Prep time: 2 hrs | Cook time: 16 mins | Total time: 2 hrs 16 mins | Yield: 4-6
Enjoy classic Indian flavour with this chicken tikka masala. A rich and very savoury dish with tender chicken marinated spices and yoghurt. Then, the chicken is cooked in tomato sauce with spices. Enjoy this over rice with a side of naan bread for a filling, restaurant-quality meal!
INGREDIENTS
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
1 1/2 tbsp vegetable oil
2 lbs (907 g.) boneless skinless chicken breasts, cut into large cubes
1 tsp coriander
1 tbsp garam masala
1 tsp salt, divided
2/3 c. (170 g,) plain yoghurt
1 tbsp fresh ginger, grated
3 cloves garlic, peeled and finely chopped or grated
1 tsp garam masala
1 c. (132 g.) yellow onion, cut into large pieces
14 oz. (358 g.) whole tomatoes or passata/pureed tomatoes
2 tbsp tomato paste
1/2 c. (118 ml) milk
3 tbsp fresh cilantro, chopped (optional)
1 tbsp cumin
1/4 tsp salt
HOW TO MAKE CHICKEN TIKKA MASALA
Step 1: Place the yoghurt, garam masala, coriander, and half tsp salt in a large bowl. Mix well until blended. Add the raw chicken and toss to coat well. Cover the bowl and place it in the fridge to chill for about 2 hours. Remove the chicken from the fridge after 2 hours.
Step 2: Heat the vegetable oil to a large saucepan over medium heat. Once the oil is hot, add the onions and cook for approximately 5 minutes until soft. Then, add the grated ginger, garlic, cumin, garam masala, and the rest of the half tsp salt. Mix well until incorporated and continue to cook for about a minute, stirring occasionally.
Step 3: To the pan, add the tomato paste. Stir and cook for a couple of seconds more while stirring constantly. Add the chicken followed by the yoghurt and stir. Lastly, stir in the milk and tomato sauce.
Step 4: Simmer everything for about 15 minutes over low heat, uncovered, until the sauce has thickened and the chicken is cooked and tender. To taste, season with more salt if needed.
Step 5: Remove from the heat when done and serve the chicken tikka masala over basmati rice garnished with some cilantro and a side of naan bread. Enjoy!
NOTE:
The tomatoes I used for this recipe are pureed tinned tomatoes without herbs or spices.
NUTRITION FACTS:
Yield: 1, Amount Per Serving: Calories 380, Saturated Fat 6g, Cholesterol 152mg, Sodium 1087mg, Carbohydrates 9g, Protein 51g
Ingredients
- 1 1/2 tbsp vegetable oil
- 2 lbs (907 g.) boneless skinless chicken breasts, cut into large cubes
- 1 tsp coriander
- 1 tbsp garam masala
- 1 tsp salt, divided
- 2/3 c. (170 g,) plain yoghurt
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, peeled and finely chopped or grated
- 1 tsp garam masala
- 1 c. (132 g.) yellow onion, cut into large pieces
- 14 oz. (358 g.) whole tomatoes or passata/pureed tomatoes
- 2 tbsp tomato paste
- 1/2 c. (118 ml) milk
- 3 tbsp fresh cilantro, chopped (optional)
- 1 tbsp cumin
- 1/4 tsp salt
Instructions
Step 1: Place the yoghurt, garam masala, coriander, and half tsp salt in a large bowl. Mix well until blended. Add the raw chicken and toss to coat well. Cover the bowl and place it in the fridge to chill for about 2 hours. Remove the chicken from the fridge after 2 hours.
Step 2: Heat the vegetable oil to a large saucepan over medium heat. Once the oil is hot, add the onions and cook for approximately 5 minutes until soft. Then, add the grated ginger, garlic, cumin, garam masala, and the rest of the half tsp salt. Mix well until incorporated and continue to cook for about a minute, stirring occasionally.
Step 3: To the pan, add the tomato paste. Stir and cook for a couple of seconds more while stirring constantly. Add the chicken followed by the yoghurt and stir. Lastly, stir in the milk and tomato sauce.
Step 4: Simmer everything for about 15 minutes over low heat, uncovered, until the sauce has thickened and the chicken is cooked and tender. To taste, season with more salt if needed.
Step 5: Remove from the heat when done and serve the chicken tikka masala over basmati rice garnished with some cilantro and a side of naan bread. Enjoy!
Notes
The tomatoes I used for this recipe are pureed tinned tomatoes without herbs or spices.
