Chicken Tikka Masala Recipe
User Reviews
5
Chicken Tikka Masala Recipe
Description
The Chicken Tikka Masala Recipe uses boneless, skinless chicken thighs marinated in yogurt and a mixture of garlic, ginger, and spices such as garam masala, turmeric, and cumin. After marinating, the chicken is briefly pan-fried in batches to develop a browned surface. The sauce combines butter and oil sautéed with onions, garlic, and ginger, then infused with a variety of ground spices before simmering with tomato puree and cream. The addition of brown sugar balances the flavors. Cilantro garnishes the finished dish, adding freshness.
This recipe delivers a creamy, spiced tomato sauce coating tender chicken pieces. The layering of spices and fat from cream and butter results in a rich mouthfeel and a vibrant color. The initial searing step locks in moisture while contributing a subtle smoky flavor.
The dish is traditionally served with steamed rice or flatbreads, making it a filling main course suitable for a sit-down meal. Adjusting the Kashmiri chili and red chili powder modifies heat levels, accommodating different spice tolerances.
Cooking the chicken in small batches prevents steaming and supports better browning, which enhances flavor and texture. Reducing chili heat and adding sugar or additional cream can mellow the sauce if desired.
Ingredients
For the chicken marinade:
- 28 oz chicken thigh skinless, cut into bite-sized pieces, boneless
- 1 cup PLAIN yogurt
- 1 ½ tablespoons garlic minced
- 1 tablespoon ginger fresh, crushed or minced
- 2 teaspoons garam masala
- 1 teaspoon Turmeric
- 1 teaspoon cumin ground
- 1 teaspoon kashmiri chili or ½ teaspoon ground red chili powder
- 1 teaspoon salt
For the sauce:
- 2 tablespoons vegetable oil or canola oil
- 2 tablespoons butter
- 2 small onion or 1 large onion, finely diced
- 1 ½ tablespoons garlic finely grated
- 1 tablespoon ginger finely grated
- 1 ½ teaspoons garam masala
- 1 ½ teaspoons cumin ground
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 14 ounces tomato puree tomato sauce/Passata
- 1 teaspoon kashmiri chili optional for colour and flavour
- 1 teaspoon red chili powder adjust to your taste preference
- 1 teaspoon salt
- 1 ¼ cups heavy or thickened cream, use evaporated milk for lower calories
- 1 teaspoon brown sugar
- ¼ cup water if needed
- 4 tablespoons cilantro fresh coriander to garnish
Instructions
- In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
- Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
- Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.
- Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
- Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
- Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
- Garnish with cilantro (coriander) and serve with hot garlic butter rice and fresh homemade Naan bread!
Notes
- Cook chicken in small batches to ensure proper browning and avoid steaming, which is key for flavor.
- Adjust spice levels by reducing Kashmiri chili powder and balancing heat with extra cream or sugar as preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5- 6 people
Amount Per Serving
Calories 580 kcal
% Daily Value*
| Calories | 580kcal | 29% |
| Carbohydrates | 19g | 6% |
| Protein | 37g | 74% |
| Fat | 41g | 63% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 236mg | 79% |
| Sodium | 1.194mg | 0% |
| Potassium | 1.012mg | 0% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 1.897IU | 0% |
| Vitamin C | 13mg | 14% |
| Calcium | 163mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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