Chicken Tikka Masala
Chicken Tikka Masala is a classic dish from Indian cuisine, and that's for a good reason. First, the chicken is marinated in the famous yogurt marinade. Then, baked and stewed in a delicious curry is full of flavor with a creamy sauce. The flavors soak into the chicken, and that makes it irresistibly delicious. And while the list of ingredients is extensive, they are all very easy to get!
Ingredients
Tikka Masala Marinade
- 6 cloves garlic peeled and squeezed
- 3 inch fresh ginger peeled and grated finely
- 2 red chili pepper deseeded and sliced finely
- 1½ teaspoon dry mustard
- 1 tablespoon paprika powder
- 2 teaspoons ground cumin ground
- 2 teaspoons ground coriander ground
- 2 tablespoons garam masala
- ⅞ cup Greek yogurt or full
Chicken Tikka masala
- 2 pound chicken breasts cut each chicken breast cut into six pieces
- 1 tablespoon butter
- 2 onions sliced finely
- 1 oz. tomato paste
- 1 oz. cashew nuts grounded
- 2 cups water
- ½ teaspoon salt
- 1 tablespoon garam masala
- ½ cup heavy cream
- 1 lime juice
Ingredients you need per step are listed below the step in Italic
Instructions
Tikka Masala Marinade
- Mix ginger, garlic, pepper, mustard, paprika, cumin, ground coriander, and garam masala in a bowl.6 cloves garlic, 3 inch fresh ginger, 2 red chili pepper, 1½ teaspoon dry mustard, 1 tablespoon paprika powder, 2 teaspoons ground cumin, 2 teaspoons ground coriander, 2 tablespoons garam masala
- Mix the spices well and put half of this mixture into a large bowl.
Marinate
- Pour the yogurt into the large bowl and mix well with the spices to get a marinade.⅞ cup Greek yogurt
- Place the chicken with the yogurt marinade and mix so that everything is well coated, and leave for half an hour to marinate in the fridge.2 pound chicken breasts
Chicken Tikka masala
- Melt the butter in a pan and add the onions and the other half of the spice mixture.1 tablespoon butter, 2 onions
- Fry for 5 minutes on low heat, and then add the chicken.
- Bake the chicken for about 10 minutes on medium heat.
- Add the tomato paste, fry for 2 minutes, and then pour in the water, salt, and ground cashews.1 oz. tomato paste, 1 oz. cashew nuts, 2 cups water, ½ teaspoon salt
- Bring to a boil and simmer for 15 minutes.
- Turn off the heat and add the cream and garam masala.1 tablespoon garam masala, ½ cup heavy cream
- Season to taste with the lime juice.1 lime juice
NOTES
1. Chicken breast: This recipe uses chicken breast or chicken tenderloins.
2. Butter: Use unsalted butter to make the sauce creamier. You could also use ghee. Ghee is clarified butter that is widely used in Indian cuisine. It's available at larger supermarkets and Asian Supermarkets.
3. Tomato Paste: To deepen the flavor. But make sure you use it properly. To give it its delicious rich, and slightly sweet taste, bake it for at least 2 minutes.
4. Garam masala: An Indian roasted spice mix. Every region has its method of preparation. You can get it at the Asian Supermarket.
5. Storage
- Marinating: The chicken can be marinated in the refrigerator for up to 48 hours. Add chicken and marinate it in a freezer box or bag. When defrosting, the chicken will marinate (let it thaw in the fridge)
- Refrigerator: Keep the Tikka Masala covered in the fridge for three days.
- Freezer: Store the Indian Chicken Curry in the freezer for up to three months. Then, let it thaw in the refrigerator.
- Reheat: Reheat the curry in the microwave or place it in a saucepan with a little extra water and reheat over medium heat.
Nutrition
Calories: 432kcal | Carbohydrates: 16g | Protein: 44g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 155mg | Sodium: 548mg | Fiber: 4g | Sugar: 7g | Vitamin A: 861IU | Vitamin C: 41mg | Iron: 2mg
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