Recipe courtesy of Maneet Chauhan
Recipe courtesy of Maneet Chauhan
Watch how to make this recipe.
Chicken Tikka Masala
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- Level: Easy
- Total: 1 hr 30 min (includes marinating time)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1008
- Total Fat
- 67 g
- Saturated Fat
- 37 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 7 g
- Sugar
- 17 g
- Protein
- 71 g
- Cholesterol
- 376 mg
- Sodium
- 1537 mg
- Level: Easy
- Total: 1 hr 30 min (includes marinating time)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1008
- Total Fat
- 67 g
- Saturated Fat
- 37 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 7 g
- Sugar
- 17 g
- Protein
- 71 g
- Cholesterol
- 376 mg
- Sodium
- 1537 mg
Ingredients
Tandoori Chicken:
Tikka Masala Sauce:
Directions
- Melt the butter in a small skillet over medium heat. Add the tandoori masala and toast, stirring often, until fragrant, 2 to 3 minutes. Whisk the spice mixture into the yogurt in a large bowl. Then mix in the ginger, lemon juice, salt and garlic. Add the chicken and toss to coat well. Cover and chill for at least 1 hour, preferably 6 hours and no more than 8 hours.
- Preheat the oven to 350 degrees F.
- Arrange the chicken on a greased baking sheet and bake until cooked through and an instant-read thermometer inserted in the chicken measures 165 degrees F, 12 to 15 minutes. Increase the heat to broil and broil 3 minutes.
- Add the chicken to the Tikka Masala Sauce. Toss to combine. Serve the chicken with the sauce.
Tikka Masala Sauce:
- Melt the butter in a large saucepan over medium heat. Add the fenugreek leaves and tandoori masala and toast, stirring often, until fragrant, 2 to 3 minutes. Add the marinara sauce and bring to a simmer. Add the cream, honey and salt to taste and simmer until the oil and butter start to float on the surface, about 5 minutes.
