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Chicken Tikka Masala Recipe

Name: Chicken Tikka Masala Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5 servings
Cuisine: British
Ingredients: 28 oz boneless chicken thighs (skinless, cut into bite-sized pieces); 1 cup plain yogurt; 1 1/2 tablespoons garlic (minced); 1 tablespoon ginger (fresh, crushed or minced); 2 teaspoons garam masala; 1 teaspoon turmeric; 1 teaspoon ground cumin; 1 teaspoon Kashmiri chili (or 1/2 teaspoon ground red chili powder); 1 teaspoon salt; 2 tablespoons vegetable oil (or canola oil); 2 tablespoons butter; 2 small onions (or 1 large onion, finely diced); 1 1/2 tablespoons garlic (finely grated); 1 tablespoon ginger (finely grated); 1 1/2 teaspoons garam masala; 1 1/2 teaspoons ground cumin; 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 1/4 cups heavy (or thickened cream, use evaporated milk for lower calories); 1 teaspoon brown sugar; 1/4 cup water (if needed); 4 tablespoons cilantro (fresh coriander to garnish)

British

5 servings

portions

15 minutes

temps actif

45 minutes

temps total

Commencer à Cuisiner

Ingrédients

28 oz boneless chicken thighs (skinless, cut into bite-sized pieces)

1 cup plain yogurt

1 1/2 tablespoons garlic (minced)

1 tablespoon ginger (fresh, crushed or minced)

2 teaspoons garam masala

1 teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon Kashmiri chili (or 1/2 teaspoon ground red chili powder)

1 teaspoon salt

2 tablespoons vegetable oil (or canola oil)

2 tablespoons butter

2 small onions (or 1 large onion, finely diced)

1 1/2 tablespoons garlic (finely grated)

1 tablespoon ginger (finely grated)

1 1/2 teaspoons garam masala

1 1/2 teaspoons ground cumin

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 1/4 cups heavy (or thickened cream, use evaporated milk for lower calories)

1 teaspoon brown sugar

1/4 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!

Nutrition

Taille de Portion

Calories

580 kcal

Lipides Totaux

41 g

Lipides Saturés

20 g

Lipides Insaturés

17 g

Acides Gras Trans

0.2 g

Cholestérol

236 mg

Sodium

1.194 mg

Glucides Totaux

19 g

Fibres Diététiques

3 g

Sucres Totaux

10 g

Protéines

37 g