Chicken Tikka Masala
This simple stove top Chicken Tikka Masala recipe is rich and creamy with huge flavor. The tender marinated bits of chicken are charred, juicy, and delicious.
Servings : 6
Ingredients
For the Chicken and Marinade
- 1.5 pounds boneless skinless chicken breasts or chicken thighs, cut into bite size cubes
- ½ cup plain yogurt
- 6 cloves garlic, finely minced
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon coriander
- 1 teaspoon salt
- ½ teaspoon chili powder
- ¼ teaspoon ground ginger
For the Chicken and Sauce
- 2 tablespoons vegetable oil, divided
- 2 tablespoons unsalted butter
- 1 yellow onion, finely diced
- 1 teaspoon salt
- ½ teaspoon ground ginger
- 6 cloves garlic, finely minced
- 1 tablespoon sweet paprika
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon ground ginger
- ¼ teaspoon salt
- 1 can (15 ounces) tomato puree/tomato sauce
- 1½ cups water
- ⅓ cup heavy cream
- 1 tsp sugar
- 2 tablespoons butter
- chopped fresh cilantro or parsley, for garnish
Instructions
For the Chicken and Marinade
- In a large mixing bowl combine chicken pieces with yogurt, garlic, garam masala, turmeric, cumin, sweet paprika, coriander, salt, chili powder, and ground ginger; mix until well combined.
- Cover with plastic wrap and set aside for at least 30 minutes, or overnight in the fridge.
For the Chicken and Sauce
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.
- Add half of the marinated chicken pieces to the hot oil and cook for 2 minutes per side; remove from skillet and continue to cook the remaining chicken. Add more oil, if needed.
- Remove chicken pieces from skillet; set aside and keep covered.
- Wipe down the skillet and set it over medium-high heat.
- Add 1 tablespoon oil and 2 tablespoons butter to the skillet; when butter is melted, stir in the onions, salt, and ginger.
- Cook, stirring frequently, for 3 minutes, or until onions are soft.
- Add garlic and cook for 20 seconds.
- Stir in sweet paprika, garam masala, cumin, turmeric, ground ginger, and ¼ teaspoon salt; continue to cook for 20 seconds or until fragrant.
- Stir in tomato sauce, then water.
- Bring mixture to a simmer; cover and reduce heat to low. Continue to cook for 15 minutes, stirring occasionally.
- Remove cover.
- This part is optional, but recommended: using a hand blender, blend the sauce until creamy. If you don’t have a hand blender, use a normal blender, but blend the sauce in several batches. SKIP THIS PART IF you don’t have a blender.
- Keeping the sauce set over medium heat, whisk heavy cream into the prepared sauce; whisk continually until thoroughly combined.
- Whisk in the sugar and butter. Stir until butter is melted.
- Add chicken back to the skillet; simmer for an additional 6 to 8 minutes, or until chicken is cooked through and sauce is thickened and bubbling.
- Serve over rice and garnish with chopped fresh cilantro.
Notes
NET CARBS: 9 g
Nutrition
Calories: 344 kcal | Carbohydrates: 12 g | Protein: 28 g | Fat: 21 g | Saturated Fat: 12 g | Cholesterol: 111 mg | Sodium: 1472 mg | Potassium: 830 mg | Fiber: 3 g | Sugar: 6 g | Vitamin A: 1557 IU | Vitamin C: 10 mg | Calcium: 90 mg | Iron: 2 mg | Net Carbs: 9 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.