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chicken tikka masala recipes

chicken tikka masala recipes

Chicken Tikka Masala is a popular Indian dish featuring marinated pieces of chicken cooked in a creamy, spiced tomato sauce. This dish is best served with basmati rice or naan bread.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish
Cuisine Indian
Servings 4 People
Calories 400 kcal

Equipment

  • 1 mixing bowl
  • 1 skewers metal or soaked wooden
  • 1 grill or oven
  • 1 large skillet or saucepan
  • 1 wooden spoon
  • 1 set measuring cups and spoons

Ingredients
  

  • 500 grams boneless, skinless chicken breasts
  • 150 grams plain yogurt
  • 2 tablespoons lemon juice
  • 2 tablespoons vegetable oil
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon chili powder
  • 2 teaspoons salt
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 tablespoons vegetable oil For the sauce.
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced For the sauce.
  • 1 inch ginger, grated For the sauce.
  • 1 can (400 grams) diced tomatoes
  • 200 ml heavy cream About 0.85 cups.
  • 1 teaspoon garam masala For the sauce.
  • 1 teaspoon ground cumin For the sauce.
  • 1 teaspoon ground coriander For the sauce.
  • salt to taste
  • Fresh cilantro for garnish

Instructions
 

  • In a mixing bowl, combine yogurt, lemon juice, oil, cumin, coriander, garam masala, turmeric, chili powder, salt, garlic, and ginger. Mix well.
  • Cut the chicken breasts into bite-sized pieces and add them to the marinade. Coat well, cover, and refrigerate for at least 30 minutes or up to overnight for deeper flavor.
  • If using wooden skewers, soak them in water for 30 minutes to prevent burning. Preheat your grill or oven to 200°C (400°F).
  • Thread the marinated chicken onto skewers and grill or bake for about 15-20 minutes, turning occasionally, until cooked through and slightly charred.
  • While the chicken is cooking, heat the oil in a large skillet over medium heat. Add chopped onions and sauté until softened, about 5 minutes.
  • Stir in minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
  • Add the diced tomatoes, stirring well. Simmer for about 10 minutes until the sauce thickens.
  • Lower the heat, add heavy cream, garam masala, cumin, coriander, and salt to taste, stirring gently to combine. Simmer for 5-10 minutes.
  • Once the chicken is done, remove it from the skewers and add it to the sauce. Cook for an additional 5 minutes to allow the flavors to meld.
  • Garnish with fresh cilantro before serving.

Notes

Serve with basmati rice or naan bread for a complete meal.
Adjust the spiciness by adding more or less chili powder according to your taste preferences.