Best Tikka Masala Recipe
Servings 4 people
This Easy Chicken Tikka Masala Recipe is a delicious British Indian recipe made with a rich and creamy tomato curry sauce loaded with bold spices and chicken.
Ingredients
- 1 teaspoon ground coriander
- 1 teaspoon ground garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground smoked paprika
- ½ teaspoon ground turmeric
- ½ teaspoon ground cardamom
- ½ to 2 teaspoons ground cayenne pepper see notes
- ¼ teaspoon ground cinnamon
- 1 large white onion diced
- 2 tablespoons salted butter
- 2 cloves garlic minced
- 15 ounces tomato sauce canned (not marinara)
- 1 cup heavy cream
- 2 large chicken breasts about 1 - 1¼ pound
- salt
- pepper
- 1 tablespoon avocado oil olive oil or vegetable oil may be used
Instructions
- Combine 1 teaspoon ground coriander, 1 teaspoon ground garam masala, 1 teaspoon ground cumin, 1 teaspoon ground smoked paprika, ½ teaspoon ground turmeric, ½ teaspoon ground cardamom, ½ to 2 teaspoons ground cayenne pepper, and ¼ teaspoon ground cinnamon in a small bowl. Set aside.
- Add the diced 1 large white onion and 2 tablespoons salted butter to a large pot over medium heat and cook until onions are translucent, stirring frequently for about 5 minutes.
- Add 2 cloves garlic (minced) and saute for 1 minute, stirring frequently so as not to burn. If more butter is needed, feel free to add a little.
- Add in half of the spice mixture and stir to combine.
- Add 15 ounces tomato sauce 1 cup heavy cream, and the remaining spices and stir to combine.
- Continue to cook over medium-low heat until the sauce thickens, stirring frequently. The cook time can vary depending on the type of pan and stove you're cooking on, but generally between 10 and 15 minutes.
- While the sauce is cooking, slice 2 large chicken breasts into two cutlets each, creating four equally sized pieces, and season the chicken with salt and pepper.
- Add 1 tablespoon avocado oil to a large pan and cook the chicken breasts over medium heat until golden brown on both sides and the internal temperature reaches 165°F.
- Chop the chicken into chunks and add it to the sauce. Let lightly simmer for a couple of minutes.
- Serve over basmati rice with naan bread.
Notes
- Chicken Tikka Masala is generally spicy, but you can control the amount of spice in the dish with how much cayenne pepper you add. I would recommend about 1/2 teaspoon if you like things a little milder and then work your way up from there a 1/2 teaspoon at a time. Remember that the heat will build, so if you have leftovers, they're likely going to be hotter than when you first made the dish.
- If you have the time, you can cut the chicken into chunks before cooking instead of cooking as cutlets and cutting after.
- If you want a more authentic chicken tikka masala, go ahead and marinate the chicken overnight with 1/2 cup of Greek yogurt, 2 tablespoons of lemon juice, and the half of the spice mixture you would have added with the tomato sauce in step 5. Add the chicken to skewers and bake at 500 degrees F for 15 minutes.
Nutrition
Calories: 397kcal | Carbohydrates: 11g | Protein: 15g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 132mg | Sodium: 698mg | Potassium: 676mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1980IU | Vitamin C: 11.4mg | Calcium: 69mg | Iron: 1.9mg
Find it online: www.sugarandsoul.co/chicken-tikka-masala/