Chicken Tikka Masala
Chicken Tikka Masala is an Indian inspired dish that can be adapted for taste. It can be spicy or not. The star of the dish is by far the Garam Masala, the spices in this dish will surely tantalize your taste buds.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Marinate 15 minutes mins
Total Time 1 hour hr
Course Dinner
Cuisine Indian
Servings 4
Calories 450 kcal
1 Cast Iron Pot Can use a heavy bottom pot
1 Wooden Spatula
2 Medium Bowls One for tomatoes, one for cooked chicken
1 Small Bowl For mixed spices
Multiple Measuring Spoons
1 Spoon to peel the Ginger
Marinade
- 1/2 Cup Greek Yogurt
- 1 Tbsp Mixed Dry Spices Turmeric, Garam Masala, Paprika, Chili Powder
- 1 Tsp Kosher Salt
For the Masala
- 1 Lb Boneless Chicken Breast
- 1/2 Lb Boneless Chicken Thighs
- 1 Tbs Olive Oil
- 1 Onion
- 1 Tbs Ghee
- 2 Garlic Cloves
- 1/2 Tsp Ginger Root
- 14 Oz Crushed Tomatoes
- 1/3 Cup Mushrooms
- 1 Tsp Brown Sugar
Dry Spices for Masala
- 1 Tsp Coriander
- 1 Tsp Chili Powder
- 1 Tsp Cumin
- 1/2 Tsp Paprika
- 1/2 Tsp Black Pepper
- 1 Tbsp Garam Masala
- 1/4 Tsp Cardamom
- 1 Tsp Turmeric
- 1/8 Tsp Cinnamon
- 1/8 Tsp Cloves
- 1 Tsp Chili Pepper
Finishing Sauce Ingredients
- 2 Tbs Greek Yogurt
- 1/4 Cup Cream
- 1 Tbsp Fresh Cilantro
Cube the chicken breast and thighs into bit sized pieces
Marinate for a minimum of 15 minutes the chicken in some greek yogurt and a combined total of 1 tablespoon of all the dry spices.
Dice the onion
Mince the garlic
Peel and mince the ginger
Heat pan on med/high heat, add olive oil
Add the ghee
Once heated ,add the chicken
Once cooked remove the chicken and set aside
Turn the heat to a medium low In the same pan add the onions
Add the fresh ginger
Add all the dry spices
Add the garlic, cook only until you smell the garlic
Add the crushed tomatoes
Stir to incorporate any bits of spice that may have stuck to the pan
Add in the mushrooms
Add the cooked chicken back in
Add the brown sugar
Cover and let it simmer for approximately 10 minutes stirring occasionally. Check your heat to make sure its low enough that you do not burn the sauce or it will taste terrible and you will have to start over.
Taste at this point taste for additional spices, if you want it hot add more cayenne or if you want more Indian spice add more garam masala, salt etc
If your sauce is too thick you may add some water
Place the cover on the pot and cook for another 15 minutes
Mix in the yogurt and cream
Add in the fresh cilantro and serve over rice
By meal prepping this dish ahead of time you can have a lovely dish on the table in no time at all. You can even make the rice up to 3 days ahead of time (rice is not included in the nutritional information).
We suggest at the very minimum you prepare the chicken and marinate it together and then pre-measure your spices into a bag so that you have less to deal with on the day you cook it.
Chop an onion, some garlic, fresh ginger, a few mushrooms, and cilantro and you can have dinner on the table in 30 minutes.
Calories: 450kcalCarbohydrates: 15gProtein: 40gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 156mgSodium: 335mgPotassium: 1003mgFiber: 3gSugar: 8gVitamin A: 708IUVitamin C: 16mgCalcium: 110mgIron: 3mg
Keyword Dinner, Fall Meal, family, Healthy, Lunch, Meal Prep, Spicy