Chicken Tikka Masala

1 review, 5 star(s). 100% would make again

Ready in 45 minutes

The chicken in this dish is kept separate from the sauce until the end to preserve its succulence.


1 tbsp. Ground turmeric
4 tsp. Garam masala
1 tsp. red food coloring; (optional)
6 cloves garlic; crushed
2 1/2" pieces ginger; peeled and chopped, plus julienned strips for garnish
1 jalapeno; stemmed and chopped
1 28-oz can whole peeled tomatoes; undrained
2 lbs boneless skinless chicken breasts; cut into 1 1/2" cubes
1/4 cup Greek yogurt; such as Fage
Kosher salt
6 tbsp. Unsalted butter
1 tsp coriander seeds
1/2 tsp. Cumin seeds
1 tbsp. Paprika
2 small yellow onions; finely chopped
1 cup Heavy cream
Cilantro leaves
basmati rice; cooked

Original recipe makes 6



1. In a blender, pur?e turmeric, 2 tsp. garam masala, coloring, garlic, ginger, jalape?os, and 1?2 cup water. Put paste into a bowl. In the same blender, pur?e tomatoes and strain through a sieve. In a bowl, mix 2 tbsp. paste, chicken, yogurt, and salt; marinate for 30 minutes. Place oven rack 4" from heating element; heat to broil. Transfer chicken to a foil-lined sheet tray; broil until cooked, 5?6 minutes; set aside.

2. Heat butter in 6-qt. saucepan over medium-high heat. Add coriander and cumin; toast 4-6 minutes. Add paprika and onions; cook until soft, 6-8 minutes. Add remaining paste; brown for 5-6 minutes. Add tomatoes; cook for 2 minutes. Stir in cream and 1 cup water; boil. Reduce heat; simmer until thickened, 6-8 minutes. Stir in remaining masala and chicken; season with salt. Serve with garnishes and rice.

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Calories Per Serving: 382 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I posted this recipe.]
mraguirre22 6y ago

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