Chicken Tikka Masala

5 from 7 votes

This easy Chicken Tikka Masala cooks on the stovetop. It tastes just like your favorite Indian take-out. It can be ready in under an hour. This recipe is my son Luke's take on Tikka.

Prep Time20

Active Time39

Total Time59

Course: Main Course

Cuisine: Indian

Keyword: Chicken Tikka Masala

Yield:

Calories: 287kcal

Equipment

A Wok

Materials

Marinade in fridge for at least 10 minutes

1 lb Chicken thighs cut into 1-inch cubes
2 Tbsp lemon juice half lemon
1 tsp salt

Marinade part 2: 10 minutes more

1 Tbsp Garam marsala
1 tsp Cumin
1 tsp Coriander
1 tsp Pepper
1/2 tsp Cinnamon
1/2 tsp chili powder
1/2 tsp paprika
2 Tbsp Yogurt

To Cook the Chicken

3 Tbsp Ginger chopped
3 cloves Garlic chopped
2 Tbsp Peanut Oil
1 medium onion sliced
1 jalapeño pepper minced
1 Tbsp chopped Ginger
2 cloves Garlic chopped
1 tsp garam marsala
1 tsp curry powder
½ tsp turmeric
¼ tsp chili powder
½ tsp paprika
½ tsp crushed red pepper
pinch of cayenne
Salt & Pepper
1 Tbsp brown sugar
1 Tbsp tomato paste
1 14 oz can pureed tomatoes
¾ cup heavy cream
Chopped Cilantro for Garnish

Instructions

Marinate the chicken in lemon juice and salt for 10 minutes
Add spices for “Marinade #2” to chicken. Marinate for 10 more minutes
Heat Peanut oil in pan on medium
Add sliced onion, cook 2-3 min
Add ginger and chopped chilies jalapeño cook 30 seconds
Add 2 cloves chopped garlic, cook 1 minute
Add the following spices - 1 Tsp garam marsala, 1 Tsp curry powder, 1/2 Tsp turmeric, 1/4 tsp chili powder, 1/2 Tsp paprika, 1/2 tsp crushed red pepper, pinch of cayenne – cook 1 minute
1 Tbsp brown sugar – cook 15 seconds
Add 1 Tbsp tomato paste in a hot spot
14 oz. can pureed tomatoes
Bring to boil, then simmer 2 - 3 min
Pour everything in blender and blend well
Heat 1 tbsp oil, then sauté chicken until lightly browned
Add sauce from blender and coat chicken
Add 3/4 cup heavy cream, Simmer at least 10 min
Garnish with cilantro
Serve over basmati rice with naan

Video

Nutrition