Easy Chicken Tikka Masala Recipe
This Easy Chicken Tikka Masala Recipe with tender chargrilled chicken cooked in a creamy tomato based sauce is better than any Indian takeout
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Ingredients
Chicken Tikka
- 1 lb chicken
- ½ cup full fat yogurt
- 1 lemon (large)
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 teaspoon salt
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon amchur powder
- ¼ teaspoon beetroot powder
Chicken Masala
- marinated chicken
- ¼ cup cooking oil
- 1 onion (large)
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon salt
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon chili powder
- 1 teaspoon Kashmiri chili powder
- ¼ teaspoon garam masala
- ¼ teaspoon beetroot powder
- 1 28 oz. can tomato puree (see notes)
- 1 cup heavy whipping cream
- ¼ cup cilantro
Instructions
Chicken Tikka
- Cut the chicken tenderloins into 1-inch cubes, cleaning any fat, if necessary.
- Prepare the ginger and garlic paste using a mortar and pestle. (see notes)
- Mix this paste with all of the other ingredients listed to create a paste.
- Mix the chicken and the marinade, ensuring the chicken is well covered, and set aside for a minimum of 30 minutes. (see notes)
- After this, chargrill the chicken on a grill pan, cooking just enough to sear the meat on all sides. Set aside till needed. (see notes)
Chicken Masala
- Heat the cooking oil and saute the chopped onion in it.
- Once the onion is a medium golden brown, add the garlic and ginger paste and saute for 30 seconds.
- Add the tomato puree next and mix well.
- Add all the spices and roast the mixture until all the water evaporates. (see notes)
- Add the chargrilled chicken and saute till it's all coated in the tomato masala.
- Add some water to create a nice thick consistency and mix well till you have a cohesive mixture.
- Add in the heavy whipping cream and bring to a light simmer.
- Cook till you have the desired consistency to your masala, garnish with cilantro, and serve.
Notes
Tomato puree - The tomatoes are the main ingredient in this recipe, so it's important to use the right ones. Strained tomatoes are best for a smooth gravy. But, if you can't source these, use finely chopped tomatoes and puree them to your desired consistency.
Ginger & Garlic Paste - I prepare and freeze my ginger and garlic paste in a large batch and freeze it to use as needed. If I don't have any in my freezer, I use my mortar and pestle or a garlic press and grater to quickly paste a 1.5-inch piece of ginger and 20 garlic cloves. Of course, store-bought paste is always an option.
Marinating the chicken - Marinating it for a minimum of 30 minutes is sufficient for tenderizing it, but this step can also be done a day before. This will help you get dinner on the table faster the following day.
Grilling the chicken - If the weather permits, grilling the chicken on an outdoor grill is a great option and gives the most authentic flavor. A grill pan is my favorite method when cooking indoors, as it gives the chicken a nice char. However, baking and air-frying the chicken are both options, depending on your preference. Preheat the oven to 350 degrees Fahrenheit and bake the chicken for 20 minutes before adding it to the masala. For the air fryer, cook the chicken at 350 degrees Fahrenheit for 10 minutes.
Roasting the Tikka Masala - This step, known as 'bhunna' in Pakistani cooking lingo, is important for several reasons. It adds to the ingredients' flavor while helping to mash and blend them together. This ensures that the final masala or curry will be the perfect consistency. The rule is to keep roasting till you see oil separating from the blended masala. In this instant, there's very little oil so it doesn't really separate. However, your mixture will roll into a ball in the center of the pan, indicating that all the ingredients are well blended and you're ready for the next step.
Nutrition
Serving: 1servingCalories: 507kcalCarbohydrates: 13gProtein: 14gFat: 45gSaturated Fat: 18gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 112mgSodium: 1270mgPotassium: 374mgFiber: 2gSugar: 5gVitamin A: 1663IUVitamin C: 20mgCalcium: 126mgIron: 2mg
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