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Chicken-Tikka-Masala-Creamy-30-Minute-Restaurant-Style-Indian-Dinner-Recipe

Chicken Tikka Masala | Creamy 30-Minute Restaurant-Style Indian Dinner

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  • Author: Peter
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 5 servings 1x
  • Category: Main Dishes
  • Method: Stovetop
  • Cuisine: Indian

Description

Experience the delight of Chicken Tikka Masala, a blend of tender chicken marinated in yogurt, enriched with aromatic spices and a creamy sauce. Perfect for a quick weeknight dinner, this dish is both satisfying and full of flavor, making it a favorite among homemade meals.

Ingredients

Scale
  • 28 oz boneless chicken thighs skinless, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 1 1/2 tablespoons garlic minced
  • 1 tablespoon ginger fresh, crushed or minced
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon kashmiri chili or 1/2 teaspoon ground red chili powder
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil or canola oil
  • 2 tablespoons butter
  • 2 small onions or 1 large onion, finely diced
  • 1 1/2 tablespoons garlic finely grated
  • 1 tablespoon ginger finely grated
  • 1 1/2 teaspoons garam masala
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 14 ounces tomato puree tomato sauce/passata
  • 1 teaspoon kashmiri chili optional for colour and flavour
  • 1 teaspoon red chili powder adjust to your taste preference
  • 1 teaspoon salt
  • 1 1/4 cups heavy or thickened cream, use evaporated milk for lower calories
  • 1 teaspoon brown sugar
  • 1/4 cup water if needed
  • 4 tablespoons cilantro fresh coriander to garnish

Instructions

  1. In a bowl, mix chicken with all marinade ingredients and let it sit for 10 minutes to an hour, or overnight for best results.
  2. Heat oil in a large skillet or pot over medium-high heat. Fry the chicken in batches until evenly browned, about 3 minutes on each side, then set aside and keep warm.
  3. In the same pan, melt butter and fry the diced onions until soft, about 3 minutes, scraping up any browned bits from the bottom.
  4. Add grated garlic and ginger; sauté for 1 minute. Then include garam masala, cumin, turmeric, and coriander, frying for 20 seconds.
  5. Add tomato puree, chili powders, and salt. Simmer the sauce for 10-15 minutes until thickened and deep brown-red.
  6. Stir in cream and brown sugar, then return the chicken with its juices back to the pan. Cook for 8-10 minutes until the chicken is done and the sauce bubbles. Add water if a thinner sauce is desired.
  7. Garnish with cilantro and serve with garlic butter rice and homemade Naan bread.

Notes

For best flavor, marinate the chicken overnight if possible.
Adjust chili powder to suit your heat preference.
Serve with rice or naan for a complete meal.

Nutrition

  • Serving Size: 1/5 of recipe
  • Calories: 682
  • Sugar: 7g
  • Sodium: 1032mg
  • Fat: 39g
  • Saturated Fat: 21g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 2g
  • Protein: 55g
  • Cholesterol: 165mg

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Find it online: https://betterbitekitchen.com/chicken-tikka-masala-creamy-30-minute-restaurant-style-indian-dinner/