Chicken Tikka Masala

Name: Chicken Tikka Masala
Cuisine: Asian, Indian
Ingredients: 5 chicken breasts; 2 tablespoons ginger garlic paste; 1 cup plain yogurt; The juice of 1 lemon; 1 tablespoon garam masala; 1 tablespoon Kashmiri chili; 1 teaspoon salt; 2 teaspoons cumin; 1 teaspoon coriander; 1 teaspoon turmeric; 1/4 cup oil for pan frying the chicken; 3 tablespoons olive oil; 1 large onion (diced); 2 tablespoons ginger garlic paste; 1 tablespoon Kashmiri chili; 2 teaspoons salt; 1 teaspoon cumin; 1 teaspoon coriander; 1 teaspoon turmeric; 1 teaspoon garam masala; 28oz crushed tomatoes; 1/2 cup water; 1 cup heavy cream; Cilantro; Heavy Cream

6 steps

Chicken Tikka Masala that is incredibly simple to make, You won't need to order it from a restaurant anymore once you try it at home. The flavors of this homemade Chicken Tikka Masala are truly exceptional and will surely impress your taste buds. It's the perfect dish to enjoy with family and friends, and it's sure to become a favorite in your household.

Updated at: Wed, 31 Jul 2024 15:50:11 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories723.6 kcal (36%)

Total Fat52.4 g (75%)

Carbs20.2 g (8%)

Sugars10.3 g (11%)

Protein45.6 g (91%)

Sodium1840.9 mg (92%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

1. In a large bowl, combine chicken with the rest of the ingredients for the marinade. Mix well and let marinate for 30 minutes or overnight.

Step 2

3. Heat oil in a large skillet 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 about 3-4 minutes on each side. remove from pan and repeat until all chicken is cooked.

Step 3

4. Make the sauce- To the same skillet on medium-high heat, add in oil, diced onions, ginger garlic paste and sauté for 1 minute until fragrant. Then add in the Kashmiri chili, salt, cumin, coriander, turmeric, garam masala and sauté for 30 seconds until fragrant, while stirring occasionally.

Step 4

5. Pour in the tomato puree and water, cover and simmer on low heat for 10 minutes. stirring occasionally until sauce thickens.

Step 5

6. Stir in the heavy cream, Add the chicken and its juices back into the pan and simmer for an additional 8-10 minutes.

Step 6

7. Garnish with heavy cream and cilantro, serve alongside white rice and naan.

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