Chicken Tikka Masala Recipe - Foodbheem

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Monday, July 30, 2018

Chicken Tikka Masala Recipe

Chicken Tikka Masala Recipe

If there's one dish guaranteed to be on every Indian restaurant menu, it's chicken tikka masala, which is composed of grilled chunks of chicken enveloped in a creamy spiced tomato sauce. This is an easy recipe for Chicken Tikka Masala chicken marinated in yogurt and spices and then served in a tomato cream sauce. Serve with rice or warm Naan.

[caption id="attachment_4271" align="alignnone" width="300"]Chicken Tikka Masala Recipe foodbheem Chicken Tikka Masala Recipe[/caption]

Preparation Time: 15 mins
Cooking Time: 30 mins
Total Time: 45 mins
Serves: 4
Cuisine: South Indian Recipe
Course: Main Course Non Vegetarian/Dinner
Category: Non Vegetarian Recipe
Level of cooking: Easy
Taste:  Spicy


For the chicken marinade:

600grms boneless and skinless chicken thighs cut into bite sized pieces
1 cup plain yogurt
1 1/2 tbsp minced garlic
one tbsp ginger
2 tbsps garam masala
Turmeric 1 tbsp
1 tbsp ground cumin
Kashmiri chili Powder 1 tbsp (or 1/2 tbsp ground red chili powder)
1bsp of Rocksalt

For the sauce:

Two tbsps of vegetable oil/canola oil
Butter 2 tbsps
2 small onions (or 1 large onion) finely diced
1 1/2 tbsps garlic finely grated
1 tbsp ginger finely grated
Garam masala 1 1/2 tbsps
1 1/2 tbsps ground cumin
one tbsp Turmeric powder
1 tbsp Ground Coriander
300g tomato puree
1 tbsp Kashmiri chili (option it adds good color and flavor)
one tbsp ground red chili powder (adjust to your taste preference)
RockSalt adjust as per taste
1 1/4 cups of heavy or thickened cream (use evaporated milk for lower calories)
1 tbsp brown sugar
1/4 cup water if needed
4 tbsps Fresh coriander to garnish

Spices We used:
Garam Masala
Ground Coriander


Large bowl
Meat mallet or Rolling pin,Microplane


In a large bowl, combine the chicken with all of the ingredients for the chicken marinade.Mix well and let marinate for 10 minutes to an hour (or overnight if time allows for good flavors).


Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm.

Melt the butter in the same pan. Fry the onions until soft or cook for 3 minutes while scraping up any browned bits stuck on the bottom of the pan.Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.

Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.Garnish with coriander and serve with fresh Naan(Indian flatbread) or roti or hot basmati rice.

Calories and Nutrition Values of Chicken Tikka Masala Recipe:

[caption id="attachment_4270" align="alignnone" width="274"]Chicken Tikka Masala Recipe Calories and Nutrition Values of  Chicken Tikka Masala Recipe[/caption]

  • If you prefer to make the sauce with fresh tomatoes, 2 cups of chopped and puree them, including the skins and seeds, in a blender with 1 tbsp tomato paste and 3/4 tbsp sugar.When using fresh tomatoes, omit the 3/4 cup water from the recipe.

  • Chicken can be marinated for up to 48 hours in the fridge, or pop it straight into the freezer then it will marinate while defrosting overnight in the fridge. Cooked curry will keep in the fridge for up to 3 days, or freezer for 3 months (defrost then reheat in microwave or on stove with splash of extra water). However, unlike stews, curries are at their prime freshly made, when the spices are at their most aromatic. A good trick to freshen up curries is to add a pinch of garam masala when reheating.

  • You can use ghee instead of the oil/butter used to saute the onion.

  • Please don't try this with chicken breast! The high temp cooking required to achieve the char grilled crust on the chicken will overcook it and dry it out.

  • Garam Masala is a spice mix that is found in major supermarkets that is commonly used in Indian cooking. It smells like curry powder.


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