Tikka Masala Chicken
Indulge in the rich, aromatic flavors of Tikka Masala Chicken, a beloved Indian-inspired dish that's perfect for a cozy family dinner or a special gathering. This recipe starts with tender boneless chicken thighs marinated in a tantalizing blend of yogurt, lemon juice, fresh ginger, garlic, and warm spices like garam masala and cumin, ensuring every bite is infused with flavor. The chicken is grilled or baked to perfection, delivering a smoky char, and then simmered in a luscious tomato-based curry made silky with heavy cream and highlighted with the sweetness of golden sautéed onions. Garnished with fresh coriander and optional green chilies for a pop of color and heat, this Tikka Masala Chicken pairs beautifully with fluffy basmati rice or warm naan bread. Easy to prepare yet restaurant-quality in taste, this recipe brings the comforting allure of classic Indian cuisine straight to your table.
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Recipe Information
Ingredients
- 1 kg boneless chicken thighs
- 200 g plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon ginger, grated
- 4 garlic cloves, minced
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 2 teaspoons coriander powder
- 1 teaspoon cayenne pepper
- 1.5 teaspoons salt
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 2 medium onions, finely chopped
- 400 g tomato puree
- 250 ml heavy cream
- 0.5 cup fresh coriander leaves, chopped
- 2 green chilies, sliced (optional)
Instructions
In a large bowl, combine the yogurt, lemon juice, grated ginger, minced garlic, garam masala, ground cumin, coriander powder, cayenne pepper, and salt.
Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight for more flavor.
Preheat the oven to 220°C (428°F) or a grill to high heat.
Line a baking tray with foil and place a rack over the tray. Arrange the marinated chicken on the rack and brush lightly with vegetable oil.
Grill or bake the chicken for about 20-25 minutes until cooked through and slightly charred at the edges. Remember to turn the pieces halfway for even cooking.
Meanwhile, melt the butter in a large pan over medium heat. Add the chopped onions and sauté until they become golden brown.
Stir in the tomato puree and cook for about 10 minutes until the oil begins to separate from the sauce.
Lower the heat and add the heavy cream, mixing well to create a creamy sauce. Simmer for about 5 minutes.
Add the grilled chicken pieces to the sauce, along with any juices from the pan. Cook for another 10 minutes on low heat to allow the flavors to meld together.
Garnish with chopped fresh coriander leaves and sliced green chilies if using. Serve hot with rice or naan bread.
Nutrition Facts
Calories |
962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 345 mg | 115% | |
| Sodium | 1034 mg | 45% | |
| Total Carbohydrate | 23.1 g | 8% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 11.0 g | ||
| Protein | 71.7 g | 143% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 201 mg | 15% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1460 mg | 31% | |
*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.
