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chicken tikka masala1

Chicken Tikka Masala

Dmitri Magi
Craving vibrant Indian flavors? This Chicken Tikka Masala is a creamy, aromatic delight! Tender chicken simmered in a rich, spiced tomato-based sauce creates a truly unforgettable and satisfying meal experience. This popular takeout dish is surprisingly easy to make in your own kitchen, filling your home with enticing aromas and delivering incredible taste. Get ready for a flavorful journey that will tantalize your taste buds and transport you straight to India! Let's get cooking!
Calories: 350|Protein: 35g|Carbs: 20g|Fat: 12g
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 350 kcal

Equipment

  • Mixing bowl
  • Sharp knife
  • Chopping board
  • Measuring spoons
  • Large frying pan
  • Blender or food processor
  • Cooking spoon

Ingredients
  

  • For the Chicken:
  • 350 g diced chicken thighs
  • 3 tbsp fat-free yogurt
  • 1 tbsp tikka powder
  • 1 tsp garlic granules
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • Juice of half a lemon
  • For the Sauce:
  • 1 red onion diced
  • 1 red pepper diced
  • 5 tbsp fat-free yogurt
  • 2 tbsp Elmlea light double cream
  • 400 g chopped tomatoes
  • 2 tbsp tomato purée
  • 1 tsp cumin
  • 1 tsp garam masala
  • Pinch of chili powder adjust to taste
  • 1 tsp lazy garlic
  • Pinch of ginger

Instructions
 

  • Marinate the Chicken
    Start by dicing the chicken thighs into bite-sized pieces. In a mixing bowl, combine the chicken with yogurt, tikka powder, garlic granules, garam masala, turmeric, ground coriander, garlic paste, ginger paste, and lemon juice. Stir everything well to coat the chicken evenly. Let it marinate for at least 30 minutes (or longer for extra flavor!).
  • Cook the Chicken
    Heat some spray oil in a large frying pan over medium-high heat. Once hot, add the marinated chicken and cook for a couple of minutes on each side until slightly browned. Remove the chicken from the pan and set it aside.
  • Make the Sauce
    In the same pan, add the diced onion and red pepper. Cook for a few minutes until the onion softens. Next, stir in the cumin, garam masala, chili powder, garlic, and a pinch of ginger. Let the spices toast for about 30 seconds—this brings out their flavors.
    Now, pour in the chopped tomatoes and tomato purée, stirring well. Let the sauce simmer for 15 minutes, allowing it to thicken.
  • Blend for Smoothness
    For that signature creamy texture, transfer the sauce to a blender and blitz until smooth. If you prefer a chunkier sauce, you can skip this step!
  • Bring it All Together
    Return the sauce to the pan, add the cooked chicken, and let everything simmer together for a few more minutes. Remove from heat, then stir in the Elmlea light double cream and yogurt for a rich, velvety finish.

Notes

  • Marination Matters: Don’t skip the marination time! The longer the chicken sits in the marinade, the more flavorful and tender it becomes.
  • Don’t Overcook the Chicken: Since the chicken will cook further in the sauce, avoid overcooking it in the pan. Just a quick sear is enough.
  • Blend Carefully: If blending the sauce, let it cool slightly before blending to avoid splattering.
  • Add Dairy Off Heat: Stir in the yogurt and cream after removing the pan from heat to prevent curdling.