Creamy Chicken Tikka Curry
Indulge in the luxurious flavors of this Creamy Chicken Tikka Curry, a delightful fusion of smoky, spiced chicken and a velvety tomato-based sauce. Tender chunks of marinated chicken breast are grilled to perfection and then simmered in a rich curry made with aromatic spices, pureed tomatoes, and a splash of heavy cream for unparalleled silkiness. This recipe brings together the bold warmth of garam masala, cumin, and coriander with the tanginess of yogurt and lemon juice, creating a balance of flavors that’s irresistible. With a 20-minute prep time and easy-to-follow steps, this restaurant-quality dish is perfect for weeknight dinners or special occasions. Serve hot, garnished with fresh cilantro, alongside soft naan or fragrant basmati rice for a truly satisfying meal.
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Recipe Information
Ingredients
- 500 grams Chicken breast (boneless, skinless)
- 150 grams Plain yogurt
- 1 tablespoon Lemon juice
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 1 tablespoon Butter
- 1 medium Onion (finely chopped)
- 300 grams Tomatoes (pureed)
- 100 milliliters Heavy cream
- 2 tablespoons Fresh cilantro (chopped)
Instructions
In a large bowl, combine yogurt, lemon juice, ginger paste, garlic paste, turmeric powder, cumin powder, coriander powder, garam masala, red chili powder, and salt. Mix well to form a marinade.
Cut the chicken breast into bite-sized chunks and add them to the marinade. Toss to coat evenly, cover, and refrigerate for at least 30 minutes (or up to 8 hours).
Heat 1 tablespoon of vegetable oil in a skillet or grill pan over medium heat. Add the marinated chicken pieces and cook until lightly charred and cooked through, about 6-8 minutes. Set aside.
In a large saucepan, heat the remaining 1 tablespoon of oil and the butter over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
Add the tomato puree and cook for 8-10 minutes, stirring occasionally, until the mixture thickens and the oil starts to separate from the sauce.
Stir in the cooked chicken pieces and mix well to coat with the sauce. Simmer for 5-7 minutes to allow the flavors to meld.
Reduce the heat to low and stir in the heavy cream. Simmer for an additional 2-3 minutes, being careful not to let the cream boil.
Garnish with freshly chopped cilantro and serve hot with naan bread or steamed basmati rice.
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 645 mg | 28% | |
| Total Carbohydrate | 13.1 g | 5% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 6.8 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 128 mg | 10% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 846 mg | 18% | |
*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.
