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Chicken Tikka Masala Recipe

Murat Seyfi
A staple of British-Indian cuisine, Chicken Tikka Masala is a creamy and sweet mild curry. Try this recipe for the true UK flavour at home from anywhere!
5 from 2 votes
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Prep Time 1 day 30 minutes
Cook Time 45 minutes
Course Main Course
Cuisine British, Indian
Servings 5
Calories 560 kcal

Equipment

  • Skewers
  • Raised-edge baking tray
  • Baking paper
  • Blender/food processor
  • Large saucepan with lid

Ingredients
  

Chicken Tikka Marinade

  • 1200 g Chicken breast
  • 250 g 0.1% Yogurt
  • 2 tbsp Lemon juice
  • 5 cloves Garlic Minced
  • 1 tbsp Ginger Minced
  • 2 tsp Salt
  • 2 tsp Ground cumin
  • 2 tsp Garam masala
  • 2 tsp Paprika
  • 1 tsp Tumeric
  • 1 tsp Ground coriander
  • 1 tsp Pepper

Masala Sauce

  • 1.5 tbsp Vegetable oil
  • 1 small Onion Chopped
  • 1 tbsp Ginger
  • 4 cloves Garlic
  • 1 tsp Ground cumin
  • 1 tsp Ground turmeric
  • 1 tsp Ground coriander
  • 1 tsp Paprika
  • 1 tsp Chilli powder
  • 1 tsp Garam masala
  • 1 tsp Pepper
  • 1/2 tbsp Tomato puree
  • 500 g Tomato sauce
  • 200 ml Water
  • 300 g Heavy cream
  • 20 g Fresh coriander Chopped
  • 2.5 tbsp Granulated sweetener
  • 1 tbsp Lemon juice
  • 3.5 tsp Salt (or to taste)
  • Fresh coriander leaves for garnish

Instructions
 

The Chicken Tikka

  • Slice the chicken into bite-sized cubes
  • Combine the cubed chicken with all of the marinade ingredients and stir until well-coated
  • Cover and refrigerate for at least 1 hour, or overnight if possible
  • Preheat the oven to 250°C. Line a raised-edge baking pan or roasting tray with parchment paper
  • Place the marinated chicken pieces on skewers, then set them over the prepared baking pan, making sure there is space underneath the chicken to help distribute the heat more evenly. Bake for about 15 minutes, until slightly dark brown on the edges
    Tandoori Chicken Cooked

The Masala Sauce

  • Blend the onion, garlic and ginger together
  • Prepare a bowl with the spices: cumin, turmeric, ground coriander, paprika, chili powder, garam masala, salt, pepper and chopped coriander
  • Heat the oil in a large pot over medium heat, then sauté the onion, garlic and ginger mix until tender but not browned
  • Add the spices and stir constantly for about 30 seconds, until the spices are fragrant
  • Stir in the tomato puree, tomato sauce, sweetener, lemon juice and water, then simmer for about 5 minutes
  • Pour in the cream and simmer for about 5 minutes
  • Blend the sauce with a hand blade to smoothen it out and mix the flavours
  • Remove the chicken from the skewers and add to the sauce and simmer with the lid on, on a very low heat for another 5-10 minutes
  • Garnish with coriander and serve over rice or with naan bread

Notes

NUTRITIONAL VALUES (per serving)
Calories: 560
Protein: 60g
Carbohydrate: 17g (of which 11g sugars)
Fat: 27g (of which 14g saturates)
Fibre: 3g
Keyword High-protein, High-protein Indian Food