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Olivia

Chicken Tikka Masala: Unlock the Secret Recipe Today!

A rich and creamy Indian dish made with marinated chicken cooked in a spiced tomato sauce.
Print Recipe
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Indian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 medium onion finely chopped
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 1 can 14 ounces crushed tomatoes
  • 1 cup heavy cream
  • Fresh cilantro for garnish

Method
 

  1. In a large bowl, combine the yogurt, lemon juice, cumin, coriander, garam masala, turmeric, paprika, salt, and black pepper. Add the chicken pieces and mix well to coat. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best flavor.
  2. Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes.
  3. Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
  4. Add the marinated chicken to the skillet, cooking until browned on all sides, about 5-7 minutes.
  5. Pour in the crushed tomatoes and bring the mixture to a simmer. Reduce the heat to low and let it cook for 15 minutes, stirring occasionally.
  6. Stir in the heavy cream and simmer for another 10 minutes, allowing the sauce to thicken. Adjust seasoning to taste.
  7. Serve hot, garnished with fresh cilantro, over rice or with naan.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 8gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 10gCholesterol: 120mgSodium: 800mgFiber: 2gSugar: 5g

Notes

  • For a spicier version, add 1-2 teaspoons of chili powder or cayenne pepper to the marinade.
  • For a lighter option, substitute the heavy cream with coconut milk for a dairy-free version.

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