Chicken Tikka Masala
This is one of my favorite Indian food recipes and I have tried a lot of versions of Tikka Masala. This is a keeper. It's got all of the flavors and spices that I love in Indian food. Enjoy!
Equipment
Ingredients
For the marinade:
- 7 ounce plain Greek yogurt or dairy free alternative
- 1 tbsp garam masala
- 1 tbsp fresh lemon juice
- 1 tsp ground black pepper
- ¼ tsp ground ginger
For the sauce:
- 1 15 oz. can tomato sauce
- 1 ½ cups heavy whipping cream or dairy-free alternative
- 5 cloves garlic minced
- 2 tsp garam masala
- ½ tsp ground paprika
- ½ tsp salt
- ¼ tsp ground cayenne
- 2 tsp curry powder
Instructions
Marinade Instructions:
- Stir together all marinade ingredients except chicken in large bowl until well-mixed. Set aside. Wash and pat dry chicken with a paper towels. Cut chicken into bite-sized chunks or about 1/2 inch in size. Stir chicken chunks into marinade until well-coated. Cover and refrigerate marinaded chicken for at least 1 hour.1 lb. boneless skinless chicken breasts, 7 ounce plain Greek yogurt, 1 tbsp garam masala, 1 tbsp fresh lemon juice, 1 tsp ground black pepper, ¼ tsp ground ginger
Searing Instructions:
- Heat pan over medium high heat and spray with cooking spray or coconut oil. Add 1/2 of marinaded chicken to the pan and spread them out. Cook until golden brown and a bit charred. This should take a few minutes on all sides. As they finish searing, transfer to large plate and set aside. Repeat with remaining chicken and set all browned pieces aside.
Simmer Instructions:
- Reduce pan to medium heat. Add all sauce ingredients to the empty pan, stirring for a minute until mixed. Add seared chicken chunks (without drippings) to pan and submerge in sauce; no need to stir. Bring sauce to a simmer and cook for 20 minutes. Stir occasionally and decrease heat as needed to maintain light simmer and not burn the mixture.1 15 oz. can tomato sauce, 1 ½ cups heavy whipping cream, 5 cloves garlic, 2 tsp garam masala, ½ tsp ground paprika, ½ tsp salt, ¼ tsp ground cayenne
- Once ready, the chicken should be cooked through (no pink) and the sauce should be slightly thickened and orange. Remove from the heat, serve and enjoy.
Notes
Feel free to substitute any ingredients to support any food sensitivities or food preferences.
Nutrition
Calories: 1940kcal | Carbohydrates: 31g | Protein: 131g | Fat: 143g | Saturated Fat: 85g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 36g | Trans Fat: 0.1g | Cholesterol: 704mg | Sodium: 1874mg | Potassium: 2442mg | Fiber: 4g | Sugar: 18g | Vitamin A: 6110IU | Vitamin C: 19mg | Calcium: 520mg | Iron: 3mg