Chicken Tikka Masala

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Chicken Tikka Masala


Chicken tikka masala is a curry that is popular in the United Kingdom, in fact it’s reported to be one of the most popular dishes there! I am a huge fan of curries of all sorts and chicken tikka masala is one that regularly gets made! The basic recipe starts out with chunks of chicken that is marinated and roasted/grilled and it is pretty similar to tandoori chicken. Next up is the sauce or gravy which is super tasty and it includes paprika, tomatoes and turmeric which gives the dish it’s stereotypical orange-ish or red-ish colour. One of the primary seasonings is garam masala which is a blend of warm spices and it is included in the marinade and in the sauce two times, once to meld in with the sauce and a second time near the end for the hit of aromatics. Butter and cream round the gravy out making it so creamy, delicious and good! Chicken tikka masala can be served by itself, or over rice, pasta, etc. or with naan, paratha, etc. for scooping!


Prep Time: 10 minutes Marinate time: 8 hours Cook Time: 20 minutes Total Time: 30 minutes




































Ingredients:

    For the marinated chicken:

  • 1 pound chicken (boneless and skinless), cut into bite sized pieces
  • 2 tablespoons plain yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon garlic, minced/grated
  • 1 tablespoon ginger, minced/grated
  • 1 tablespoon garam masala
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper (or to taste)
  • 1 tablespoon paprika
  • 1 teaspoon cumin, toasted and ground)
  • 1/4 teaspoon salt

    • For the sauce:
  • 2 tablespoons butter
  • 1 onion, diced
  • 1 serrano chili, diced
  • 1 tablespoon garlic, minced/grated
  • 1 tablespoon ginger, minced/grated
  • 1 tablespoon garam masala
  • 1/2 teaspoon turmeric
  • 1 teaspoon cumin, toasted and ground
  • 1 tablespoon paprika
  • 1/4 teaspoon cayenne pepper
  • 2 cups tomato puree (1 15 ounce can)
  • 1/4 cup heavy cream
  • 1 tablespoon dried fenugreek leaves (optional)
  • 1 teaspoon garam masala
  • salt to taste
Directions:
    For the marinated chicken:
  1. Marinate the chicken in the mixture of the yogurt, lemon juice, garlic, ginger, garam masala, turmeric, cayenne, paprika, cumin, and salt for 20 minutes to overnight.
  2. Shake off the excess marinade and grill, or pan sear, over medium-high heat, until lightly charred and cooked, about 2-4 minutes per side, before setting aside.
    3. For the sauce:
  3. Melt the butter in a large pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
  4. Add the mixture of the serrano chili, garlic, ginger, garam masala, turmeric, cumin, paprika, and cayenne and cook until fragrant, about a minute.
  5. Add the tomato puree and chicken, bring to a boil, reduce the heat and simmer for 10 minutes.
  6. Add the cream, fenugreek leaves, and garam masala and season with salt to taste before enjoying over rice, with naan, paratha, etc.


Nutrition Facts: Calories 432, Fat 30g (Saturated 12g, Trans 0.3g), Cholesterol 121mg, Sodium 441mg, Carbs 19g (Fiber 5g, Sugars 7g), Protein 25g

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