Chicken Tikka Masala
Keep reading to find out how to make the very popular and delicious Indian food, Chicken Tikka Masala.
Servings: 5 People
Calories: 432kcal
Ingredients
For the Chicken
- 2 lbs chicken breasts cut into cubes
- 3/4 cup greek yogurt plain
- 1 1/2 tbsp garam masala
- 1 tbsp coriander
- 1 1/2 tbsp salt
- 1/2 tbsp ground turmeric
- 1/2 tbsp paprika
- 1/2 tbsp ground ginger
- 1/2 tbsp ground cumin
For the Sauce
- 2 tbsp ghee can replace with butter or another oil of your choice
- 1 tbsp grated ginger
- 1 onion finely chopped
- 5 cloves garlic finely chopped
- 1 tbsp ground cumin
- 1 tbsp ground turmeric
- 1 tbsp ground fenugreek
- 1 can tomato puree
- 1 can evaporated milk can replace with coconut milk
- salt to taste
- cayenne pepper to taste
- cilantro chopped, optional
Instructions
For the Chicken
- Combine all of the ingredients in a plastic bag or a large bowl with a lid.
- Shake the bag or stir everything together and let it marinate all night.
- Once marinated, cook the chicken in a skillet with one tablespoon of oil or butter until it is cooked through. Set aside
For the sauce
- Add the ghee to a hot skillet with the onion and saute for about 3 minutes.
- Add the ginger and cook for one additional minute.
- Add the garlic and let caramelize over medium heat for approximately 5 minutes.
- Add the rest of the spice and the tomato puree and let reduce for approximately 15 minutes.
- Add the evaporated milk.
- At this point, you can use an immersion blender or a standard blender to blend the sauce so that it is extra smooth, although this is not required.
- Add the chicken to the skillet with the sauce and let cook for 10 additional minutes.
- Serve hot with rice.
Nutrition
Serving: 1Person | Calories: 432kcal | Carbohydrates: 19g | Protein: 48g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 153mg | Sodium: 2407mg | Potassium: 1253mg | Fiber: 3g | Sugar: 10g | Vitamin A: 770IU | Vitamin C: 12.3mg | Calcium: 271mg | Iron: 4.7mg
Tried this recipe?Mention @mylatinatable or tag #mylatinatable!