Name: Chicken Tikka Masala Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 1/4 Cup Garlic; 1/4 Cup ginger (peeled and chopped); 2 tablespoons vegetable oil; 500 Grams Chicken ((use skinless chicken thigh or breast fillets), sliced into 2-inch pieces); 1 Cup plain yogurt; 1 1/2 teaspoons Salt; 1/2 teaspoon black pepper; vegetable oil; 1 tablespoon vegetable oil; 2 tablespoons Butter; 2 tablespoons tomato paste; 1 1/2 cups tomatoes (chopped); 2 teaspoons garam masala ((available at Assad Mini Mart)); 1 teaspoon paprika; 1/2 Cup heavy cream; black pepper (to taste); chili flakes (to taste (optional)); 5 cups basmati rice; cilantro (wansoy) (for garnish)

Transport your taste buds to India with this dish. Serve it with warm naan or the buttered rice pilaf.

Chicken Tikka Masala Recipe

Rachelle Santos

Transport your taste buds to India with this dish. Serve it with warm naan or the buttered rice pilaf.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 45

Resting Time 30

Total Time 1 15

Course Main Dishes

Cuisine Indian

Servings

Ingredients

Chicken Tikka Masala Ingredients

1/4 Cup Garlic
1/4 Cup ginger peeled and chopped
2 tablespoons vegetable oil
500 Grams Chicken (use skinless chicken thigh or breast fillets), sliced into 2-inch pieces
1 Cup plain yogurt
1 1/2 teaspoons Salt
1/2 teaspoon black pepper
vegetable oil
1 tablespoon vegetable oil
2 tablespoons Butter
2 tablespoons tomato paste
1 1/2 cups tomatoes chopped
2 teaspoons garam masala (available at Assad Mini Mart)
1 teaspoon paprika
1/2 Cup heavy cream
black pepper to taste
chili flakes to taste (optional)
5 cups basmati rice
cilantro (wansoy) for garnish

Instructions

Make the ginger-garlic paste: Using a mortar and pestle, pound garlic, ginger, and oil to a paste. (You can also use a blender or food processor.) Set aside.
Make the chicken: Combine all ingredients in a large bowl. Add 3 tablespoons ginger-garlic paste; mix well. Cover and refrigerate for at least 6 hours or overnight.
Make the tikka masala sauce: Heat oil in a large wok or casserole pot. Melt butter. Add remaining ginger-garlic paste; sauté until fragrant. Add tomato paste; cook for 2 minutes. Add tomatoes; sauté over medium-low heat until soft and tender.
Add garam masala and paprika; cook over low heat for 30 seconds. Add 11/2 cups water; bring to a boil. Lower heat and simmer for about 20 minutes or until thick.
Preheat a charcoal grill or grill pan. Remove chicken from marinade. Lightly brush with oil. Grill over medium-high heat until charred but only partially cooked, about 2 minutes on each side. Set aside.
Once tikka masala sauce has thickened, transfer to a blender or food processor; purée until smooth. Return to pot; bring to a boil. Add chicken. Turn down heat to medium-low. Simmer for 10 minutes. Add cream; cook for 1 to 2 minutes. Season with salt, pepper, and chili flakes, if using. Cook for 1 more minute.
Divide rice among 4 bowls. Top with chicken tikka masala and garnish with cilantro. Serve hot.