Chicken Tikka Masala
Ingredients
The chicken and marinade
-
4
large
boneless skinless chicken breasts, cut into 1-1/2" to 2" pieces (about 1.25kg | 2.75lbs)
-
½
cup
plain Greek yogurt
-
6
cloves
garlic, minced
-
2
tbsp
fresh lime juice
-
2
tbsp
minced fresh ginger
The spice mix
-
1
tbsp
garam masala
-
1
tbsp
ground coriander
-
1½
tsp
salt
-
1½
tsp
sweet paprika
-
1½
tsp
ground cumin
-
½
tsp
ground cinnamon
-
½
tsp
ground cardamom
-
½
tsp
ground nutmeg
-
½
tsp
cayenne pepper
-
¼
tsp
ground white pepper
The sauce
-
2
tbsp
ghee
-
1
large
onion, chopped
-
1
large can (28oz)
crushed tomatoes
-
1
cup
water
-
1
cup
heavy cream (or full fat coconut milk)
-
½
cup
chopped fresh cilantro or parsley, plus more for garnish
Instructions
- Mix all the spices together to create the spice mix.
- In a large bowl, combine chicken, yogurt, lime juice, garlic, ginger, and half of the spice mix. Toss to coat the chicken and refrigerate for at least an hour or overnight.
- Melt ghee in a sauté pan over medium-high heat, add onion, and cook until softened and golden.
- Reduce heat to medium-low, stir in the remaining spice mix, add crushed tomatoes and water, and bring to a boil.
- Cover partially and simmer the sauce until slightly thickened, about 25 minutes.
- Set oven to broil and thread marinated chicken onto metal skewers. Place skewers across a roasting pan to avoid contact with the bottom.
- Broil chicken until charred, about 15 to 20 minutes, flipping halfway through.
- Add cooked chicken and cream to the sauce, stir, and simmer for an additional 5 minutes.
- Remove from heat, stir in chopped cilantro or parsley, and serve with basmati rice if desired.
Nutrition Facts (estimated)
Servings
6
Calories
493
Total fat
25g
Total carbohydrates
15g
Total protein
49g
Sodium
635mg
Cholesterol
201mg
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