Chiken Tikka Masala Recipe

Name: Chiken Tikka Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the chicken tikka:; 4 boneless, skinless chicken thighs; 2 boneless, skinless chicken breasts; Juice of 2 lemons; 1 tsp salt; 150ml plain yoghurt; 1 tbsp pureed ginger (use a pestle and mortar); 1 tbsp crushed garlic (about 3 cloves); 11/2 tsp ground cumin; 1 tbsp garam masala; 1 tbsp smoked paprika; For the sauce:; 2 tbsp ghee/clarified butter (or flavourless oil); 2 small onions, chopped; 6 green cardamom pods,; 1 black cardamom pod (optional); 2cm cinnamon stick; 4 cloves; 2 tbsp pureed ginger (use a pestle and mortar); 8 garlic cloves, crushed to a puree; 400g chopped tomatoes; 1 tbsp tomato puree; 2 small green chillies, split; 1 tsp sugar; 50ml whipping cream; 1 tsp paprika; 1/2 tsp fenugreek leaves, ground; 1 tsp garam masala; 1 tbsp lemon juice (optional); Small handful of coriander leaves, to serve

Servings: persons

For the chicken tikka:
4 boneless, skinless chicken thighs
2 boneless, skinless chicken breasts
Juice of 2 lemons
1 tsp salt
150ml plain yoghurt
1 tbsp pureed ginger (use a pestle and mortar)
1 tbsp crushed garlic (about 3 cloves)
11/2 tsp ground cumin
1 tbsp garam masala
1 tbsp smoked paprika
For the sauce:
2 tbsp ghee/clarified butter (or flavourless oil)
2 small onions, chopped
6 green cardamom pods,
1 black cardamom pod (optional)
2cm cinnamon stick
4 cloves
2 tbsp pureed ginger (use a pestle and mortar)
8 garlic cloves, crushed to a puree
400g chopped tomatoes
1 tbsp tomato puree
2 small green chillies, split
1 tsp sugar
50ml whipping cream
1 tsp paprika
1/2 tsp fenugreek leaves, ground
1 tsp garam masala
1 tbsp lemon juice (optional)
Small handful of coriander leaves, to serve

1
The perfect chicken tikka masala
2
Cut the chicken into bite-sized chunks and stir in the lemon juice and salt. Leave to marinade for 30 minutes. Stir the remaining marinade ingredients together and add to the bowl. Stir well to coat, cover and chill overnight, then bring to room temperature before cooking.
3
To make the sauce, heat the ghee or other fat in a frying pan over a medium-high heat and add the onions. Fry until soft and golden brown, stirring regularly. Meanwhile, grind the seeds from the cardamom pods, the cinnamon stick and cloves to a smooth powder using a pestle and mortar.
4
Stir the pureed ginger and garlic into the onions and fry for a couple of minutes, stirring, then add the powdered spices and fry for a minute or so. Tip in the tomatoes and tomato puree plus 300ml water, bring to a simmer, turn the heat down to medium and cook until the oil starts to pool around the sides of the pan.
5
Meanwhile, heat your grill as high as it goes, and thread the chicken on to metal skewers, pushing the pieces well together. Put on a lined baking sheet as close to the grill as possible and grill for six to eight minutes on each side, until nicely charred at the edges.
6
Puree

865

kcal

Calories

Fat

124

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 30 ingredients. The key ingredients include: For the chicken tikka:, 4 boneless, skinless chicken thighs, 2 boneless, skinless chicken breasts, Juice of 2 lemons, and more.

Yes, Chiken 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.

Chiken Tikka Masala

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