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 teaspoon Kosher Salt; 1/2 teaspoons Ground Cumin; 1/2 teaspoons Ground Coriander; 1/4 teaspoons Cayenne Pepper; 1- 1/2 pound Boneless Skinless Chicken Breasts, Cut Into Thirds Lengthwise; 1 Tablespoon Vegetable Oil; 1 whole Red Onion, Chopped; 5 cloves Garlic, Chopped, Divided; 2 Tablespoons Chopped Fresh Ginger, Divided; 1 whole Serrano Chile, Seeds Removed And Chopped; 1- 1/2 Tablespoon Tomato Paste; 1 Tablespoon Garam Masala; 1 teaspoon Curry Powder; 28 ounces, weight Fire Roasted, Crushed, Tomatoes; 2 teaspoons Sugar; 7 ounces, weight Plain 2% Greek Yogurt (like Fage); 1 Tablespoon Olive Oil; Juice Of Half A Lemon; Salt To Taste; ⅔ cups Half-and-half; 1/2 cups Chopped Cilantro, For Garnish

Servings: persons

1 teaspoon Kosher Salt
1/2 teaspoons Ground Cumin
1/2 teaspoons Ground Coriander
1/4 teaspoons Cayenne Pepper
1- 1/2 pound Boneless Skinless Chicken Breasts, Cut Into Thirds Lengthwise
1 Tablespoon Vegetable Oil
1 whole Red Onion, Chopped
5 cloves Garlic, Chopped, Divided
2 Tablespoons Chopped Fresh Ginger, Divided
1 whole Serrano Chile, Seeds Removed And Chopped
1- 1/2 Tablespoon Tomato Paste
1 Tablespoon Garam Masala
1 teaspoon Curry Powder
28 ounces, weight Fire Roasted, Crushed, Tomatoes
2 teaspoons Sugar
7 ounces, weight Plain 2% Greek Yogurt (like Fage)
1 Tablespoon Olive Oil
Juice Of Half A Lemon
Salt To Taste
⅔ cups Half-and-half
1/2 cups Chopped Cilantro, For Garnish

1
In a small bowl combine the teaspoon of kosher salt, cumin, coriander, and cayenne pepper, stir with a fork to combine.
2
Coat the chicken strips with the seasoning, making sure to get all sides.
3
Cover the chicken with plastic wrap and refrigerate for at least 30 minutes.
4
Heat the vegetable oil in a large skillet over medium heat.
5
Add the chopped red onion and saute until tender, about 8 minutes.
6
Add three cloves of chopped garlic, one tablespoon of chopped ginger, and the chopped chile to the onions.
7
Stir and saute for about 2 minutes.
8
Add the tomato paste, garam masala, and curry powder to the pan and stir until the spices and tomato paste are combined.
9
Saute for about 5 minutes, add the crushed tomatoes, and sugar, bring to a boil.
10
Reduce the heat and simmer on low heat for at least 20 minutes.
11
Ensure that the ovens rack is in the upper/middle position.
12
Preheat the ovens broiler to high.
13
Combine the yogurt, olive oil, lemon juice, and remaining garlic and ginger in a small bowl.
14
Whisk to combine.
15
Line a baking sheet with foil and top with a cooling rack.
16
Dip the chicken pieces in the yogurt mixture and transfer to the baking sheet.
17
The chicken should have a thick coating of yogurt.
18
Broil the chicken until cooked through, rotating at least once, 10 to 15 minutes.
19
The chicken will be lightly charred.
20
Let the chicken rest for at least five minutes and then cut into bite sized pieces.
21
Taste the tomato sauce for seasoning and adjust.
22
Stir in the half and half and bring back to a simmer.
23
Stir in the chicken.
24
Serve over rice and garnish with cilantro.

236

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 21 ingredients. The key ingredients include: 1 teaspoon Kosher Salt, 1/2 teaspoons Ground Cumin, 1/2 teaspoons Ground Coriander, 1/4 teaspoons Cayenne Pepper, 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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