Chicken Tikka Masala

Name: Chicken Tikka Masala
Yield: 4 servings
Ingredients: Servings: 5-6; Chicken Marinade; 3 boneless, skinless chicken breasts; 1 lemon; 125 grams yogurt; 6 garlic cloves, minced; 1 tablespoon ginger, minced; 2 teaspoons salt; 2 teaspoons cumin; 2 teaspoons garam masala; 2 teaspoons paprika; Bamboo or wooden skewers; Sauce; 3 tablespoons oil; 1 large onion, chopped finely; 2 tablespoons ginger, minced; 8 cloves garlic, minced; 2 teaspoons cumin; 2 teaspoons turmeric; 2 teaspoons ground coriander; 2 teaspoons paprika; 2 teaspoons chili powder; 2 teaspoons garam masala; 1 tablespoons tomato puree; 800 grams tomato sauce or crushed tomatoes; 300 milliliters water; 250 milliliters cream; Chopped coriander, to garnish; Rice and naan bread, to serve

Déjeuner & dîner Chicken Currys Plat principal Noël & Nouvel An Buffet & fêtes

Source: Tasty•August 6, 2025

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Chicken tikka masala is a dish consisting of marinated boneless chicken pieces in a creamy spiced tomato sauce.

Ingrédients de la recette

Portions :

Servings: 5-6
Chicken Marinade
3 boneless, skinless chicken breasts
1 lemon
125 grams yogurt
6 garlic cloves, minced
1 tablespoon ginger, minced
2 teaspoons salt
2 teaspoons cumin
2 teaspoons garam masala
2 teaspoons paprika
Bamboo or wooden skewers
Sauce
3 tablespoons oil
1 large onion, chopped finely
2 tablespoons ginger, minced
8 cloves garlic, minced
2 teaspoons cumin
2 teaspoons turmeric
2 teaspoons ground coriander
2 teaspoons paprika
2 teaspoons chili powder
2 teaspoons garam masala
1 tablespoons tomato puree
800 grams tomato sauce or crushed tomatoes
300 milliliters water
250 milliliters cream
Chopped coriander, to garnish
Rice and naan bread, to serve

Instructions

1
Preheat oven to 500°F/260°C.
2
Slice the chicken into bite-sized chunks, the combine the chicken with the rest of the chicken marinade ingredients in a bowl. Mix until evenly coated, then refrigerate for at least 1 hour.
3
Skewer the marinated chicken pieces on bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.
4
Bake for about 15 minutes until slightly dark brown on the edges.
5
Heat oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned.
6
Fry the spices for about 30 seconds to release their aromatics and flavor, stirring constantly, then stir in the tomato puree.
7
Add the tomato sauce and water, then bring to a boil and cook for about 5 minutes.
8
Pour in the cream and mix in the chicken, cooking for another 1-2 minutes.
9
Serve with rice and naan bread!

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Crédits : Source: Tasty