Chicken Tikka Masala
Chicken Tikka Masala is a rich, aromatic Indian dish that combines tender, yogurt-marinated chicken with a creamy tomato-based curry sauce, perfectly seasoned with warm spices like garam masala, cumin, and coriander. This recipe highlights a simple yet authentic approach, featuring charred, broiled chicken pieces simmered to perfection in a luscious blend of tomato puree and heavy cream. With a dash of fresh cilantro for brightness and basmati rice as a delightful accompaniment, this comforting classic is perfect for weeknight dinners or special occasions. Bursting with bold flavors and a touch of heat, this easy-to-follow Chicken Tikka Masala recipe is guaranteed to elevate your home cooking game.
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Recipe Information
Ingredients
- 1.5 pounds Chicken breast
- 1 cup Plain yogurt
- 2 tablespoons Lemon juice
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 2 teaspoons Garam masala
- 1 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Butter
- 1 large, chopped Onion
- 4 cloves, minced Garlic
- 1 tablespoon, minced Ginger root
- 1 15-ounce can Canned tomato puree
- 1 cup Heavy cream
- 0.25 cup Chopped cilantro
- 1 cup, sliced Peppers (optional)
- 2 cups Basmati rice
- 4 cups Water for rice
Instructions
In a large bowl, combine yogurt, lemon juice, ground cumin, coriander, garam masala, cayenne pepper, salt, and black pepper. Mix well.
Cut the chicken breasts into bite-sized pieces and add them to the marinade. Coat all the pieces well, cover the bowl, and refrigerate for at least 1 hour or overnight for best results.
In a large skillet, melt the butter over medium heat. Add the chopped onions and cook until they're softened and golden brown, about 5 minutes.
Add the minced garlic and ginger to the skillet. Stir and cook for an additional minute until aromatic.
Pour in the tomato puree and bring to a simmer. Let it cook for about 10 minutes, stirring occasionally.
While the sauce simmers, preheat your oven's broiler. Line a baking sheet with aluminum foil and lightly oil it.
Place the marinated chicken pieces on the prepared sheet and broil for 5-7 minutes on each side, or until the edges begin to char.
Add the broiled chicken to the sauce, and stir in the heavy cream. Let it simmer on low heat for 10 minutes to allow flavors to meld.
Prepare basmati rice by bringing 4 cups of water to a boil in a medium saucepan. Add rice, reduce heat to low, cover, and cook for 15 minutes or until the rice is tender.
Garnish the chicken tikka masala with fresh cilantro and serve hot with basmati rice.
Nutrition Facts
Calories |
2305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.7 g | 73% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 656 mg | 219% | |
| Sodium | 2841 mg | 124% | |
| Total Carbohydrate | 196.7 g | 72% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 39.9 g | ||
| Protein | 246.1 g | 492% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 834 mg | 64% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 4806 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
