Chicken Tikka Masala is a popular dish in many Indian restaurants. Supposedly this dish was created in a Glasglow Scotland restaurant when a customer ordered some Chicken Tikka and thought it was too dry. He ordered some gravy to go along wth the dish. The chef complied, and made a tikka masala sauce from tomato soup, yoghurt, and spices. The story isn't proven ...but the dish has become very popular. It even became Britain's "true national dish". We really liked this dish. Feel free to adjust seasoning to your own taste. Add more cream if you like. We served it with some homemade Indian flatbread...Paratha[Sidu's recipe~a Bigoven member]. You can also serve it with some homemade Naan bread.

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Name: Chicken Tikka Masala
Prep time: 1 h
Cook time: 9 h
Total time: 10 h
Yield: 8
Cuisine: Indian
Ingredients: 0.5 teaspoon ground cumin; 0.5 teaspoon ground coriander; 0.25 teaspoon cayenne pepper ( I used some chile flakes); 1 teaspoon table salt; 2 lbs boneless skinless chiken breast trimmed of fat (I used 2 1/2 lbs); 1 cup plain yoghurt; 2 tablespoons vegetable oil; 2 medium cloves garlic minced or pressed through a garlic press; 1 tablespoon fresh ginger (grated); 3 tablespoons vegetable oil; 1 medium onion diced fine; 2 medium cloves garlic minced; 2 teaspoons fresh ginger (grated); 2 jalapenos; 1 tablespoon tomato paste; 1 tablespoon garam masala; 1 28 oz can crushed tomatoes; 3 teaspoons sugar; 0.75 teaspoon table salt; 1 cup heavy cream; 0.25 cup fresh cilantro (chopped); 1 tsp turmeric

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INGREDIENTS

Chicken Tikka:
0.5 teaspoon ground cumin
0.5 teaspoon ground coriander
0.25 teaspoon cayenne pepper ; ( I used some chile flakes)
1 teaspoon table salt
2 lbs boneless skinless chiken breast ; trimmed of fat (I used 2 1/2 lbs)
1 cup plain yoghurt
2 tablespoons vegetable oil
2 medium cloves garlic ; minced or pressed through a garlic press
1 tablespoon fresh ginger ; (grated)
Masala Sauce
3 tablespoons vegetable oil
1 medium onion ; diced fine
2 medium cloves garlic ; minced
2 teaspoons fresh ginger ; (grated)
2 jalapenos
1 tablespoon tomato paste
1 tablespoon garam masala
1 28 oz can crushed tomatoes
3 teaspoons sugar
0.75 teaspoon table salt
1 cup heavy cream
0.25 cup fresh cilantro ; (chopped)
1 tsp turmeric

INSTRUCTIONS

FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, turmeric, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. It is at this point that you may adjust the seasoning and add more spice if you like it spicier. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.

While sauce simmers, grill chicken on medium heat. Make sure you coat the chicken well with the yoghurt. Also, make sure you oil the grill ...as the chicken can easily stick. You can also do the chicken in the oven using the broiler. Just adjust oven rack to upper-middle position and heat broiler. Dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, and serve over rice.

Tips:

If your sauce is too thick, thin it out with some more cream or milk or chicken stock before serving.

You can also grill the chicken first and keep it warm... then proceed to make the sauce...

NOTES

Alert editor

Chicken Tikka Masala

Chicken Tikka:
0.5 teaspoon ground cumin
0.5 teaspoon ground coriander
0.25 teaspoon cayenne pepper ( I used some chile flakes)
1 teaspoon table salt
2 lbs boneless skinless chiken breast trimmed of fat (I used 2 1/2 lbs)
1 cup plain yoghurt
2 tablespoons vegetable oil
2 medium cloves garlic minced or pressed through a garlic press
1 tablespoon fresh ginger (grated)
 Masala Sauce
3 tablespoons vegetable oil
1 medium onion diced fine
2 medium cloves garlic minced
2 teaspoons fresh ginger (grated)
2 jalapenos
1 tablespoon tomato paste
1 tablespoon garam masala
1 28 oz can crushed tomatoes
3 teaspoons sugar
0.75 teaspoon table salt
1 cup heavy cream
0.25 cup fresh cilantro (chopped)
1 tsp turmeric

FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Add the crushed garlic and ginger. Rub it on the chicken and drizzle the olive oil. Place chicken in a ziploc bag and refrigerate overnight (or several hours). Take the chicken out from the fridge and add the yoghurt. Make sure it coats the chicken well. Let marinate for another 1-2 hours. In the meantime, get all the ingredients for the masala ready. 
FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, turmeric, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. It is at this point that you may adjust the seasoning and add more spice if you like it spicier. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm. 
While sauce simmers, grill chicken on medium heat. Make sure you coat the chicken well with the yoghurt. Also, make sure you oil the grill ...as the chicken can easily stick. You can also do the chicken in the oven using the broiler. Just adjust oven rack to upper-middle position and heat broiler. Dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, and serve over rice.

Tips:
If your sauce is too  thick, thin it out with some more cream or milk or chicken stock before serving. 
You can also grill the chicken first and keep it warm... then proceed to make the sauce...

Add Photo See 9 more photos

Marinating the chicken in yoghurt...
ellie36

Masala sauce before adding cream...
ellie36

Adding cream...
ellie36

Adding the chicken...
ellie36

Finishing the dish..
ellie36

Delicious!!
KateTheGreat2

Nutrition

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Serving Size: 1 Serving (180g)
Recipe Makes: 8 Servings

Calories: 251
Calories from Fat: 135 (54%)

Amt Per Serving		% DV

	Total Fat 15g	20 %
	Saturated Fat 4.2g	21 %
	Monounsaturated Fat 5.8g
	Polyunsanturated Fat 2.1g
Cholesterol 88mg		27 %
Sodium 665.3mg		23 %
Potassium 139.9mg		4 %
Total Carbohydrate 5.5g		2 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 5.1g
Protein 25.6g		37 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 251

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Moroccan Paratha

I recommend pairing it with this recipe

— EssieWessie34

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LaT1n

Wow, that was amazing, just like indian resto around Montreal !

danielakuhnkrotzer

Best ever!

premsunny

Good

Dlnordel

Very good

mapglobal2

This came out really well. I followed the directions to the letter. Wifey said it may have been the best dish I've ever produced, and said the seasoning balance was perfect. I will definitely make this again. Keeper for sure.

jsranes

hpellegr

Wonderful...we ate this for 3 nights

S0NRISA4

We've made this several times both with and without the masala sauce. Just the chicken tikka cooked on the grill is yummy, too (no sauce).

tradwan90

lairdp

Pretty good! Will add more garam masala next time!

Chicken Tikka Masala

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Find the most delicious recipes here

INGREDIENTS

INSTRUCTIONS

NOTES

Nutrition

What to make this weekend

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