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Name: Chicken Tikka Masala Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5
Ingredients: 28 oz boneless chicken thighs (skinless, cut into bite-sized pieces); 1 cup plain yogurt; 1 1/2 tablespoon garlic (minced); 1 tablespoon ginger (fresh, crushed or minced); 2 teaspoon garam masala; 1 teaspoon turmeric; 1 teaspoon ground cumin; 1 teaspoon Kashmiri chili (or 1/2 teaspoon ground red chili powder); 1 teaspoon salt; 2 tablespoon vegetable oil (or canola oil); 2 tablespoon butter; 2 small onions (or 1 large onion, finely diced); 1 1/2 tablespoon garlic (finely grated); 1 tablespoon ginger (finely grated); 1 1/2 teaspoon garam masala; 1 1/2 teaspoon ground cumin; 1 teaspoon turmeric powder; 1 teaspoon ground coriander; 14 ounce tomato puree (tomato sauce/Passata); 1 teaspoon Kashmiri chili (optional for colour and flavour); 1 teaspoon red chili powder (adjust to your taste preference); 1 teaspoon salt; 1 1/4 cup heavy ( or thickened cream, use evaporated milk for lower calories); 1 teaspoon brown sugar; 1/4 cup water (if needed); 4 tablespoon cilantro (fresh coriander to garnish)

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Chicken Tikka Masala Recipe

Chicken Tikka Masala is creamy and easy to make right at home, in one pan with simple ingredients! Full of incredible flavours, it rivals any Indian restaurant! Aromatic golden chicken pieces in an incredible creamy curry sauce.

Prep: 15 minCook: 30 minServings: 5

Ingredients

28 oz boneless chicken thighs (skinless, cut into bite-sized pieces)
1 cup plain yogurt
1 1/2 tablespoon garlic (minced)
1 tablespoon ginger (fresh, crushed or minced)
2 teaspoon garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon Kashmiri chili (or 1/2 teaspoon ground red chili powder)
1 teaspoon salt
2 tablespoon vegetable oil (or canola oil)
2 tablespoon butter
2 small onions (or 1 large onion, finely diced)
1 1/2 tablespoon garlic (finely grated)
1 tablespoon ginger (finely grated)
1 1/2 teaspoon garam masala
1 1/2 teaspoon ground cumin
1 teaspoon turmeric powder
1 teaspoon ground coriander
14 ounce tomato puree (tomato sauce/Passata)
1 teaspoon Kashmiri chili (optional for colour and flavour)
1 teaspoon red chili powder (adjust to your taste preference)
1 teaspoon salt
1 1/4 cup heavy ( or thickened cream, use evaporated milk for lower calories)
1 teaspoon brown sugar
1/4 cup water (if needed)
4 tablespoon cilantro (fresh coriander to garnish)

Instructions

In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows). Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.) Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.  Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally. Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour. Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed. Garnish with cilantro (coriander) and serve with hot garlic butter rice and fresh homemade Naan bread!

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