Recipe courtesy of Tandoori Oven
Chicken Tikka Masala
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 950
- Total Fat
- 63
- Saturated Fat
- 30
- Carbohydrates
- 46
- Dietary Fiber
- 7
- Sugar
- 13
- Protein
- 55
- Cholesterol
- 316
- Sodium
- 1416
- Total: 2 hr 15 min (includes marinating time)
- Active: 40 min
Ingredients
Chicken Marinade:
3 boneless, skinless chicken breasts
1/2 cup plain yogurt
1/4 cup lemon juice
1 tablespoon minced fresh ginger
3 teaspoons garam masala
3 teaspoons salt
2 teaspoons paprika
2 teaspoons ground turmeric
6 cloves garlic, minced
Sauce:
3 tablespoons canola oil
3 teaspoons whole coriander seeds
3 teaspoons ground cumin
8 cloves garlic, minced
1 large onion, finely chopped
2 tablespoons minced fresh ginger
Salt
4 teaspoons garam masala
2 teaspoons paprika
2 teaspoons ground turmeric
One 16-ounce can tomato puree
2 cups heavy cream
1 teaspoon dried fenugreek leaves
1/4 cup fresh cilantro, for garnish
Cooked rice or naan, for serving
Directions
Special equipment:
skewers- For the chicken marinade: Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, ginger, garam masala, salt, paprika, turmeric and garlic and stir until well-coated. Cover and refrigerate for at least 1 hour, or up to overnight.
- Preheat a tandoor (clay) oven or grill.
- Place the marinated chicken pieces on skewers, then place them in the tandoor oven. Cook until cooked well, about 15 minutes.
- For the sauce: Heat the oil in a large pot over medium heat, then add coriander and cumin, followed by the garlic, onions, ginger and salt to taste. Cook, stirring occasionally, until golden brown, then add the garam masala, paprika and turmeric and stir constantly until the spices are fragrant, about 30 seconds. Stir in the tomato puree and 1 1/4 cups of water, then bring to a boil and cook for about 15 minutes.
- Pour in the cream. Remove the chicken from the skewers and add to the sauce, cooking for another 5 minutes, then finish with the fenugreek leaves. Garnish with cilantro and serve over rice or alongside naan bread. Enjoy!