Indian CuisineMain-Course

Chicken Tikka Masala Recipe

Ingredients

for 5 servings

Chicken Marinade

  • 3 boneless, skinless chicken breasts
  • ½ cup plain yogurt(125 g)
  • 2 tablespoons lemon juice
  • 6 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 2 teaspoons salt
  • 2 teaspoons ground cumin
  • 2 teaspoons garam masala
  • 2 teaspoons paprika

Sauce

  • 3 tablespoons oil
  • 1 large onion, finely chopped
  • 2 tablespoons minced ginger
  • 8 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 2 teaspoons chili powder
  • 2 teaspoons garam masala
  • 1 tablespoon tomato puree
  • 3 ½ cups tomato sauce(800 g)
  • 1 ¼ cups water(300 mL)
  • 1 cup heavy cream(250 mL)
  • ¼ cup fresh cilantro(10 g), for garnish
  • cooked rice, for serving
  • naan bread, for serving

Preparation

  1. Cut the chicken into bite-sized pieces. Stir together the cubed chicken, yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika until well-coated.
  2. Refrigerate for at least an hour, or overnight.
  3. Preheat the oven to 500 degrees Fahrenheit (260 degrees Celsius). Use parchment paper to line a high-sided baking pan or roasting tray.
  4. Place the marinated chicken on bamboo or wooden skewers, then set them over the preheated baking pan, leaving room underneath the chicken to assist spread heat more evenly. Bake for about 15 minutes, or until the edges are slightly dark brown.
  5. Prepare the sauce: In a large pot over medium heat, heat the oil, then sauté the onions, ginger, and garlic until soft but not browned. Stir in the cumin, turmeric, coriander, paprika, chili powder, and garam masala for about 30 seconds, or until the spices are fragrant. Bring to a boil and cook for about 5 minutes after adding the tomato puree, tomato sauce, and 14 cup water. Pour the cream in.
  6. Cook for another 1-2 minutes after removing the chicken off the skewers and adding it to the sauce. Garnish with cilantro and serve with rice or naan bread.

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