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creamy chicken tikka masala served with white rice, naan bread, and finely chopped parsley on top

Chicken Tikka Masala

Fatimah
Chicken Tikka Masala, a British creation born from leftover tikka chicken, showcases tender marinated chicken bathed in a creamy and fragrant tomato sauce.
5 from 3 Ratings
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Prep Time 1 hour 10 minutes
Cook Time 25 minutes
Total Time 1 hour 35 minutes
Course Dinner, Lunch, Main Course
Cuisine British, Indian
Servings 5 people
Calories 336 kcal

Ingredients
  

For the Chicken Tikka Marinade:

  • 1½ pounds Chicken thighs you can use chicken breasts as well
  • 2 tablespoons Garlic ginger paste
  • 1 cup Plain yogurt
  • 1 teaspoon Garam masala
  • 1 teaspoon Kashmiri pepper
  • ¼ teaspoon Black pepper
  • 1½ teaspoons Garlic powder
  • ¼ teaspoon Turmeric
  • 1 teaspoon Curry powder
  • ½ teaspoon Coriander powder
  • ½ teaspoon Salt
  • ½ teaspoon Ground cardamom
  • 1 tablespoon Lemon juice
  • 2 tablespoons Olive oil

For the Sauce:

  • 2 tablespoons Unsalted butter
  • 2 tablespoons Neutral oil
  • 3 cups Tomato sauce
  • ¾ cup Heavy cream
  • 2 tablespoons Ginger garlic paste
  • 1 medium Yellow onion finely diced
  • 1 tablespoon Sugar
  • 1½ teaspoons Garam masala
  • 1½ teaspoons Curry powder
  • 1 teaspoon Coriander powder
  • 1 teaspoon Kashmiri pepper or paprika
  • ½ teaspoon Turmeric
  • ½ teaspoon Chili powder
  • 1 tablespoon Bullion powder
  • Salt to taste

Instructions
 

To make the chicken:

  • Cut your chicken into 2-inch cubes.
  • Add the seasonings along with the yogurt, olive oil, lemon juice, and ginger garlic paste.
  • Marinate for an hour, or cook right away.
  • Air-fry at 400 for 15 minutes, flipping the chicken half-way throughout the process. They should turn out a little charred. You can bake or pan fry instead.

To make the sauce:

  • Melt the butter in a pot on medium heat.
  • Add the olive oil.
  • Add the finely diced onion and ginger garlic paste.
  • Sauté until caramelized and browned for about 10 minutes.
  • Add the tomato sauce, seasonings, and mix.
  • Add in the cooked chicken pieces and the heavy cream.
  • Cook on medium low for 10 minutes, or until thickened.
  • Serve with naan or white rice.

Notes

  • Avoid overcooking the chicken to keep it tender. Overcooking will make it lose all its juices.
  • For a dairy free version, substitute the heavy cream with coconut milk or any plant-based milk.
  • If you feel the tomatoes are too acidic, add a pinch of sugar to balance out the acidity.
  • Toast spices briefly before adding them for an enhanced, smokier flavor. Taste and adjust seasonings before serving.

Nutrition

Calories: 336kcalCarbohydrates: 18gProtein: 7gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 67mgSodium: 979mgPotassium: 649mgFiber: 4gSugar: 12gVitamin A: 1427IUVitamin C: 14mgCalcium: 123mgIron: 2mg
Keyword Chicken marinade, chicken tikka masala, tikka masala
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