Chicken Tikka Masala

Name: Chicken Tikka Masala
Cook time: 90 min
Total time: 90 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 800g Chicken Thigh, boneless, skinless, cut into bite-size pieces; 150g Yogurt, plain, full-fat; 1 tbsp Lemon Juice; 2 tbsp Ginger Garlic Paste; 1 tsp Ground Cumin; 1 tsp Ground Coriander; 1 tsp Garam Masala; 1/2 tsp Ground Turmeric; 1 1/2 tsp Kashmiri Red Chili Powder; 1 tsp Salt; 1 tbsp Neutral Oil; 1 tbsp Neutral Oil, for pan or grill; 2 tbsp Ghee, or neutral oil; 1 large Onion, finely chopped; 3 cloves of Garlic, minced; 1 tbsp Ginger, fresh, grated; 1 Green Chili, slit, optional; 1 1/2 tsp Ground Cumin; 1 1/2 tsp Ground Coriander; 1 tsp Kashmiri Red Chili Powder; 1/2 tsp Ground Turmeric; 400g Tomato Passata, or pureed canned tomatoes; 150ml Heavy Cream; 1 tsp Sugar; 1 tsp Kasuri Methi, dried fenugreek leaves, crushed; 1 tsp Garam Masala; 1 tsp Salt, or to taste; 1 tbsp Unsalted Butter, to finish; 2 tbsp Cilantro, fresh, chopped, for garnish

Tender pieces of marinated chicken are seared until golden and then simmered in a rich, spiced tomato-cream sauce for a classic, comforting Chicken Tikka Masala. The result is a silky, aromatic curry with a bright tomato tang and warm Indian spices — perfect spooned over steamed rice or with warm naan.

Tender pieces of marinated chicken are seared until golden and then simmered in a rich, spiced tomato-cream sauce for a classic, c... Show more

Traditional Indian Recipe

Health Grade

C+ · Balanced

Rating

4.6

Time

1 hr30 min

Price

1,26 €

Calories

841 kcal

meal prep

gluten free

high protein

low carb

Method

Prep the ingredients

Cut the Chicken Thigh into bite-size pieces. Finely chop the Onion, mince the Garlic, grate the Ginger, and slit the Green Chili if you're using it. Rinse and dry the Cilantro, then chop it for the finish, and lightly crush the Kasuri Methi between your palms so it is ready to add later.

Marinate the chicken

In a large bowl, whisk together the Yogurt, Lemon Juice, Ginger Garlic Paste, Ground Cumin, Ground Coriander, Garam Masala, Ground Turmeric, Kashmiri Red Chili Powder, Salt, and Neutral Oil until smooth. Add the chicken and toss until every piece is coated in the spiced yogurt. Cover and refrigerate for 30 minutes at minimum.

Sear the chicken

Heat a large skillet or grill pan over medium-high heat and add just enough extra neutral oil to lightly coat the surface. When the oil shimmers, add the chicken in a single layer and let it sear without moving for 3 minutes. Turn the pieces and cook for 3 minutes more, in batches if needed, until browned at the edges and cooked through.

Build the masala

Melt the Ghee in a wide skillet or sauté pan over medium heat. Add the onion and cook, stirring often, until soft and deep golden, about 8 to 10 minutes. Stir in the garlic, ginger, and green chili and cook for 1 minute until fragrant, then add ground cumin, ground coriander, Kashmiri red chili powder, turmeric, and a pinch of salt and cook for 30 seconds more to bloom the spices. Pour in the Tomato Passata and simmer for 8 minutes, stirring now and then, until the sauce is thicker, darker, and glossy. Stir in the Heavy Cream, Sugar, crushed kasuri methi, garam masala, and more salt if needed, then add the chicken back to the pan and simmer for 5 minutes. Finish with the Unsalted Butter and stir until it melts into the sauce.