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Chicken Tikka Masala

Aug-26-2018
Bulbul Majumder
80 minutes
Prep Time
60 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Chicken Tikka Masala RECIPE

Chicken tikka masala is chicken tikka (chunks of chicken) marinated in spices and yogurt, that is then baked originally in a tandoor oven, and served in orange masala sauce.A tomato and coriander sauce is common, but no recipe for chicken tikka masala is standard; a survey found that of 48 different recipes, the only common ingredient was chicken. The sauce usually includes tomato purée, cream, coconut cream and spices. There are multiple claims to its place of origin, including the Punjab or Glasgow in Scotland. It is among the United Kingdom's most popular dishes.

Recipe Tags

  • Non-veg
  • Easy
  • Festive
  • Indian
  • Simmering
  • Baking
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. 1 cup plain yogurt
  2. 1 tablespoon lemon juice
  3. Cumin powder 2 Teaspoons + 2 Teaspoons
  4. 1 teaspoon ground cinnamon
  5. 2 teaspoons cayenne pepper
  6. 2 teaspoons freshly ground black pepper
  7. 1 tablespoon minced fresh ginger
  8. 1 teaspoon salt, or to taste
  9. 3 boneless skinless chicken breasts, cut into bite-size pieces
  10. 1 tablespoon butter
  11. 1 clove garlic, minced
  12. 1 jalapeno pepper, finely chopped
  13. 2 teaspoons paprika
  14. 1 (8 ounce) can tomato sauce
  15. 1 cup heavy cream or coconut milk
  16. 1/4 cup chopped fresh cilantro

Instructions

  1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt.
  2. Stir in chicken, cover, and refrigerate for 1 hour.
  3. Preheat the oven to 375 degrees Fahrenheit. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 15 minutes on each side or the chicken is almost (80%)done.
  4. The chicken after cooking looks like this.
  5. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Add cilantro leaves.
  6. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt.
  7. Add the coconut milk and cook for 10 minutes.
  8. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes.
  9. Add baked chicken, and simmer for 10 minutes. Cook for another 10 minutes covered and the chicken should be done by now.
  10. Transfer to a serving platter, and garnish with fresh cilantro. Serve with rice/ pulao/ naan/ parata.

Reviews (1)  

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Neema Bhardwaj
Aug-27-2018
Neema Bhardwaj   Aug-27-2018

Deliciously amazing!

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