Chicken Tikka Masala
Chicken Tikka Masala - Yogurt marinated chicken in a spiced curry sauce. Seriously the best! Serve with rice and Naan bread for a restaurant experience at home!
Servings: 5
Ingredients
Chicken Marinade
- 1 1/2 pound boneless chicken breast or thighs, cut into pieces
- 1 cup plain yogurt
- 1 1/2 Tablespoons garlic minced
- 1 Tablespoon ginger minced
- 1 Tablespoon garam masal
- 2 teaspoon cayenne pepper
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon salt
Tikka Masala Sauce
- 2 Tablespoons vegetable oil
- 1 small onion finely chopped
- 1 Tablespoon ginger minced
- 1 Tablespoon garlic minced
- 1 Tablespoon garam masala
- 1 1/2 Tablespoon ground cumin
- 1 teaspoon turmeric
- 1 Tablespoon ground coriander
- 1 teaspoon chili powder
- 14 oz tomato sauce
- 1 teaspoon cayenne pepper (reduce if you want it mild)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
Instructions
- In a large bowl whisk together the yogurt with all of the seasonings for the marinade. Add chicken and mix until everything is well coated. Cover and place in fridge for at least an hour, up to overnight.1 cup plain yogurt, 1 1/2 Tablespoons garlic, 1 Tablespoon ginger, 1 Tablespoon garam masal, 2 teaspoon cayenne pepper, 1 teaspoon turmeric, 1 teaspoon ground cumin, 1 teaspoon salt, 1 1/2 pound boneless chicken
- Preheat oven to Broil. Place chicken pieces on a baking sheet. Cook for 3-4 minutes, flip the chicken and cook for 2-3 minutes more. Remove from oven.
- In a large sauce pan heat oil over medium high heat. Add onions and cook for 4-5 minutes until soft.2 Tablespoons vegetable oil, 1 small onion
- Add garlic and ginger and cook for 1 minute until fragrant.1 Tablespoon ginger, 1 Tablespoon garlic
- Add garam masala, cumin, turmeric, and coriander, and chili powder. Mix with onions, and cook for about 1 minute.1 Tablespoon garam masala, 1 1/2 Tablespoon ground cumin, 1 teaspoon turmeric, 1 Tablespoon ground coriander, 1 teaspoon chili powder
- Add tomato sauce, cayenne, salt and pepper. Stir until all the spices are well blended. Simmer for 10-15 minutes until the sauce starts to thicken. If you want the sauce smooth use a stick blender or traditional blender to process until smooth.14 oz tomato sauce, 1 teaspoon cayenne pepper, 1 teaspoon salt, 1/2 teaspoon black pepper
- Add the chicken and the juices to the sauce. Stir in the cream and cook for about 10 minutes until the cause is bubbling and thick.1 cup heavy cream
- Serve over white rice. Garnish with cilantro if desired.
Nutrition
Calories: 541kcal | Carbohydrates: 14g | Protein: 45g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 178mg | Sodium: 1517mg | Fiber: 3g | Sugar: 8g
