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Chicken Tikka Masala

Chicken Tikka Masala

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 Time: 20 minutes
Cook Time: 39 minutes
Total Time: 59 minutes
Course: Main Course
Cuisine: Indian
Keyword: Chicken Tikka Masala
Servings: 4
Calories: 287kcal

Equipment

  • A Wok

Ingredients

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

Serving: 1cup | Calories: 287kcal | Carbohydrates: 7g | Protein: 26g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 77mg | Sodium: 694mg | Potassium: 675mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1035IU | Vitamin C: 13.4mg | Calcium: 77mg | Iron: 1.7mg
Tried this recipe?Let us know how it was!