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Chicken Tikka Masala: Discover the Perfect Recipe Today!

A flavorful and creamy Indian dish made with marinated chicken cooked in a spiced tomato sauce.
Print Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Indian
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 medium onion finely chopped
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 1 can 14 ounces crushed tomatoes
  • 1 cup heavy cream
  • Fresh cilantro for garnish

Method
 

  1. In a large bowl, combine yogurt, lemon juice, cumin, coriander, garam masala, turmeric, paprika, salt, and black pepper. Add the chicken pieces, ensuring they are well coated. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best flavor.
  2. Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
  3. Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
  4. Add the marinated chicken to the skillet, cooking until browned on all sides, about 5-8 minutes.
  5. Pour in the crushed tomatoes and bring to a simmer. Reduce the heat and let it cook for about 15 minutes, stirring occasionally.
  6. Stir in the heavy cream and let it simmer for another 5-10 minutes until the sauce thickens slightly.
  7. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 8gProtein: 30gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 10gCholesterol: 120mgSodium: 800mgFiber: 2gSugar: 4g

Notes

  • For a spicier version, add 1-2 teaspoons of cayenne pepper or a chopped jalapeño to the marinade.
  • Substitute the heavy cream with coconut milk for a lighter, dairy-free option.

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