Chicken Tikka Masala Recipe
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
20 mins
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Marinate
1 hr
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Total Time
1 hr 30 mins
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Servings
4
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Calories
711 kcal
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Course
Main Course
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Cuisine
Indian
Chicken Tikka Masala Recipe
Description
This Chicken Tikka Masala begins by marinating boneless chicken breast pieces in a buttermilk mixture seasoned with garam masala, cumin, turmeric, garlic powder, grated ginger, and red chili powder. After chilling for an hour, the chicken is quickly browned in olive oil, locking in flavor and color. The marinade is reserved for the sauce.
In the same pan, butter and onions cook until soft and golden, then tomato sauce and lime juice are added to create a tangy base. The reserved marinade and browned chicken add layers of spice and richness as the dish simmers gently for 15 to 20 minutes to cook through. Heavy cream is stirred in last, producing a creamy texture and mellowing the spices.
Serve this tikka masala over steamed rice to balance the creamy, spiced sauce and tender chicken. Fresh coriander can be added as a garnish for brightness. The dish offers a balance of warmth from the spices and cooling creaminess from the sauce.
Adjust spice levels by varying the quantity of chili powder and marinade time for tenderness. Store leftovers in an airtight container refrigerated up to three days. Slight separation may occur when adding buttermilk marinade to the sauce but does not affect taste.
Ingredients
- 24 ounces chicken breast or thighs, about 4 breasts, boneless skinless
- 2 cups buttermilk
- 2 teaspoons garam masala
- 1 teaspoon cumin
- 1 teaspoon Turmeric
- 1 teaspoon garlic powder
- 2 teaspoons ginger grated
- 1 teaspoon red chili powder
- 2 tablespoons extra virgin olive oil
- 1 onion chopped, large
- 1 tablespoon butter or coconut oil, salted
- 15 ounces tomato sauce 1 can
- 1½ cups heavy cream or coconut milk
- lime juice from 1
- Coriander fresh, to taste
Instructions
- Cut the chicken breast into bite-size pieces.
- In a bowl add the chicken with the garam masala, cumin, turmeric, garlic powder, ginger, red chili powder and buttermilk. Mix it, then cover with cling film and chill in fridge for 1 hour
- In a non-stick pan, add the extra virgin olive oil on high heat. Add each chicken piece and cook for 4 minutes on each side until slightly browned. Keep the remaining marinade sauce for later. The chicken will not be thoroughly cooked at this point.
- Remove the chicken from pan and set aside.
- In the same pan, add the butter and onions. Cook until soft and golden brown, for about 7 minutes on medium heat.
- Add the tomato sauce, juice of lime and bring to simmer.
- Add the marinade sauce and cook for another 5 minutes.
- Add the chicken in and let everything cook on medium heat for 15-20 minutes, until chicken is thoroughly cooked.
- Add the heavy cream stir everything together and cook for another 5 minutes on low heat.
- Serve over steamed rice, add some fresh coriander to taste and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Adjust the amount of chili powder to make the dish more or less spicy to your preference.
- Marinating the chicken longer enhances its tenderness and flavor.
- Any slight separation of sauce from the buttermilk marinade is normal and does not affect taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 711 kcal
% Daily Value*
| Calories | 711kcal | 36% |
| Carbohydrates | 18g | 6% |
| Protein | 44g | 88% |
| Fat | 51g | 78% |
| Saturated Fat | 26g | 130% |
| Cholesterol | 251mg | 84% |
| Sodium | 950mg | 40% |
| Potassium | 1290mg | 27% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 2255IU | 45% |
| Vitamin C | 12mg | 13% |
| Calcium | 229mg | 23% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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