Chicken Tikka Masala
This recipe looks difficult, but is deceptively not hard to prepare
Guinness Beef Stew
5 from 1 vote
Print Pin Rate
Course: Dinner
Cuisine: Indian, Irish & UK
Keyword: Chicken, Gluten-Free
Servings: 4
Calories: 392kcal
Author: Inspired by Fred Rosenberg

Ingredients

  • For the Marinade ()
  • 2 teaspoons garam masala
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 tablespoon paprika
  • 1 teaspoon ground turmeric
  • 1 tablespoon fresh ginger (peeled and finely grated)
  • 6 garlic cloves (peeled and finely minced)
  • 1 cup whole milk yogurt
  • 1 ½ pounds chicken breast (boneless and skinless, cut into bite-sized pieces. Chicken thighs work well too)
  • For the Masala
  • ½ teaspoon ground cardamom (or 6 cardamom pods, crushed)
  • 1 teaspoon paprika
  • ½ teaspoon chili powder
  • 1 teaspoon garam masala
  • 1 tablespoon olive oil
  • 1 onion (peeled and sliced)
  • 1 tablespoon fresh ginger (peeled and finely grated)
  • 4 garlic cloves (peeled and minced)
  • 3 tablespoons tomato paste
  • 1 28 oz can whole peeled tomatoes
  • 1 cup half and half (cream (light or heavy), or evaporated milk)
  • ¼ cup cilantro (chopped, for garnish (optional))
  • salt
  • pepper

Instructions

  • To make the marinade:
  • In a medium bowl, stir together the garam masala, coriander, cumin, paprika, turmeric, garlic, ginger and yogurt. Sprinkle with salt and pepper, and fold in the chicken 
  • Cover and chill for up to 12 hours. If you only have 15 minutes, that will work well too. The longer this marinates, the more flavorful it will be 
  • To make the masala:
  • Combine the cardamom, paprika, chili powder, and garam masala, and set this aside
  • On the stove top, heat a Dutch oven or medium-sized stock pot over medium-high heat. When it’s hot, add the olive oil, then add the chicken and all of the marinade. Cook until it’s almost cooked through, stirring occasionally, approximately 5 minutes. Remove from the heat and set aside
  • If the pot is a bit messy with marinade stuck to it, either clean it, or get another one and continue to the next step
  • Reduce the heat to medium. Add the onion and cook for 5 minutes, stirring occasionally, until the onions are brown and slightly tender. 
  • Add the ginger and garlic, and stir until fragrant, around 30 seconds. Add the spices that were set aside, and stir until they’re fragrant, around 1 minute. Stir in the tomato paste
  • Add the tomatoes, either crushing them by hand before you put them in the pan, or use a potato masher to crush them. Bring to a boil, then reduce heat and simmer, stirring often, until much of the liquid is almost gone, around 8 to 10 minutes
  • Add the half and half (or other dairy product), and gently simmer for 5 minutes. Don’t let this come to a hard boil, or the half and half may break apart. This will still taste great, but will look odd
  • Adjust the flavors to your liking, and serve over rice. Garnish with cilantro, and serve
Nutrition Facts
Chicken Tikka Masala
Serving Size
 
4 g
Amount per Serving
Calories
392
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
7
g
Cholesterol
 
138
mg
46
%
Sodium
 
368
mg
16
%
Potassium
 
1066
mg
30
%
Carbohydrates
 
16
g
5
%
Fiber
 
2
g
8
%
Sugar
 
8
g
9
%
Protein
 
42
g
84
%
Vitamin A
 
770
IU
15
%
Vitamin C
 
15
mg
18
%
Calcium
 
188
mg
19
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Pin Recipe!