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–+ servings
CHICKEN TIKKA MASALA

Irresistibly Creamy Chicken Tikka Masala to Savor Tonight

Indulge in this creamy chicken tikka masala, a delicious and gluten-free Indian classic made with yogurt.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Indian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 kg Chicken (breast or thigh) Can substitute with chicken thighs for a juicier option.
  • 1 cup Yogurt Substitute with buttermilk or coconut yogurt for a dairy-free option.
  • 2 tbsp Lemon Juice Essential for flavor balance; no substitute recommended.
  • 2 tbsp Ginger-Garlic Paste Store-bought or homemade works well.
For the Spice Blend
  • 1 tsp Ground Cumin Can adjust quantities based on preference.
  • 1 tsp Ground Coriander Can adjust quantities based on preference.
  • 1 tsp Turmeric Integral for signature taste.
  • 1 tsp Paprika Smoked paprika can be used for extra smokiness.
  • 1 tsp Garam Masala Adjust to taste based on heat preference.
  • 1 tsp Chili Powder Use more or less as desired.
For the Sauce
  • 2 tbsp Vegetable Oil Can substitute with ghee for an authentic flavor.
  • 1 large Onion Yellow or white onions are preferred.
  • 1 can Canned Tomatoes Use diced or crushed canned tomatoes.
  • 1 cup Heavy Cream Substitute with coconut cream for a lighter version.
  • 1/4 cup Fresh Cilantro Optional but recommended for flavor enhancement.

Equipment

  • Grill or Oven
  • Skillet
  • Bowl
  • Grill Pan or Baking Sheet

Method
 

Step-by-Step Instructions for Chicken Tikka Masala
  1. In a large bowl, combine the chicken pieces, yogurt, lemon juice, ginger-garlic paste, and a blend of spices including cumin, coriander, turmeric, paprika, and chili powder. Cover and marinate for at least 1 hour or ideally overnight.
  2. Preheat your grill or oven to 200°C (400°F) and prepare your cooking surface.
  3. Grill the marinated chicken for 15-20 minutes, turning halfway through. Alternatively, bake for 20-25 minutes.
  4. In a large skillet, heat vegetable oil over medium heat. Add chopped onions and sauté for 5-7 minutes until golden brown.
  5. Add green chili (if using) and ginger-garlic paste to the skillet and sauté for an additional 2 minutes.
  6. Stir in the remaining spices: ground cumin, coriander, paprika, and garam masala. Toast for 1-2 minutes.
  7. Add the canned tomatoes to the skillet and simmer for 10-12 minutes until thickened.
  8. Incorporate the grilled chicken into the sauce, stirring to coat. Let it simmer for 5-7 minutes.
  9. Stir in the heavy cream and cook for another 5 minutes until smooth.
  10. Garnish with cilantro and serve hot with rice or naan.

Nutrition

Serving: 1plateCalories: 500kcalCarbohydrates: 20gProtein: 40gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

Allow chicken to marinate for at least 1 hour, preferably overnight for best results. Use fresh spices for maximum flavor.

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