Chicken Tikka Masala is a popular Indian dish that is so full of flavor, so easy to make and is better than take-out.
Tender chicken is marinated in spices and yogurt, then cooked in a tomato sauce with spices for a classic Indian flavor.
If you ask a British person what their favorite food is, one of the most popilar answers will be curry. But it must be an Indian curry, the most popular takeaway food in the UK.
Over 200 years ago the first ‘curry house’ opened and it’s been a British food staple ever since and Indian cuisine has become a $5 billion a year industry.
Chicken tikka masala is the most popular Indian dish, but it’s not very waist friendly because it’s loaded with heavy cream. For this recipe I replaced the cream with milk and yogurt.
This switch not only makes this easy Chicken Tikka Masala healthier, but it turns out delicious every time. I found my takeaway right in my own kitchen and the leftovers are even better!
London has more Indian restaurants than Mumbai and Delhi!
Wow. But one can’t just live on takeaway food, (well, my friends might beg to differ) because I prefer to make it myself so I know what ingredients I’m eating, so, this started my quest to find my own ‘takeaway’ recipe.
Chicken Tikka Masala – Step by Step
Chicken breasts are marinated in yogurt and Indian spices.
While the chicken marinates, onions are softened in oil and cooked garlic, ginger and more Indian spices. If you like it spicier, add a pinch of cayenne, paprika or red pepper flakes.
Tomato paste is added to the onions for the start of the rich tomato flavor.
Milk, tomato sauce and the chicken is then added and simmered to tender perfection.
Chicken Tikka Masala in the Slow Cooker
It is easy to convert this stove-top method to the slow cooker. Make the recipe up to step 4. Instead of adding the chicken to the onions and tomato paste, add everything to the slow cooker. Cook on low for 6 hours or high for 3 hours.
A side of naan bread is a must when eating Indian food. I just posted a brand new recipe for the EASIEST Naan Bread (< click for recipe).
- 2 pounds boneless skinless chicken breasts, cut into large cubes
- 5 ounces (2/3 cup) plain yogurt
- 1 tablespoon garam masala
- 1 teaspoon coriander
- 1 teaspoon salt, divided
- 1 1/2 tablespoons vegetable oil
- 1 large onion, cut into large pieces
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, grated
- 1 tablespoon cumin
- 1 teaspoon ground fenugreek
- 1/4 teaspoon salt
- 2 tablespoons tomato paste
- 1-14 oz can tomato sauce/passata/pureed canned tomatoes (see note)
- 1/2 cup milk
- 3 tablespoon fresh cilantro, optional, chopped
- To a large bowl add the yogurt, garam masala, coriander and 1/2 teaspoon salt, mix well. Add in the raw chicken pieces and mix to coat well, cover and refrigerate for 2 hours. After 2 hours remove from the refrigerator.
- To a large saucepan add the vegetable oil over medium heat. Add the onions and cook until softened, about 5 minutes. Add the grated ginger, garlic, cumin, fenugreek and 1/2 teaspoon salt. Stir in the spices until well mixed with the onion and cook for 1 minute, stirring often.
- Stir in the tomato paste and cook for a few seconds while stirring. Add the chicken and yogurt that has been marinating, stir. Add the milk and tomato sauce, mix well.
- Simmer on low heat uncovered until sauce thickens and the chicken is cooked and tender, about 15 minutes. Check for salt and add more if needed.
- Serve over basmati rice and garnish with cilantro with a side of naan bread.
This is not tomato ketchup (I know that in UK & Australia sauce is what you call ketchup). This is pureed tinned tomatoes with no herbs or spices added.
Amount Per Serving: Calories: 380 Saturated Fat: 6g Cholesterol: 152mg Sodium: 1087mg Carbohydrates: 9g Protein: 51g