Restaurant Style Chicken Tikka Masala
Bring the rich, vibrant flavors of your favorite Indian restaurant straight to your kitchen with this Restaurant Style Chicken Tikka Masala. Tender chicken pieces are marinated in a blend of creamy yogurt, zesty lemon juice, and fragrant spices like garam masala and smoked paprika, then seared to perfection for a smoky, char-grilled flavor. The chicken is enveloped in a luscious, velvety tomato-based sauce enriched with butter, heavy cream, and just a hint of sweetness. This dish is a perfect balance of bold, spicy, and creamy, making it an irresistible centerpiece for dinner. Ideal for pairing with fluffy basmati rice or warm naan bread, this easy-to-follow recipe delivers authentic Indian flavors in just 60 minutes, perfect for impressing family and guests alike.
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Recipe Information
Ingredients
- 500 grams Chicken breasts (boneless, skinless)
- 120 ml Plain yogurt
- 2 tablespoons Lemon juice
- 1 tablespoon Ginger-garlic paste
- 1 teaspoon Ground cumin
- 1 teaspoon Coriander powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Oil (vegetable or canola)
- 2 tablespoons Butter
- 1 medium Onion (finely chopped)
- 400 grams Tomato puree
- 150 ml Heavy cream
- 200 ml Chicken stock or water
- 1 teaspoon Sugar
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Cut the chicken breasts into 1-inch cubes and place them in a large bowl.
In a separate bowl, mix the yogurt, lemon juice, ginger-garlic paste, ground cumin, coriander powder, smoked paprika, garam masala, and salt. Pour this mixture over the chicken, ensuring all the pieces are well coated.
Cover and marinate the chicken in the refrigerator for at least 1 hour, or preferably overnight for best flavor.
Heat 2 tablespoons of oil in a large skillet or grill pan over medium-high heat. Cook the marinated chicken pieces until they are seared on all sides and cooked through, about 5-7 minutes. Remove and set aside.
In the same skillet, melt the butter over medium heat. Add the finely chopped onion and sauté until golden and caramelized, about 6-8 minutes.
Stir in the tomato puree, garam masala, and sugar. Cook the mixture for 10 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate.
Pour in the chicken stock or water, and simmer for an additional 5 minutes. Add the heavy cream and mix well to create a smooth, creamy sauce.
Return the cooked chicken to the skillet, ensuring it is fully coated in the sauce. Simmer for another 5 minutes to allow the flavors to meld together.
Taste and adjust seasoning as needed. Garnish with fresh cilantro before serving.
Serve hot with basmati rice or naan for a complete meal.
Nutrition Facts
Calories |
531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 859 mg | 37% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 8.4 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 114 mg | 9% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 925 mg | 20% | |
*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.
