Chicken Tikka Masala
Step up your family dinner nights with this heavenly chicken tikka masala recipe that is ready in 30 minutes!
Ingredients
Chicken marinade
- 1 large chicken breast (cut into bite-sized pieces)
- 2 tbsp plain yogurt
- 1 tbsp ginger-garlic paste (or you can use minced ginger and garlic)
- ½ tbsp red chili powder (to reduce the heat, use ¼ tsp)
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp turmeric powder
- ½ tsp garam masala
- ¼ tsp dry mango powder (optional)
- ½ tbsp salt (add to taste)
Tikka masala curry
- 2 medium yellow onions (finely chopped)
- 1½ cup canned tomato purée (or blend 3 tomatoes to make the purée)
- 3 green chilis (finely chopped. For less heat, use 1 green chili)
- 1 tsp cumin seeds
- 2 tsp salt (add to taste)
- 1 tbsp ginger-garlic paste (or you can use minced ginger and garlic)
- 1 tsp garam masala
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp turmeric powder
- 1 cup water
- 2 tbsp heavy cream
- ½ cup cilantro (roughly chopped)
Instructions
- Combine all the ingredients under Chicken marinade in a large bowl. Mix well so that the chicken is evenly coated. (You can cook the chicken right away, or set it aside to marinate for 30 minutes.)
- In a hot pan with olive oil, add in the marinated chicken and cook for about 5 minutes, or until completely cooked. Keep stirring the chicken to ensure that it is lightly and evenly charred. Set the cooked chicken aside in a large bowl.
- In the same pan, add olive oil and cumin seeds and let it crackle. Then add in the finely chopped onion and sauté until they are lightly browned.
- Next, add in the finely chopped green chilis and sauté for a minute. Add the ginger-garlic paste and keep stirring.
- Once the raw smell of the ginger-garlic paste fades, add in the tomato purée. Season it with salt and mix well. Cover the pan and cook on low heat for about 5 minutes.
- Add the garam masala, ground coriander, ground cumin and turmeric and mix well.
- On medium heat, add water and cook the curry for 3-5 minutes without a lid. Stir occasionally. Now add in the heavy cream and ¼ cup of cilantro.
- Add the cooked chicken to the tikka masala curry. Let it simmer on low heat for 2-3 minutes.
- Garnish with chopped cilantro. Serve with white rice or naan.