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Chicken Tikka Masala

An oldie by goodie!

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Chicken Tikka Masala

Prep Time30 minutes
Cook Time45 minutes
Marinating4 hours
Total Time5 hours 15 minutes
Course: Dinner
Cuisine: Indian
Keyword: Chicken, Meat
Servings: 4 servings
Calories: 614kcal

Ingredients

Ginger-Garlic Paste:

  • ½ cup cloves garlic whole
  • ½ cup fresh ginger peeled, cut into 1/2-inch slices
  • ¼ cup canola oil

Marinade:

  • 1 cup plain yogurt
  • 3 tbsp Ginger-Garlic Paste
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 1 lb boneless, skinless chicken breasts

Sauce:

  • 2 tsp olive oil
  • 3 tbsp butter
  • ⅓ cup Ginger-Garlic Paste recipe follows (or 6 cloves garlic and 2-inch thumb ginger minced)
  • 2 serrano peppers minced (seeds removed if you don’t want it spicy)
  • 2 tbsp tomato paste
  • 1 tsp garam masala
  • 2 tsp paprika
  • 8 Roma tomatoes diced
  • 1 ½ tsp kosher salt
  • 1 cup water
  • 2 tbsp olive oil for chicken
  • ½ cup heavy cream
  • fresh cilantro minced, for garnish

Instructions

Ginger-Garlic Paste:

  • Add 1/2 cup cloves garlic, 1/2 cup fresh ginger, and 1/4 cup canola oil in a mini-food processor and process until it is a semi-smooth paste.

Marinade:

  • In a large tupperware, mix together 1 cup plain yogurt and whisk until it is smooth.
  • Add 3 tbsp Ginger-Garlic Paste, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1 lb boneless, skinless chicken breasts, cut into bite-sized chunks and poked with a fork. Toss everything to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.

Sauce:

  • The cooking goes fairly quickly, so I like to chop the 2 serrano peppers and 8 Roma tomatoes in advance.
  • When you're ready to make the curry, place a large skillet over medium heat and add 2 tsp olive oil and melt 3 tbsp butter.
  • Add the remaining 1/3 cup Ginger-Garlic Paste and the chopped serrano peppers. Saute until lightly browned around the edges.
  • Add 2 tbsp tomato paste and cook until the tomato has darkened in color, about 3 minutes.
  • Add 1 tsp garam masala and 2 tsp paprika and saute for about 1 minute to draw out their flavors.
  • Add the tomatoes, 1 1/2 tsp kosher salt, and 1 cup water, more if the tomatoes do not have a lot of liquid.
  • Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.
  • Meanwhile, cook the chicken in a separate pan with 2 tbsp olive oil. Shake off some of the excess marinade and cook for about 2 minutes on each side. Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce.
  • Once the chicken is done and the sauce is cooked down, use an immersion blender to blend the sauce (or put into a blender or food processor and transfer back to the pan) and bring to a boil again.
  • Add the chicken. Take the heat down to a simmer and cook for about 10 minutes. Add the 1/2 cup heavy cream and stir through.
  • Garnish with fresh cilantro and serve.

Nutrition

Calories: 614kcal | Carbohydrates: 19g | Protein: 30g | Fat: 48g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Trans Fat: 0.4g | Cholesterol: 137mg | Sodium: 1766mg | Potassium: 1056mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2057IU | Vitamin C: 31mg | Calcium: 154mg | Iron: 2mg
Nutrition Facts
Chicken Tikka Masala
Amount Per Serving
Calories 614 Calories from Fat 432
% Daily Value*
Fat 48g74%
Saturated Fat 17g106%
Trans Fat 0.4g
Polyunsaturated Fat 6g
Monounsaturated Fat 22g
Cholesterol 137mg46%
Sodium 1766mg77%
Potassium 1056mg30%
Carbohydrates 19g6%
Fiber 3g13%
Sugar 9g10%
Protein 30g60%
Vitamin A 2057IU41%
Vitamin C 31mg38%
Calcium 154mg15%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.