Chicken Tikka Masala
Chicken Tikka Masala, a British creation born from leftover tikka chicken, showcases tender marinated chicken bathed in a creamy and fragrant tomato sauce.
- Prep time
- 1 hr 10 min
- Cook time
- 25 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1½ pounds Chicken thighs (you can use chicken breasts as well)
- 2 tablespoons Garlic ginger paste
- 1 cup Plain yogurt
- 1 teaspoon Garam masala
- 1 teaspoon Kashmiri pepper
- ¼ teaspoon Black pepper
- 1½ teaspoons Garlic powder
- ¼ teaspoon Turmeric
- 1 teaspoon Curry powder
- ½ teaspoon Coriander powder
- ½ teaspoon Salt
- ½ teaspoon Ground cardamom
- 1 tablespoon Lemon juice
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons Neutral oil
- 3 cups Tomato sauce
- ¾ cup Heavy cream
- 2 tablespoons Ginger garlic paste
- 1 medium Yellow onion (finely diced)
- 1 tablespoon Sugar
- 1½ teaspoons Garam masala
- 1½ teaspoons Curry powder
- 1 teaspoon Coriander powder
- 1 teaspoon Kashmiri pepper (or paprika)
- ½ teaspoon Turmeric
- ½ teaspoon Chili powder
- 1 tablespoon Bullion powder
- Salt (to taste)
Instructions
- 1
To make the chicken:
- 2
Cut your chicken into 2-inch cubes.
- 3
Add the seasonings along with the yogurt, olive oil, lemon juice, and ginger garlic paste.
- 4
Marinate for an hour, or cook right away.
- 5
Air-fry at 400 for 15 minutes, flipping the chicken half-way throughout the process. They should turn out a little charred. You can bake or pan fry instead.
- 6
To make the sauce:
- 7
Melt the butter in a pot on medium heat.
- 8
Add the olive oil.
- 9
Add the finely diced onion and ginger garlic paste.
- 10
Sauté until caramelized and browned for about 10 minutes.
- 11
Add the tomato sauce, seasonings, and mix.
- 12
Add in the cooked chicken pieces and the heavy cream.
- 13
Cook on medium low for 10 minutes, or until thickened.
- 14
Serve with naan or white rice.