Homemade Chicken Tikka Masala
User Reviews
5
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Servings
4
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Calories
438 kcal
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Course
Main Course
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Cuisine
Indian
Homemade Chicken Tikka Masala
Description
This recipe starts by seasoning chicken pieces with kosher salt and marinating them in a mixture of yogurt and an array of spices including cumin, smoked paprika, coriander, turmeric, garam masala, and cayenne pepper. Fresh garlic and ginger add pungency and depth to the marinade. After marinating, the chicken is cooked in olive oil until fully done.
The sauce preparation involves toasting the spices in olive oil to release their aromas, then adding ginger, garlic, and canned crushed tomatoes to simmer and thicken. The cooked chicken is combined with this sauce, and heavy cream and chopped cilantro are added at the end to impart creaminess and fresh herbal notes.
This dish pairs well with rice or flatbreads and provides a comforting meal with bold spice layers. The interplay of yogurt-marinated chicken with a creamy tomato sauce offers a balanced texture and bright yet warm flavors.
Substitutions for ingredients include using lower-fat yogurt or half and half for cream to adjust richness, and ground spices may replace fresh ginger and garlic where necessary.
Ingredients
- 3 chicken breast about 2 lbs
- 1 1/2 tablespoons olive oil divided
- 1 cup yogurt whole
- 1 tablespoon kosher salt
- 2 tablespoons cumin
- 2 tablespoons smoked paprika
- 1 tablespoon Coriander
- 1 1/2 teaspoon Turmeric
- 1 1/2 teaspoon garam masala
- 1/4 teaspoon cayenne pepper
- 2 tablespoons ginger minced, fresh
- 6 cloves garlic minced
- 1/2 tablespoon olive oil
- 14 oz crushed tomatoes canned
- 1/2 cup heavy cream
- 1/2 cup cilantro chopped + some for garnish, fresh
Instructions
- Prep your spices and tomatoes. Mix all of the spices (except salt) in a small bowl and set aside. Open the can of tomatoes and set aside.
- Cut chicken into 2 inch chunks and season with salt. In a medium-sized bowl, whisk the yogurt with half of the spice mixture. Add chicken and stir to coat. Cover and let marinate for at least 20 minutes in the fridge.
- Toast your spices by adding1 tablespoon of olive oil to a large sauce pan and add the rest of the spice mix stirring constantly for 30 seconds. Add ginger, and garlic and stir for another 30 seconds and then immediately add the tomatoes. Bring the sauce to a boil and then reduce the heat to a simmer. Stir often and let thicken, 8-10 minutes.
- Meanwhile, in a separate large saute pan, heat olive oil over medium heat. Add chicken, shaking off excess marinade. Cook the chicken until it is fully cooked through at least 165 degrees, for about 7- 10 minutes.
- Add the cream and chopped cilantro to the tomato sauce and let simmer until thickened. About another 5 minutes.
- Add chicken to saucepan with sauce and stir to coat and mix well.
- Serve over rice or with naan and garnish with more fresh cilantro.
Notes
- You can use lower-fat yogurt instead of whole yogurt to reduce fat content.
- Half and half or whole milk can replace heavy cream, though sauce creaminess will decrease.
- If fresh garlic and ginger are unavailable, substitute with 2 teaspoons ground ginger and 1 teaspoon garlic powder added to the spice mixture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Calories | 438kcal | 22% |
| Carbohydrates | 17g | 6% |
| Protein | 42g | 84% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 158mg | 53% |
| Sodium | 2140mg | 89% |
| Potassium | 1241mg | 26% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 2806IU | 56% |
| Vitamin C | 14mg | 16% |
| Calcium | 186mg | 19% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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