Chicken tikka masala

Chicken tikka masala
Total time : 45 mins
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Chicken tikka masala

Prep Time15 mins
Active Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Indian
Keyword: 30-60 min, Spicy
Person: 6
Calories: 491kcal

Materials

For the chicken marinade:

  • 800 g boneless and skinless chicken thighs
  • 1 cup yogurt
  • 1 1/2 tablespoons minced garlic
  • 1 inch ginger
  • 2 teaspoons garam masala
  • 1 teaspoon Turmeric powder
  • 1 teaspoon ground cumin
  • 1 teaspoon Kashmiri chili or 1/2 teaspoon ground red chili powder
  • 1 teaspoon salt

For the sauce:

  • 2 tablespoons of vegetable/canola oil
  • 2 tablespoons butter
  • 2 small onions or 1 large onion finely diced
  • 1 1/2 tablespoons 277
  • 1 inch ginger finely grated
  • 1 1/2 teaspoons garam masala
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 400 g 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 cream use evaporated milk for lower calories
  • 1 teaspoon brown sugar
  • 1/4 cup water
  • 4 tablespoons cilantro or 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

Calories: 491kcal | Carbohydrates: 16g | Protein: 33g | Fat: 33g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 990mg | Potassium: 830mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1636IU | Vitamin C: 14mg | Calcium: 147mg | Iron: 4mg
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