Chicken Tikka Masala

Name: Chicken Tikka Masala
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes; 1/2 cup plain yogurt; 1 tbsp lemon juice, freshly squeezed; 1 tbsp fresh ginger, grated; 2 garlic cloves, minced; 1 tsp garam masala; 1/2 tsp ground cumin; 1/2 tsp ground turmeric; 1/2 tsp chili powder; 1/2 tsp salt; 2 tbsp unsalted butter; 1 tbsp vegetable oil; 1 onion, finely diced; 2 garlic cloves, minced; 1 tbsp fresh ginger, grated; 2 tbsp tomato paste; 1 tsp garam masala; 1/2 tsp ground cumin; 1/2 tsp ground coriander; 1/2 tsp paprika; 14 oz crushed tomatoes; 1/2 cup heavy cream; 1 tsp sugar; 1/2 tsp salt, to taste; 2 tbsp fresh cilantro, chopped, for garnish

A rich and creamy curry dish featuring marinated chicken pieces in a spiced tomato-based sauce. This popular Indian-inspired recipe combines aromatic spices with tender chicken for a flavorful dinner option.

70 minMediumServes 4450 cal/serving

IndianDinnerStovetopHigh ProteinPork-Free

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Ingredients

1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1/2 cup plain yogurt
1 tbsp lemon juice, freshly squeezed
1 tbsp fresh ginger, grated
2 garlic cloves, minced
1 tsp garam masala
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp chili powder
1/2 tsp salt
2 tbsp unsalted butter
1 tbsp vegetable oil
1 onion, finely diced
2 garlic cloves, minced
1 tbsp fresh ginger, grated
2 tbsp tomato paste
1 tsp garam masala
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp paprika
14 oz crushed tomatoes
1/2 cup heavy cream
1 tsp sugar
1/2 tsp salt, to taste
2 tbsp fresh cilantro, chopped, for garnish

Instructions

1

In a large bowl, combine 1/2 cup plain yogurt, 1 tbsp freshly squeezed lemon juice, 1 tbsp grated fresh ginger, 2 minced garlic cloves, 1 tsp garam masala, 1/2 tsp ground cumin, 1/2 tsp ground turmeric, 1/2 tsp chili powder, and 1/2 tsp salt to make the marinade.
2

Add 1 1/2 lbs cut into 1-inch cubes boneless, skinless chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours.
3

When ready to cook, preheat your oven to 450°F (230°C) or prepare a grill.
4

Thread the marinated chicken onto skewers (if using wooden skewers, soak them in water for 30 minutes first) and place on a baking sheet lined with foil.
5

Bake or grill the chicken for 12-15 minutes, turning halfway, until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
6

While the chicken is cooking, prepare the sauce. In a large pan, heat 2 tbsp unsalted butter and 1 tbsp vegetable oil over medium heat.
7

Add 1 finely diced onion and sauté until soft and translucent, about 5 minutes.
8

Add 2 minced garlic cloves and 1 tbsp grated fresh ginger, and cook for another minute until fragrant.
9

Stir in 2 tbsp tomato paste and cook for 1-2 minutes.
10

Add 1 tsp garam masala, 1/2 tsp ground cumin, 1/2 tsp ground coriander, and 1/2 tsp paprika. Cook for 30 seconds to toast the spices.
11

Pour in 14 oz crushed tomatoes and bring to a simmer. Cook for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
12

Stir in 1/2 cup heavy cream and 1 tsp sugar. Simmer for another 5 minutes.
13

Add the cooked chicken pieces to the sauce, discarding the skewers. Simmer for 5 more minutes to allow the flavors to meld.
14

Taste and adjust seasoning with 1/2 tsp to taste salt as needed.
15

Garnish with 2 tbsp chopped, for garnish fresh cilantro before serving. Serve hot with rice or naan bread.

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Questions

What oven temperature does Chicken Tikka Masala need?

For Chicken Tikka Masala, the oven is set to 450 F (about 230 C) in step 3. The longest stretch at that heat is 15 minutes, in step 5. The target internal temperature is 165 F (about 75 C), given in step 5. A probe thermometer removes the guesswork.

Why soak the skewers for Chicken Tikka Masala?

Step 4 reads: "Thread the marinated chicken onto skewers (if using wooden skewers, soak them in water for 30 minutes first) and place on a baking sheet lined with foil." Dry wood burns. The soak in step 4 keeps the skewers from catching over the heat; metal skewers need none.

What can I use instead of garam masala in Chicken Tikka Masala?

The entry for Chicken Tikka Masala calls for 1 tsp garam masala. In its place: Mix two parts each of ground cumin and coriander with one part each of black pepper, cinnamon and cardamom. Curry powder is a different blend but works in a pinch.

Can I use chicken thighs instead of chicken breasts in Chicken Tikka Masala?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Chicken Tikka Masala uses 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes.

How hot is Chicken Tikka Masala?

Only mildly. The heat in Chicken Tikka Masala comes from 1/2 tsp chili powder. For a milder plate, halve the chili powder; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How many calories are in Chicken Tikka Masala?

One serving (the recipe makes 4) is about 450 calories, with 15 g protein, 30 g carbohydrate and 22 g fat, plus 4 g fiber and 647 mg sodium. The figures are estimates computed from the ingredient list.

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