Chicken Tikka Masala

Course: Entree

Cuisine: Indian / English

Prep Time: 15

Cook Time: 35

Marinating in the fridge: 30

Total Time: 1 20

Servings:

Calories: 463kcal

Author: Kris Longwell

Chicken Tikka Masala is literally exploding with amazing flavor. The chicken is cooked under the broiler and is super tender and doesn't go into the deeply flavorful sauce until the very end, ensuring it stays tender and extra juicy. Amazing!

Print Recipe

Ingredients

1 tablespoon turmeric
4 tablespoon garam masala divided
6 cloves garlic crushed, or finely minced
1 jalapeño cored, seeded, and ribs removed
¼ cup ginger fresh, chopped
1 28 oz can whole tomatoes undrained
2 lbs chicken breasts boneless, skinless, cut into bite-size pieces
¼ cup yogurt whole milk, plain, preferably Greek
2½ teaspoon Kosher salt divided
6 tablespoon butter unsalted
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 tablespoon smoked paprika
1 cup onion chopped
1 cup heavy cream
2 tablespoon cilantro fresh, chopped, for garnish

Instructions

In a blender, add the turmeric, 2 tablespoon garam masala, garlic, jalapeño, ginger, and ½ cup water. Purée until smooth. The consistency should be between a sauce and a paste. Pour into a bowl and set aside.
Add the whole tomatoes (with the juice) to the same blender and purée until smooth. Strain through a sieve into a bowl and set aside.
In a large bowl, add the cut chicken. Add 2 tablespoon of the puréed ginger sauce, yogurt, and 1 teaspoon of salt. Mix until the chicken is fully coated. Cover with plastic wrap and marinate in the refrigerator for 30 minutes, or up to 12 hours.
Place your oven rack 6 inches from the broiler. Transfer the chicken pieces to a baking rack on a foil-lined baking rack. Broil for 5 to 7 minutes, keeping an eye on it. It should start to char a little, but not burn. Remove the pan and move the rack to the top position under the broiler. Return the pan just under the broiler and broil for another minute, until the chicken is nicely charred, but not burnt. Remove from the chicken and set aside.
In a large saucepan/skillet, melt the butter over medium heat. Add the coriander seeds and cumin seeds and cook, stirring often, for 4 minutes.
Add the paprika and onions and cook for another 6 minutes, stirring frequently.
Add the remaining sauce/paste and cook for 5 minutes, stirring frequently.
Transfer the tomatoes to the pan and cook for another couple of minutes. Pour in the cream and simmer until slightly thickened, about 6 to 8 more minutes.
Stir in the chicken and the remaining 2 tablespoon garam masala, chicken, and 1½ teaspoon salt. Simmer for another couple of minutes.
Serve at once with cooked basmati and topped with freshly chopped cilantro.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

Garam masala can be found in the gourmet spice section of most well-stocked supermarkets, at Asian/Indian markets, or found online. Curry powder is a decent substitute. Turmeric can also be found in the spice sections of most supermarkets. If not, seek it out online.

See the blog post for how to prepare perfect basmati rice.

Leftovers will keep in the fridge for 5 to 6 days. This freezes nicely for up to 2 months. Reheat on the stove over medium heat until bubbly.

Nutrition