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–+ servings

Chicken Tikka Masala

A rich, aromatic dish featuring tender chicken pieces in a creamy tomato sauce packed with spices.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 1 cup plain yogurt or Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1.5 teaspoons cumin
  • 1 teaspoon garam masala
  • 0.5 teaspoon red chili powder not cayenne pepper
  • 1 teaspoon salt
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons finely minced garlic
  • 1.5 pounds boneless, skinless chicken breast cut into small bite-sized pieces
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1 large sweet onion finely diced
  • 2 teaspoons grated ginger
  • 2 cloves garlic finely minced
  • 2 teaspoons brown sugar
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garam masala
  • 8 ounces tomato sauce unseasoned
  • 1.25 cups heavy cream
  • 0.25 cup water only if needed
  • chopped cilantro for garnish
  • naan bread
  • cooked basmati rice

Method
 

  1. In a bowl, whisk together the plain yogurt, fresh lemon juice, cumin, garam masala, red chili powder, salt, ginger, and garlic. Add the bite-sized pieces of chicken and toss until well-coated. Marinate for at least an hour, preferably overnight.
  2. Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken in batches if needed, cooking until browned all over for approximately six minutes. Remove from skillet and keep warm.
  3. In the same skillet, melt butter over medium heat. Add finely diced sweet onions and sauté until softened, about three minutes. Add ginger and minced garlic, sautéing for 30 seconds until fragrant.
  4. Stir in brown sugar, ground coriander, cumin, smoked paprika, garam masala, and salt. Allow spices to become aromatic, then pour in the tomato sauce. Simmer gently for 3-5 minutes until the sauce thickens.
  5. Gently stir in the heavy cream until fully incorporated into the sauce.
  6. Add the partially cooked chicken back into the pan along with any juices. Cook for an additional 8-10 minutes until chicken is fully cooked and absorbs flavors. Add water if the sauce is too thick.
  7. Serve hot over cooked basmati rice or with naan bread. Garnish with chopped cilantro.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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