Chicken Tikka Masala
author/source:"Once Upon A Chef"
rating:*****
tags: recipe web OnceUponAChef chicken mediterranean indian dinner main-dish
creation date: 2023-08-20
mod date: 2023-08-20
Chicken Tikka Masala
Chicken tikka masala is a dish of yogurt-marinated broiled chicken in a creamy, spice-infused tomato sauce.
Servings: 4 to 6
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 60 Minutes plus at least 1 hour to marinate the chicken
Ingredients
For the Chicken
| Amount | Ingredient | Notes |
|---|---|---|
| 1/2 Cup | Whole Milk Yogurt | |
| 1 1/2 tsp | Salt | |
| 1 tsp | Turmeric | |
| 1 tsp | Garam Masala | can substitute curry powder |
| 1 tsp | Ground Coriander | |
| 1 tsp | Ground Cumin | |
| 2 lbs | Boneless Skinless Chicken Breasts | cut into 2-inch chunks |
For the Sauce
| Amount | Ingredient | Notes |
|---|---|---|
| 4 T | Unsalted Butter | |
| 1 Medium | Yellow Onion | finely chopped |
| 1 T | Fresh Ginger | finely chopped |
| 1 1/4 tsp | Garam Masala | can substitute curry powder |
| 1 1/4 tsp | Ground Coriander | |
| 1 3/4 tsp | Ground Cumin | |
| 1 (14oz) Can | Crushed Tomatoes | |
| 1 1/4 Cup | Heavy Cream | |
| 1 tsp | Salt | |
| 1 tsp | Sugar | |
| 1/4 tsp | Fresh Ground Black Pepper |
Instructions
- n a bowl large enough to hold the chicken, whisk together the yogurt, salt, turmeric, garam masala, coriander, and cumin.
- Add the chicken and mix until it is evenly coated.
- Cover and marinate in the refrigerator for at least 1 hour or overnight.
- Preheat the broiler and set an oven rack in the top position.
- Line a baking sheet with aluminum foil and set a wire rack on top; spray the rack with nonstick cooking spray.
- Place the chicken on the prepared rack, spooning any marinade left in the bowl over the chicken.
- Broil for 7 to 8 minutes, until browned on top. (The chicken does not need to be flipped over.) While the chicken cooks, start the sauce.
- To make the sauce:
- Melt the butter over medium heat in a large pan.
- Add the onions and ginger and cook, stirring frequently, until softened, 5 to 7 minutes.
- Do not brown; reduce the heat if necessary.
- Add the spices and cook 2 minutes more.
- Add the tomatoes, heavy cream, salt, sugar, pepper and ½ cup water.
- Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until thickened, about 15 minutes.
- Taste and adjust seasoning if necessary (I usually add a bit more salt and sugar).
- Add the broiled chicken to the sauce and simmer until the chicken is warmed through and fully cooked, a few minutes.
- Serve with buttered Indian basmati rice and/or naan
Note
Check out easy guidance on how to peel, grate, and chop fresh ginger here.
Make Ahead: Feel free to make this dish entirely ahead of time. Reheat the chicken in the sauce on the stovetop over medium-low heat until warmed through.
Nutrition Information
- Per serving
- Calories: 475
- Fat: 31 g
- Saturated fat: 18 g
- Cholesterol: 201 mg
- Sodium: 745 mg
- Carbohydrates: 11 g
- Fiber: 7 g
- Sugar: 2 g
- Protein: 38 g
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