Homemade Chicken Tikka Masala
by Alvin Zhou • featured in 12 Comfort Foods To Suit Every Mood
Ingredients
for 5 servings
Chicken Marinade
- 3 boneless, skinless chicken breasts
-
½ cup plain yogurt (125 g) - Juice of 1 lemon
- 6 cloves garlic, minced
-
1 tablespoon minced ginger -
2 teaspoons salt -
2 teaspoons ground cumin -
2 teaspoons garam masala -
2 teaspoons paprika
Sauce
-
3 tablespoons oil - 1 large onion, finely chopped
-
2 tablespoons minced ginger - 8 cloves garlic, minced
-
2 teaspoons ground cumin -
2 teaspoons ground turmeric -
2 teaspoons ground coriander -
2 teaspoons paprika -
2 teaspoons chili powder -
2 teaspoons garam masala -
1 tablespoon tomato puree -
3 ½ cups tomato sauce (800 g) -
1 ¼ cups water -
1 cup heavy cream (250 mL) - chopped fresh cilantro leaves, for garnish
- cooked rice, for serving
- naan bread, for serving
Special Equipment
- Bamboo or wooden skewers
Nutrition Info
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Calories
447
-
Fat
33g
-
Carbs
11g
-
Fiber
3g
-
Sugar
7g
-
Protein
32g
Estimated values based on one serving size.
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Preparation
- Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika and stir until well-coated.
- Cover and refrigerate for at least 1 hour, or overnight.
- Preheat the oven to 500°F (260°C). Line a high-sided baking pan or roasting tray with parchment paper.
- Place the marinated chicken pieces on bamboo or wooden skewers, then set them over the prepared baking pan, making sure there is space underneath the chicken to help distribute the heat more evenly. Bake for about 15 minutes, until slightly dark brown on the edges.
- Make the sauce: Heat the oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned. Add the cumin, turmeric, coriander, paprika, chili powder, and garam masala and stir constantly for about 30 seconds, until the spices are fragrant. Stir in the tomato puree, tomato sauce, and 1 ¼ cups of water, then bring to a boil and cook for about 5 minutes. Pour in the cream.
- Remove the chicken from the skewers and add to the sauce, cooking for another 1-2 minutes. Garnish with cilantro and serve over rice or alongside naan bread.
- Enjoy!
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Tips
-
medhag
I am Indian so my family eats a lot of spice so I doubled the spices and marinated the chicken overnight and it came out soooo good everyone ate so much we ran out .
2018-07-08T16:18:13Z Helpful (74) -
zebraface800
The food was amazing, however I have a couple of tips when it comes to cooking the chicken. You want to make sure to soak the skewers in water first so they don't burn in the oven. Not only that, but instead of using parchment paper you could use a silpat which is this little mat you can get. The recipe with some rice and naan makes a delicious combination.
2018-07-10T05:52:09Z Helpful (36) -
Kevin Bodine
So good!!!! Followed recipe and came out perfect.
2018-07-21T04:33:23Z Helpful (25) -
slaboosh
This actually wasn’t that spicy for my taste personally. If you desire spices definitely add more. Also, it’s crucial to soak those bamboo skewers.
2018-07-30T23:30:54Z Helpful (23)
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