Savory Chicken Tikka Masala: Your Comfort Food Delight

Discover the aromatic appeal of Chicken Tikka Masala with this delightful recipe that transforms simple ingredients into comfort food.

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Prep Time 3

Cook Time 30

Total Time 3 30

Servings: 4 servings

Course: Chicken

Cuisine: Indian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Marinade

6 cloves Garlic Fresh garlic provides the best flavor; avoid garlic powder.
1 tbsp Fresh Ginger Use grated ginger for a more vibrant taste.
2 tsp Garam Masala This essential spice blend gives authenticity.
1/8 tsp Cayenne Pepper Adjust this to taste for desired heat.
2 tsp Lemon Juice Fresh juice adds needed brightness and acidity.
3 lbs Chicken Thighs Choose thighs for juiciness.
1 cup Plain Yogurt This will tenderize the chicken and add creaminess; full-fat is best.

For the Sauce

1 Onion Finely chopped; acts as the base flavor.
400 ml Tomato Passata Forms the core of the sauce.
1 tsp Cumin Contributes an earthy depth to the dish.
1 tsp Coriander Contributes an earthy depth to the dish.
2 tsp Turmeric Provides vibrant color and health benefits.
1 tbsp Paprika Use sweet or smoked for color and a hint of sweetness.
to taste Salt Balances all flavors.
pinch Black Pepper Freshly ground is best for enhanced flavor.
400 ml Water Use to adjust the sauce's consistency.

For the Finish

3-4 tbsp Vegetable Oil Use for cooking and marinating.
100 ml Cream Adds richness; heavy cream will deliver the best results.
1 tsp Sugar Balances acidity of tomatoes; brown sugar or honey can be good alternatives.
1/8 tsp Cardamom Powder Freshly ground enhances the aromatic quality.

Equipment

non-stick pan
Large bowl
Stick blender

Method

Marinating and Cooking

In a large bowl, combine the yogurt, minced garlic, grated ginger, and spices. Add chicken and coat well. Cover and refrigerate for at least 3 hours.
Heat 2 tablespoons of oil in a pan over medium-high heat. Cook marinated chicken in batches for 6-8 minutes per side until charred.
In the same pan, add 1 tablespoon of oil. Sauté the onion for 5-7 minutes until soft. Add garlic and paprika, sautéing for 2 more minutes.
Add cumin, coriander, turmeric to the onions, cooking for 2 minutes to bloom the spices.
Pour in tomato passata and 400ml of water, stirring to combine. Bring to a simmer, cover, and cook on low for 15 minutes.
Blend the sauce until smooth using a stick blender directly in the pan.
Stir in cooked chicken and cream, simmer on low for 5 minutes. Adjust seasoning and serve.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 1000IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

Marinate overnight for best results. Adjust spice levels to suit your preference.

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