Chicken Tikka Masala

Chicken Tikka Masala with a 24-hour marination will develop deep flavors, resulting in a deliciously aromatic and creamy dish.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Mix Marinade: In a large bowl, combine Greek yogurt, lemon juice, minced garlic, garam masala, turmeric, paprika, salt, and pepper. Stir until well blended.

Step 2

Add Chicken: Mix the chopped chicken into the marinade, ensuring each piece is well coated. Cover and refrigerate for 24 hours to allow the flavors to meld.

Step 3

Cook Marinated Chicken: Heat a bit of olive oil or butter in a large pan over medium heat. Add the marinated chicken pieces, discarding any excess marinade. Cook until the chicken is browned and cooked through, about 6-8 minutes. Remove chicken and set aside.

Step 4

Sauté Aromatics: In the same pan, add a bit more oil or butter if needed. Sauté the onion, until is soft and golden. If using, add the bell pepper and garlic and cook for a few more minutes.

Step 5

Add Spices: Stir in the additional garam masala cooking for a minute until fragrant.

Step 6

Tomato Sauce: Add the tomato sauce (or blended fresh tomatoes) to the pan. Season with salt and pepper. Simmer on low heat for about 10-15 minutes, or until the sauce thickens. If you find the sauce too thick after adding the tomato sauce and want to adjust the consistency, start by adding 60 ml of water. Stir well and let it simmer for a few minutes. You can add more water, little by little, until you reach your desired sauce consistency.

Step 7

Add Cream and Chicken: Stir in the cooking cream, then return the cooked chicken to the pan. Simmer for another 5-7 minutes, allowing the chicken to soak up the flavors.