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| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Passive Time | 1 hour |
| Servings |
servings
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Ingredients
- CHICKEN MARINADE
- 3 boneless skinless chicken breasts
- 1/2 C plain yogurt
- Juice of 1 lemon
- 9 cloves garlic minced
- 1 1/2 Tbsp minced ginger
- 3 tsp salt
- 3 tsp ground cumin
- 3 tsp garam masala
- 3 tsp paprika
- SAUCE
- 3 Tbsp Oil
- 1 1/2 large onion finely chopped
- 3 Tbsp minced ginger
- 14 cloves garlic minced
- 3 tsp ground cumin
- 3 tsp ground turmeric
- 3 tsp ground coriander
- 3 tsp paprika
- 3 tsp chili powder
- 3 tsp garam masala
- 1 1/2 Tbsp tomato puree
- 3 1/2 C tomato sauce
- 1 1/4 C water
- 1 C heavy cream
- chopped fresh cilantro leaves for garnish
- cooked rice for serving
- naan bread for serving
Ingredients
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Instructions
- Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika and stir until well-coated.
- Cover and refrigerate for at least 1 hour, or overnight.
- Preheat the oven to 500°F (260°C). Line a high-sided baking pan or roasting tray with parchment paper.
- Place the marinated chicken pieces on bamboo or wooden skewers, then set them over the prepared baking pan, making sure there is space underneath the chicken to help distribute the heat more evenly. Bake for about 15 minutes, until slightly dark brown on the edges.
- Make the sauce: Heat the oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned. Add the cumin, turmeric, coriander, paprika, chili powder, and garam masala and stir constantly for about 30 seconds, until the spices are fragrant. Stir in the tomato puree, tomato sauce, and 1 ¼ cups of water, then bring to a boil and cook for about 5 minutes. Pour in the cream.
- Remove the chicken from the skewers and add to the sauce, cooking for another 1-2 minutes. Garnish with cilantro and serve over rice or alongside naan bread.
- Enjoy!
Recipe Notes
Original Recipes:Â Â https://tasty.co/recipe/homemade-chicken-tikka-masala
The comments for the original recipe were that the wooden skewers should be soaked to prevent burning, and that there should be more spice. Since nothing is really spicy that I know of, I increased the seasonings by 50%.
Also, these can be air fried at 350F for 20 minutes, very tender and juicy, but didn't have the charred corners. And we think maybe our oven runs a bit hot, so do please beginning checking after the first 15 minutes and adjust as needed.
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Nutrition Facts
Chicken Tikka Masala
Amount Per Serving
Calories 617
Calories from Fat 270
% Daily Value*
Total Fat 30g
46%
Saturated Fat 10g
50%
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 228mg
76%
Sodium 1683mg
70%
Potassium 866mg
25%
Total Carbohydrates 25g
8%
Dietary Fiber 6g
24%
Sugars 9g
Protein 68g
136%
Vitamin A
58%
Vitamin C
53%
Calcium
13%
Iron
29%
* Percent Daily Values are based on a 2000 calorie diet.