Chicken Tikka Masala

Name: Chicken Tikka Masala (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 6 servings
Cuisine: Indian
Ingredients: 1.5 lbs Boneless, skinless chicken thighs-cut into 1-inch pieces; 1 cup Plain yogurt; 1 tbsp Lemon juice; 2 tsp Garam masala; 1 tsp Ginger-garlic paste; 1/2 tsp Turmeric powder; 1/2 tsp Red chili powder; 1 tsp Salt; 2 tbsp Vegetable oil; 1 Large onion-chopped; 2 cloves Garlic-minced; 1 inch Ginger-grated; 1 tsp Garam masala; 1/2 tsp Turmeric powder; 1/4 tsp Red chili powder; 1 (28 oz) can Crushed tomatoes; 1 cup Heavy cream; 1 tbsp Sugar; 1 tsp Salt; 1/2 tsp Kasuri methi (dried fenugreek leaves)-crushed; 2 tbsp Fresh cilantro-chopped

⏱1h

👥6 servings

🔥450 cal

Easy

🍽️Indian

🥗Gluten-Free

A simplified version of Chicken Tikka Masala, perfect for weeknight cooking.

1.5 lbs Boneless, skinless chicken thighs-cut into 1-inch pieces

1 cup Plain yogurt

1 tbsp Lemon juice

2 tsp Garam masala

1 tsp Ginger-garlic paste

See all 21 ingredients ↓

(0 reviews)

⏱1h

👥6 servings

🔥450 cal

Easy

🍽️Indian

🥗Gluten-Free

A simplified version of Chicken Tikka Masala, perfect for weeknight cooking.

#chicken #indian #tikka masala #easy #dinner

Instructions

In a bowl, combine all Marinade ingredients. Add the Chicken and mix well. Marinate for at least 30 minutes, or up to overnight in the refrigerator.
Heat the Vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped Onion and cook until softened and golden, about 5-7 minutes.
Add the Garlic and Ginger and cook for another minute until fragrant.
Stir in the Garam masala, Turmeric powder, and Red chili powder. Cook for 30 seconds, stirring constantly, until fragrant.
Pour in the Crushed tomatoes and bring to a simmer. Reduce heat and cook for 15 minutes, stirring occasionally.
Add the marinated Chicken to the sauce and cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
Stir in the Heavy cream, Sugar, Salt, and Kasuri methi. Simmer for another 5 minutes, stirring occasionally.
Garnish with chopped fresh Cilantro. Serve hot with rice or naan.

Ingredients

Chicken
1.5 lbs 680 g Boneless, skinless chicken thighs-cut into 1-inch pieces
Marinade
1 cup 240 mL Plain yogurt
1 tbsp 15 mL Lemon juice
2 tsp 10 mL Garam masala
1 tsp 5 mL Ginger-garlic paste
1/2 tsp 2.5 mL Turmeric powder
1/2 tsp 2.5 mL Red chili powder
1 tsp 5 mL Salt
Sauce
2 tbsp 30 mL Vegetable oil
1 1 Large onion-chopped
2 cloves 2 cloves Garlic-minced
1 inch 2.5 cm Ginger-grated
1 tsp 5 mL Garam masala
1/2 tsp 2.5 mL Turmeric powder
1/4 tsp 1.2 mL Red chili powder
1 (28 oz) can 794 g Crushed tomatoes
1 cup 240 mL Heavy cream
1 tbsp 15 mL Sugar
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Kasuri methi (dried fenugreek leaves)-crushed
Garnish
2 tbsp 30 mL Fresh cilantro-chopped

Equipment

Large bowl
Large pot or Dutch oven
Measuring cups and spoons
Cutting board
Knife

Instructions

In a bowl, combine all Marinade ingredients. Add the Chicken and mix well. Marinate for at least 30 minutes, or up to overnight in the refrigerator.
Heat the Vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped Onion and cook until softened and golden, about 5-7 minutes.
Add the Garlic and Ginger and cook for another minute until fragrant.
Stir in the Garam masala, Turmeric powder, and Red chili powder. Cook for 30 seconds, stirring constantly, until fragrant.
Pour in the Crushed tomatoes and bring to a simmer. Reduce heat and cook for 15 minutes, stirring occasionally.
Add the marinated Chicken to the sauce and cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
Stir in the Heavy cream, Sugar, Salt, and Kasuri methi. Simmer for another 5 minutes, stirring occasionally.
Garnish with chopped fresh Cilantro. Serve hot with rice or naan.

Nutrition per serving

Calories 450