Chicken Tikka Masala

4 servings

Chicken Tikka Masala is most often found at Indian restaurants where I have eaten. You will be amazed at how easy this meal is to prepare!

With this recipe, you do not need the Garam Masala seasoning mixture, which is commonly used. You are going to prepare the seasoning mixture on your own! That will give you better control over the flavor and help you save some money!

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Chef Tom Founder

January 19, 2024

45 min.
1+ h.
1/5

Ingredients:

Seasoning mixture:

5 TSP of ground turmeric - ground
4 TSP of ginger root - ground
1 TBSP of cumin seeds - ground
1 TBSP of coriander - ground
1 TSP of pepper - ground
¼ TSP of cinnamon - ground
Pinch of cloves - ground
½ TSP of salt
5 cloves of garlic - peeled and grated (or pressed)

Protein preparation:

1 ½ LB of chicken breasts (about 3 - 4 PIECES)
1 cup of plain yogurt
2 TBSP of frying oil (any kind) (adjust if needed, for sauteing the protein only)

Sauce:

2 TBSP of frying oil (any kind) (adjust if needed)
1 onion - peeled and chopped
4 cups of tomato - crushed (or diced, from a can with liquid, or puree or fresh diced*)
2 TBSP of cardamom
1 TSP of crushed pepper flakes (dried)
1 TBSP of cilantro (or 2 TBSP of finely cut fresh one)
½ TSP of salt
1 ¾ cups of heavy cream

*Use any kind of tomato you like. Peeling them is unnecessary since you will end up processing the sauce with an immersion blender anyway. But if you want to peel them anyway, the easiest way is to perform a crosscut on the bottom and cut off the part after the stem. Then, blanch them in boiling water for about 30 seconds. Place them into ice water to cool (about 1 – 2 minutes), and then simply peel them by hand.

Tools:

1x Measuring Cups
1x Measuring Spoons
1x Chef’s knife
1x Cutting Board
1x Medium Mixing Bowl (3 – 4 QT)
1x French Whisk
1x Plastic Wrap
1x Food Container
1x Small Hand Grater or Garlic Press
1x Silicone Spatula
1x Large Stir Fry Pan or Sauté Pan or Sauce pan
1x Immersion Blender or Food Processor or Blender
1x Grill or Fry Pan or Sauté Pan

Recipes

Best served with:

Naan Bread

Indian Rice

Poori Bread

Directions:

1. Seasoning mixture:

1.1. Place into a medium mixing bowl:

5 TSP of ground turmeric
4 TSP of ground ginger
1 TBSP of ground cumin
1 TBSP of ground coriander
1 TSP of ground pepper
¼ TSP of ground cinnamon
Pinch of ground cloves
½ TSP of salt
5 cloves of garlic – grated

Stir with a whisk until fully mixed (about 30 seconds).

1.2.

Then, put about 2/3 of the mixture into a small food container and place it in the refrigerator for later sauce preparation.

1.3.

Leave the remaining ⅓ in a mixing bowl for the following step.

2. Chicken preparation:

2.1.

Make sure that the chicken breasts are properly rinsed under cold water and that the unwanted parts are removed.

2.2.

Cut chicken breasts into large pieces (about 6 from each breast).

2.3.

Add chicken into the medium mixing bowl with seasoning mix.

2.4. Add:

1 cup of white plain yogurt

Thoroughly fold all together with a spatula.

2.5.

Cover with plastic wrap and marinate for at least 30 minutes on the countertop (or preferably overnight in the refrigerator).

3. Grill or sauté the chicken:

A. Grill:

Tip:
Put chicken meat on skewers for easier manipulation.

1. Place on the medium heat grill:

Chicken from step 2

Grill until you reach a nice sear, but the protein is not fully cooked yet (about 2 minutes from each side).

2.

Put protein aside – it will be added and cooked in the sauce later.

B.

Sauté:

1. While the sauce is simmering, preheat a fry pan on medium-high heat with 2 TBSP of frying oil and add:

Chicken from Step 2

Sear with occasional stirring until you reach a nice sear — but the protein is not fully cooked yet (about 3 – 4 minutes).

2.

Put protein aside – it will be added and cooked in the sauce later.

4. Sauce:

4.1. Preheat stir fry pan on medium-high heat with 2 TBSP of frying oil and add:

1 medium onion – finely chopped

Sauté with occasional stirring until onions are glossy (about 2 – 3 minutes).

4.2. Add:

4 cups of tomatoes
2 TBSP of ground cardamom
1 TSP of crushed pepper flakes
1 TBSP of dried cilantro
½ TSP of salt
1 ¾ cups of heavy cream
Seasoning mixture from the small food container

Thoroughly stir them together.

4.3.

Bring it to a simmer (about 195°F) with occasional stirring.

4.4. Lower heat to medium and let it simmer for about 10 minutes with occasional stirring.

Tip:
If the sauce thickens too much during any cooking phase, consider adding water followed by vigorous stirring until fully combined (¼ cup at a time).

4.5.

Then, by using an immersion blender, briefly process the sauce while still cooking (about 30 – 60 seconds).

5. Finalize:

5.1.

Add chicken and briefly stir together.

5.2.

Then let it simmer on medium heat with occasional stirring until all ingredients are nicely blended and the protein is fully cooked * (about 10 – 15 minutes).

5.3.

Taste and add salt and pepper if needed.

6. Serve:

6.1.

Serve over rice, Indian rice, and with garlic naan.

* Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for poultry of 165°F.

Kitchen Guide

Poultry

The USDA minimum safe internal temperature is 165°F.

The popular serving temperature is the same as the minimum serving temperature.

About the Author:

Chef TomFounder

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Published Recipes: 247
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Location: Iowa, USA
Member since: 2023-02-02

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