Chicken Tikka Masala Recipe
Chicken tikka masala can work well at all kinds of get-togethers and family gatherings. More straightforward to make than you’d think, this dish is hearty and savory brilliance in every bite.
Servings: 4 servings
- 10 oz skinless boneless chicken breast cut into chunks
- 3/4 tsp salt divided
- 1/2 tsp ground black pepper divided
- 3 tsp coriander powder divided
- 1 tsp almond powder
- 1 1/2 tsp cinnamon divided
- 3 tsp paprika divided
- 4 tsp garlic powder divided
- 1/2 tsp turmeric powder
- 1 tsp ginger powder divided
- 1 1/2 tsp cumin powder divided
- 1/2 tsp chili powder
- 1 tsp lemon juice
- 1/3 cup plain Greek yogurt
- 1 tbsp olive oil
- 8 oz onion sliced into strips
- 1 1/2 tbsp unsalted butter
- 2 tbsp Hunt’s tomato paste
- 6 oz green bell pepper sliced into strips
- 1 tsp garam masala
- 1/2 cup homemade tomato sauce
- 1/2 cup water
- 1/4 cup heavy cream
- 1/4 cup coconut milk
- 1 tsp fresh coriander chopped
- 3 cup cooked long grain rice
Preheat the oven to 400℉.
In a large bowl, combine the chicken chunks with a marinade made of: 1/4 teaspoon of salt, 1/4 teaspoon of ground black pepper, 1 teaspoon of coriander powder, almond powder, 1 teaspoon of cinnamon, 1 teaspoon of paprika, 2 teaspoons of garlic powder, turmeric, 1/2 teaspoon of ginger powder, 1/2 teaspoon of cumin powder, chili powder, lemon juice, and Greek yogurt.
Toss to coat evenly. Let marinate for 15 minutes.
Bake the chicken: Transfer the marinated chicken to a baking tray, and brush with olive oil. Bake at 400℉ for 10 minutes. You can start on the sauce while it is baking. When the timer goes off, remove and set aside.
While waiting for the chicken to bake, make the sauce. Heat a cast-iron pan on medium heat and add in the following ingredients successively: onion, butter, tomato paste, 2 teaspoons of garlic powder, and 1/2 teaspoon of ginger powder. Stir around for a minute.
Continue to add to the pan: green bell pepper, 1/2 teaspoon of cinnamon, 1 teaspoon of cumin powder, garam masala, 2 teaspoons of paprika, 1/2 teaspoon of salt, 1/4 teaspoon of ground black pepper, and 2 teaspoons of coriander powder. Stir them around for a minute.
Next, add tomato sauce and water to the pan, let it simmer for 3 minutes, stir frequently.
Add the baked chicken chunks into the pan, mix together with the sauce. Let simmer for 3 minutes.
Lastly, pour heavy cream and coconut milk into the pan, whisk them well to combine with the rest.
Sprinkle fresh chopped coriander on top and serve immediately with hot steamed rice.
Serving: 1serving | Calories: 523kcal | Carbohydrates: 54g | Protein: 25g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 509mg | Potassium: 846mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1617IU | Vitamin C: 47mg | Calcium: 107mg | Iron: 6mg