Chicken Tikka Masala Recipe

Name: Chicken Tikka Masala Recipe
Prep time: 30 min
Cook time: 45 min
Yield: 4 serving
Ingredients: 2 pounds chicken – both thighs and breasts; 1/2 cup full-fat yogurt; 1 tablespoon finely grated ginger; 1 tablespoon finely grated garlic; Juice of 1/2 lemon; ½ teaspoon ground turmeric; 1 ½ teaspoons ground Kashmiri chili powder; ½ teaspoon fenugreek; ½ to 1 1/2 teaspoons garam masala; 3 tablespoons ghee or oil; coarse salt and freshly cracked pepper to taste; 3 tablespoons ghee or oil; 1 peeled small-diced red onion; 1 tablespoon finely grated ginger; 1 tablespoon finely grated garlic; 1 seeded thinly sliced serrano pepper; 2 teaspoons kashmiri chili powder; ½ to 1 1/2 teaspoons garam masala; 3 cups tomato puree; 1 cup chicken stock; 2/3 cup heavy whipping cream; ½ teaspoon fenugreek; ¼ cup finely minced fresh cilantro; coarse salt and freshly cracked pepper to taste

User Reviews

5.0

9 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Servings
4
Calories
737 kcal
Course
Main Course
Cuisine
Indian

Chicken Tikka Masala Recipe

Frida Davis

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This Chicken Tikka Masala Recipe, which involves marinated chicken cooked and coated in a tomato-cream sauce, is the ultimate Indian meal.

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Ingredients

Servings

For the Chicken:

2 pounds chicken – both thighs and breasts cut into 1-inch cubes
1/2 cup full-fat yogurt
1 tablespoon finely grated ginger
1 tablespoon finely grated garlic
Juice of 1/2 lemon about 1 to ½ tablespoons
½ teaspoon ground turmeric
1 ½ teaspoons ground Kashmiri chili powder
½ teaspoon fenugreek optional
½ to 1 1/2 teaspoons garam masala
3 tablespoons ghee or oil
coarse salt and freshly cracked pepper to taste

For the Sauce:

3 tablespoons ghee or oil
1 peeled small-diced red onion.
1 tablespoon finely grated ginger
1 tablespoon finely grated garlic
1 seeded thinly sliced serrano pepper
2 teaspoons kashmiri chili powder
½ to 1 1/2 teaspoons garam masala
3 cups tomato puree
1 cup chicken stock
2/3 cup heavy whipping cream
½ teaspoon fenugreek optional
¼ cup finely minced fresh cilantro
coarse salt and freshly cracked pepper to taste

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Instructions

Cut the chicken into roughly 1-inch cubes. Set them to the side.
In a large bowl whisk together the yogurt, lemon juice, minced ginger, minced garlic, turmeric, Kashmiri powder, garam masala, fenugreek, salt, and pepper until combined.
Thoroughly mix in the chicken. Cover it and place it in the refrigerator to marinate from 30 minutes to 24 hours.
Add 3 tablespoons of ghee to a large rondeau over medium heat. Once melted, add onions, gently season with salt, and sauté for 5 minutes or until lightly browned.
Turn the heat down to low and stir occasionally for 10 minutes or until dark brown.
Stir in the 1 tablespoons each of minced ginger and garlic and cook it just until it’s fragrant, which takes about 30 to 45 seconds.
Sauté in the pepper for 1 to 2 minutes and then mix in the ½ teaspoon of garam masala and 2 teaspoons of Kashmiri powder.
Pour in the tomato puree and cook over medium heat for 5 to 7 minutes or until reduced slightly.
Add in 1 cup of chicken stock and cook for a further 8 to 10 minutes to reduce and concentrate the flavor.
Finish the sauce with ¾ cup of heavy whipping cream, fenugreek, salt, and pepper. Set it to the side.
In a large carbon-steel or non-stick frying pan over high heat, add in 3 tablespoons of ghee or oil and heat until it begins to smoke lightly.
Place in the chicken and immediately spread it around the pan to get a single layer and let it sit untouched for 3 minutes. Sauté the chicken for an additional 5 minutes or just until the chicken is cooked through.
Transfer the chicken over to the pot with the tikka masala sauce with ¼ cup minced cilantro and stir to combine. Serve the chicken tikka masala with basmati rice and naan.

Notes

Make-Ahead: This is meant to be eaten immediately; However, you can keep warm in the sauce on low heat for up to 30 minutes before serving.
How to Store: Cover and keep the butter chicken in the refrigerator for up to 5 days. This will freeze well-covered for up to 3 months. Thaw it in the fridge for 1 day before reheating.
How to Reheat: Add the desired amount of chicken tikka masala to a small saucepot and heat over low heat until hot. You may need to slightly thin out the sauce with a few tablespoons of water.
Substitute 4 cups of small-diced fresh tomatoes for the cups of tomato puree.
The longer the marinade, the more flavorful the chicken will become.
I used a 6-quart rondeau pot for the sauce.
When searing the chicken, you can use a carbon steel, cast iron, or non-stick frying pan.
To grill, skewer the chicken and cook for 3 to 4 minutes per side on all four sides on a hot grill between 450° and 550°. Once it’s done, remove them from the skewer and coat them in the sauce.

Nutrition Information

Show Details

Calories 737kcal (37%) Carbohydrates 29g (10%) Protein 56g (112%) Fat 45g (69%) Saturated Fat 25g (125%) Polyunsaturated Fat 3g Monounsaturated Fat 13g Trans Fat 0.03g Cholesterol 253mg (84%) Sodium 462mg (19%) Potassium 1979mg (57%) Fiber 5g (20%) Sugar 14g (28%) Vitamin A 2287IU (46%) Vitamin C 29mg (32%) Calcium 135mg (14%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 737 kcal

% Daily Value*

Calories	737kcal	37%
Carbohydrates	29g	10%
Protein	56g	112%
Fat	45g	69%
Saturated Fat	25g	125%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	13g	65%
Trans Fat	0.03g	2%
Cholesterol	253mg	84%
Sodium	462mg	19%
Potassium	1979mg	42%
Fiber	5g	20%
Sugar	14g	28%
Vitamin A	2287IU	46%
Vitamin C	29mg	32%
Calcium	135mg	14%
Iron	5mg	28%