Chicken Tikka Masala Recipe

Name: Chicken Tikka Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoons Ground Coriander; 1/2 teaspoons Cumin Seeds; 1 cup Plain Yogurt (not Non-fat); 2 cloves Garlic, Smashed With A Knife; 1 whole Lime, Juiced; 3/4 teaspoons Salt; 1/4 teaspoons Pepper; 1/4 teaspoons Cayenne Pepper; 1/4 teaspoons Garam Masala; 1 Tablespoon Canola Oil; 1/2 teaspoons Turmeric; 1 Tablespoon Canola Oil; 1 whole Yellow Onion, Diced; 1 Tablespoon Fresh Ginger, Minced; 2 cloves Garlic, Minced; 1 Tablespoon Garam Masala; 1- 1/4 teaspoon Salt; 1/4 teaspoons Black Pepper; 1/2 teaspoons Cayenne Pepper; 28 ounces, weight Diced Tomatoes; 3/4 cups Cream; 1- 1/2 pound Chicken Breast, Chopped Into 1-inch Cubes; 1 whole Lime, Juiced

Servings: persons

1/2 teaspoons Ground Coriander
1/2 teaspoons Cumin Seeds
1 cup Plain Yogurt (not Non-fat)
2 cloves Garlic, Smashed With A Knife
1 whole Lime, Juiced
3/4 teaspoons Salt
1/4 teaspoons Pepper
1/4 teaspoons Cayenne Pepper
1/4 teaspoons Garam Masala
1 Tablespoon Canola Oil
1/2 teaspoons Turmeric
1 Tablespoon Canola Oil
1 whole Yellow Onion, Diced
1 Tablespoon Fresh Ginger, Minced
2 cloves Garlic, Minced
1 Tablespoon Garam Masala
1- 1/4 teaspoon Salt
1/4 teaspoons Black Pepper
1/2 teaspoons Cayenne Pepper
28 ounces, weight Diced Tomatoes
3/4 cups Cream
1- 1/2 pound Chicken Breast, Chopped Into 1-inch Cubes
1 whole Lime, Juiced

1
Toast coriander and cumin seeds over medium heat for 3-4 minutes.
2
Place the toasted seeds all remaining marinade ingredients in a blender and process on high for thirty seconds or until everything is smooth.
3
Place chicken breast cubes in a bowl and pour marinade over.
4
Cover and refrigerate for three hours or overnight.
5
When ready to cook, preheat broiler.
6
Soak some wooden skewers in cold water for thirty minutes so they dont burn.
7
Then, stick three to four cubes of chicken on each.
8
Place in a foil-lined pan and broil for about 6 minutes per side or until cooked through.
9
Now make the sauce.
10
Heat the tablespoon of canola oil up in a Dutch oven.
11
Saute the diced onion for about 5 minutes and then add the ginger and garlic.
12
Add the garam masala, salt, pepper and cayenne and saute another 30 seconds.
13
Add the diced tomatoes and the cream and simmer for 10 minutesthe sauce will thicken slightly.
14
Add the cooked chicken (removed from the skewers) to the sauce and squeeze a lime over top.
15
Serve with rice or hot garlic naan!

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1/2 teaspoons Ground Coriander, 1/2 teaspoons Cumin Seeds, 1 cup Plain Yogurt (not Non-fat), 2 cloves Garlic, Smashed With A Knife, and more.

Yes, Chicken Tikka Masala falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Tikka Masala

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