sauce.
Ingredients
For the marination:
- 10.6 Ounces chicken cut into cubes, boneless
- ⅛ Cup yogurt
- 1 Teaspoon coriander seeds ground
- 1 Teaspoon cumin seeds whole
- ¼ Teaspoon black pepper ground
- 1 Teaspoon Turmeric ground
- ½ Teaspoon ground cinnamon
- ½ Teaspoon red chili pepper or Cayenne Pepper Powder
- 1 Tablespoon garlic see Notes for options
- 1 Tablespoon ginger see Notes for options
For the curry cooking:
- 2 Tablespoons butter or Clarified Butter
- 1 onion choped
- 1 Piece bay leaf
- 1 tomato diced
- 5 Tablespoon tomato sauce unflavored
- 3 ½ Tablespoons table cream or Heavy Cream
- ½ Cup water or Broth for extra flavor
- To Taste salt optional
- cilantro fresh, to top
Instructions
- For the marination, place chicken cubes into a large bowl.
- Add in the yogurt, coriander seed powder, cumin seed powder, black pepper powder, turmeric, cinnamon, red pepper powder/cayenne powder, and ginger garlic.
- Mix everything well so that the chicken is evenly coated with the marination. The longer you keep it marinate the better for the flavor, however, if you are in a hurry just marinate it as long as you can spare time and then continue with the preparation.
- For the cooking process, heat a deep pan and add the butter. Add in the onion and cook soft.
- Add a piece of bay leaf to the pan and let it cook for a minute. This will bring out the bay leaf flavors.
- Throw in the diced tomato and stir cook until a bit soft. Don't let them burn on.
- Add in your tomato sauce with the cream and mix the whole pan contents well. Pour in the water, mix again, cover and let it cook until the tomato has softened considerably.
- Now you can add in the chicken with the marination, and the water and salt. Mix it all well!
- Cover and cook on medium heat until chicken is soft.
- Pick out and discard bay leaf.
- Garnish with fresh cilantro (aka coriander)
Notes
- Prepare homemade ginger and garlic paste for better flavor and purity, or use store-bought for convenience.
- Marinate chicken as long as possible to improve infusion of flavors in the meat.
- Serve the finished curry with rice or flatbread to complement the rich sauce.
Nutrition Information
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 455
% Daily Value*
| Calories | 455kcal | 23% |
| Carbohydrates | 18g | 6% |
| Protein | 36g | 72% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 164mg | 55% |
| Sodium | 620mg | 26% |
| Potassium | 1274mg | 27% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1980IU | 40% |
| Vitamin C | 26.2mg | 29% |
| Calcium | 93mg | 9% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.