Chicken Tikka Masala

Name: Chicken Tikka Masala
Prep time: 7 min
Cook time: 32 min
Total time: 69 min
Yield: 4
Ingredients: 4 Boneless chicken breasts; to taste Salt; 1 tbsp Red chilli powder; 1 tbsp Coriander powder; 1 tbsp Cumin powder; 3 tbsp Tikka masala; 1 tsp Garam masala; 1 tsp Turmeric; 1/4 cup Yogurt; juice of half a lemon Lemon; 2 tbsp Oil; 3-4 Green chillies; 1 medium Onion; 1 tbsp Ginger garlic paste; 1/4 cup Butter or ghee; 1 cup Tomato puree; 1/4 cup Heavy cream; to taste Fresh cilantro

Recipe by alittlesaute | Food Cinematography (@alittlesautee) on Instagram · View original post

4.6/10 · PopularityBased on the original Instagram post’s likes and comments.

A viral restaurant-style chicken tikka masala: chicken marinated in yogurt and warm spices, pan-fried until charred, then simmered in a rich, creamy tomato masala gravy.

Health score 6.3/10
39 min
Prep 7 min
Serves 4
Medium
553 kcal

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Ingredients

Boneless chicken breastscubed4
Coriander powderfor the marinade1 tbsp
Tikka masala1 tbsp for the marinade and 2 tbsp for the gravy (Shan)3 tbsp
Garam masalafor the marinade1 tsp
Yogurtfor the marinade1/4 cup
Lemonfor the marinadejuice of half a lemon
Green chillieschopped3-4
Onionchopped1 medium
Ginger garlic pastefor the gravy1 tbsp
Butter or gheefor the gravy1/4 cup
Tomato pureefor the gravy1 cup
Heavy creamto finish the gravy1/4 cup
Fresh cilantrochopped, for garnishto taste

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Saltfor the marinade and the gravyto taste
Red chilli powderfor the marinade1 tbsp
Cumin powderfor the marinade1 tbsp
Turmericfor the marinade1 tsp
Oilfor the gravy2 tbsp

Method

Marinate the cubed chicken with all the marinade ingredients: salt, red chilli powder, coriander powder, cumin powder, tikka masala, garam masala, turmeric, yogurt and the juice of half a lemon. Let it sit for at least 30 minutes.
Pan-fry the marinated chicken until lightly charred and about 70% cooked, then set it aside.
In the same pan, heat the oil and sauté the chopped onion, ginger garlic paste and chopped green chillies until soft and fragrant.
Add the tomato puree and tikka masala and cook for 8–10 minutes until the masala deepens in colour and thickens.
Blend the sauce until smooth (optional, but this gives it that restaurant-style texture).
Return the sauce to the pan, add the butter or ghee and stir in the chicken pieces. Coat well and simmer for a few minutes, adding a splash of water if needed.
Finish with the heavy cream, mix gently and let it simmer until silky and rich.
Garnish with fresh chopped cilantro and serve with warm naan, roti or fluffy basmati rice.

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Watch how it’s made in the original video