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79 lines
3.0 KiB
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79 lines
3.0 KiB
Plaintext
---
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title: "Chicken Tikka Masala"
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slug: "chicken-tikka-masala"
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date: "2026-02-10"
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lastUpdated: "2026-02-10"
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category: "indian"
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tags: ["indian", "curry"]
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cookTime: 60
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prepTime: 30
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servings: 10
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author: "jake"
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description: "A classic chicken recipe with a rich, tomato-based gravy."
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featured: false
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display: true
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displayPhoto: "./assets/chicken-tikka-masala.jpg"
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---
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# Chicken Tikka Masala
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A classic chicken recipe with a rich, tomato-based gravy.
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## Photos
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*Chicken Tikka Masala*
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## Ingredients
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### Chicken Marinade
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- 28 oz (800g) boneless and skinless chicken thighs (cut into bite-sized pieces)
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- 1 cup plain yogurt
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- 1 1/2 tablespoons minced garlic
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- 1 tablespoon ginger
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- 2 teaspoons garam masala
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- 1 teaspoon turmeric
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- 1 teaspoon ground cumin
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- 1 teaspoon kashmiri chili
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- 1 teaspoon of salt
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### Gravy
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- 2 tablespoons vegetable/canola oil
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- 2 tablespoons butter
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- 2 small diced onions
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- 1 1/2 tablespoons finely grated garlic
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- 1 tablespoon finely grated ginger
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- 1 1/2 teaspoons garam masala
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- 1 1/2 teaspoons ground cumin
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- 1 teaspoon turmeric powder
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- 1 teaspoon ground coriander
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- 14 oz tomato puree
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- 1 teaspoon kashmiri chili (optional)
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- 1 teaspoon ground red chili powder (to taste)
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- 1 teaspoon salt
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- 1 1/4 cups of heavy or thickened cream (use evaporated milk for lower calories)
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- 1 teaspoon brown sugar
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- 1/4 cup water if needed
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- 4 tablespoons fresh cilantro or coriander to garnish
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## Instructions
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1. In a bowl, combine **chicken** with all of the ingredients for the **chicken marinade**; let marinate for 10 minutes to an hour (or overnight if time allows).
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2. Heat **oil** in a large skillet or pot over medium-high heat. When sizzling, add **marinated chicken pieces** in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
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3. Melt the **butter** in the same pan. Fry the **onions** until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.
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4. Add **garlic** and **ginger** and sauté for 1 minute until fragrant, then add **garam masala**, **cumin**, **turmeric** and **coriander**. Fry for about 20 seconds until fragrant, while stirring occasionally.
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5. Pour in the **tomato puree**, **chili powders** and **salt**. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
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6. Stir the **cream** and **sugar** through the sauce. Add the **chicken** and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
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7. Garnish with cilantro (coriander) and serve.
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## Notes
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### Diet
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- Switch cream for low fat milk to make this a bit healthier.
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### Prep Early
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- Let chicken marinate for overnight if possible.
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## References
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- https://cafedelites.com/chicken-tikka-masala/
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