Chicken Tikka Masala
Tender chicken is marinated in spices and yogurt, then cooked in a tomato sauce with spices for a classic Indian flavor.
Ingredients
For the marinade:
- 2 pounds (907 grams) boneless skinless chicken breasts cut into large cubes
- ⅔ cup (170 grams) plain yogurt
- 1 garlic clove finely chopped or grated
- 1 teaspoon fresh ginger grated
- 1 tablespoon garam masala
- 1 teaspoon coriander
- ½ teaspoon salt
For the sauce:
- 1 ½ tablespoons vegetable oil
- 1 cup (132 grams) yellow onion cut into large pieces
- 1 tablespoon fresh ginger grated
- 3 cloves garlic peeled and finely chopped or grated
- 1 teaspoon cumin
- 1 teaspoon garam masala
- ½ teaspoon salt you can add more at the end
- 2 tablespoons tomato paste (puree in the UK)
- ⅓ cup (78 ml) whole milk
- 1 cup (236 ml) tomato passata
- 1 teaspoon granulated sugar
- 3 tablespoons fresh cilantro chopped (optional)
Instructions
Prepare the marinade:
- To a large bowl add the yogurt, garlic, ginger, garam masala, coriander, salt, mix well. Add in the chicken pieces and mix to coat well, cover allow to sit at room temperature for 1 hour.
Make the sauce:
- 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, garam masala and 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, tomatoes or passata and sugar, 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.
Video
Nutrition
Calories: 380kcal | Carbohydrates: 9g | Protein: 51g | Saturated Fat: 6g | Cholesterol: 152mg | Sodium: 1087mg