Chicken Tikka Masala Recipe
This tasty chicken tikka masala recipe is perfect to make at home and tastes as flavorful and delicious as your favorite Indian restaurant. The creamy tomato sauce is full of earthy spices and juicy marinated chicken and tastes great served over basmati rice with a side of Naan bread.
Servings: 6 people
Calories: 524kcal
Ingredients
Chicken Masala Marinade
- 1½ pounds chicken breasts cup into 1" pieces
- 1/4 cup plain Greek yogurt
- 2½ tablespoons olive oil (divided)
- 2 teaspoons lime juice fresh
- 1 clove garlic minced
Tikka Masala Sauce
- 1 tablespoon ground coriander
- 1½ teaspoons cumin
- 1/2 teaspoon cardamom
- 1/2 teaspoon nutmeg
- 1½ teaspoons paprika
- 1/2 teaspoon cayenne
- 1/2 teaspoon ground ginger
- 4 tablespoons butter
- 1/2 large onion diced
- 1 10.75-ounce can tomato puree
- 1 cup water
- 1/2 cup half & half
- 1/2 teaspoon salt
Instructions
- In a large mixing bowl, add the 1" piece of chicken, Greek yogurt, 2 tablespoons of the olive oil, lime juice, and minced garlic. Use tongs to mix the ingredients and coat the chicken in the marinade. Cover with plastic wrap and transfer to the fridge to marinate for about 4 hours.
- After the chicken has marinated, add the remaining 1/2 tablespoon of olive oil to a saute pan and heat over medium high heat. Remove the chicken from the marinade and allow it to drain. Add the chicken to the hot pan and cook until golden brown on all sides and cooked through. Set aside.
- To make the tikka masala sauce, add the butter to a large saute pan and heat over medium. Once melted, add the onions and cook, stirring occasionally, until translucent and golden (about 5-7 minutes).
- Meanwhile, in a small bowl combine the coriander, cumin, cardamom, nutmeg, paprika, cayenne, and ginger. Mix, then add the spice mixture to the cooked onions along with the tomato puree, water, half and half, and salt. Bring the mixture to a boil while stirring.
- Reduce to a simmer, then add the cooked chicken and allow to simmer for about 5 minutes.
- Top with fresh cilantro and serve warm over cooked basmati rice or with Naan bread. Enjoy!
Notes
Storing leftovers: store leftovers in an airtight container in the fridge for up to 5 days.
Reheating: either reheat in a microwave, or warm gently in a saucepan over medium heat.
Nutrition
Calories: 524kcal | Carbohydrates: 68g | Protein: 26g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 76mg | Sodium: 449mg | Potassium: 1770mg | Fiber: 7g | Sugar: 17g | Vitamin A: 2204IU | Vitamin C: 35mg | Calcium: 123mg | Iron: 7mg