Chicken Tikka Masala Recipe

Chicken Tikka Masala

Chicken Tikka Masala is Very Easy to Make Right at Home in One Pan With Simple Ingredients

"This is an easy recipe for Chicken Tikka Masala--chicken marinated in yogurt and spices and then served in a tomato cream sauce. Serve with rice or warm pita bread."

Chicken Tikka Masala is a Dish of Chunks of Roasted Marinated Chicken in a Spiced Curry

Ingredients

1 cup yogurt

1 tablespoon lemon juice

2 teaspoons fresh ground cumin

1 teaspoon ground cinnamon

2 teaspoons cayenne pepper

2 teaspoons freshly ground black pepper

1 tablespoon minced fresh ginger

1 teaspoon salt, or to taste

3 boneless skinless chicken breasts, cut into bite-size pieces

4 long skewers

1 tablespoon butter

1 clove garlic, minced

1 jalapeno pepper, finely chopped

2 teaspoons ground cumin

2 teaspoons paprika

1 teaspoon salt, or to taste

1 (8 ounce) can tomato sauce

1 cup heavy cream

1/4 cup chopped fresh cilantro

Directions

• Prep
  30 m
• Cook
  50 m
• Ready In
  2 h 20 m

In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour.

Preheat a grill for high heat.

Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.

Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Chicken Tikka Masala is a Dish Guaranteed to be on Every Indian Restaurant Menu.

Nutrition Facts

Per Serving: 404 calories; 28.9 g fat; 13.3 g carbohydrates; 24.6 g protein; 143 mg cholesterol; 1592 mg sodium.

Chicken Curry

Chicken Curry

Making Indian at home doesn't have to be intimidating—this recipe comes together in under an hour! We suggest pairing it with rice or naan. Check out our easy guide for how to cook rice and make yourself a perfect fluffy bowl of the good stuff.

INGREDIENTS

2 tbsp. 

extra-virgin olive oil

1 

medium yellow onion, chopped

2 lb. 

boneless skinless chicken breasts, cut into 1" pieces

3 

cloves garlic, minced

1 tbsp. 

minced ginger

1 tsp. 

paprika

1 tsp. 

ground turmeric

1 tsp. 

ground coriander

1/2 tsp. 

ground cumin

1 

(15-oz.) can crushed tomatoes

1 1/2 c. 

low-sodium chicken broth

1/2 c. 

heavy cream

Kosher salt

Freshly ground black pepper

Basmati rice or naan, for serving

1 tbsp. 

freshly chopped cilantro, f0r garnish

DIRECTIONS

1. In a large pot over medium-high heat, heat oil. Add onion and cook until soft, 5 minutes. Add chicken and sear until no pink remains, 5 minutes. Stir in garlic and ginger and cook until fragrant, 1 minute.
2. Add spices and cook until very fragrant, 1 minute. Add tomatoes and broth and bring to a simmer. Stir in heavy cream, and season with salt and pepper. Simmer until chicken pieces are cooked through and tender, about 10 minutes. 
3. Serve over rice or with naan, garnished with cilantro.

Indian Butter Chicken

Easy Indian Butter Chicken

Ingredients

1 cup butter, divided

1 onion, minced

1 tablespoon minced garlic

1 (15 ounce) can tomato sauce

3 cups heavy cream

2 teaspoons salt

1 teaspoon cayenne pepper

1 teaspoon garam masala

11/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks

2 tablespoons vegetable oil

2 tablespoons tandoori masala

Directions

• Prep
  15 m
• Cook
  45 m
• Ready In
  1 h

Preheat oven to 375 degrees F (190 degrees C).

1. Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.

2. Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.

3. While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet.

4. Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.

Nutrition Facts

Per Serving: 880 calories; 82.3 g fat; 12.8 g carbohydrates; 26.4 g protein; 303 mg cholesterol; 1461 mg sodium.