Best Chicken Tikka Masala Recipe (Rich & Creamy Sauce)
- 1 pound boneless skinless fresh chicken breasts
- 7 ounces plain 2% fat greek yogurt (I use the Fage brand; do not use regular yogurt)
- 1 tablespoon garam masala
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground black pepper
- 1/4 teaspoon ground ginger
- 15 ounces canned unsalted plain tomato sauce (not pasta sauce)
- 1 1/2 cups heavy whipping cream
- 5 cloves garlic, minced
- 4 teaspoons garam masala
- 1/2 teaspoon paprika
- 1/2 teaspoon table salt
- 1/4 teaspoon ground cayenne (this yields medium spiciness, and can be substituted with 1 diced jalapeño with seeds removed)
- 2 tablespoons chopped fresh cilantro
Pat the chicken breasts dry with paper towels. Trim off excess fat, if any. Cut them into bite-sized chunks, about 1/2 to 1 inch in size.
In a large bowl, stir together all marinade ingredients except the chicken, until well-mixed. Add chicken chunks and mix until well-coated with the marinade; the marinade should be thick, not thin or watery. Cover and refrigerate for at least 1 hour.
Heat a large nonstick pan over high heat (I use a 10-inch wide and 3-inch tall nonstick pan) until very hot, no oil needed. Add only half of the yogurt-covered chicken chunks, spreading them out in the pan. Cook for a few minutes until they are golden brown and a bit charred, frequently stirring and flipping the chicken to sear different sides (tongs are useful for this).
Once the chicken chunks are seared, transfer them to a large plate. Repeat the searing process with the remaining half of the chicken chunks. Doing this in 2 batches prevents the pan from cooling too much, resulting in a better sear.
Reduce to medium heat. Add all sauce ingredients to the now-empty pan, stirring for a minute until mixed. Add seared chicken chunks without pan drippings and submerge them into the sauce; no need to stir. Bring to a simmer.
Simmer for 20 minutes, stirring occasionally and decreasing the heat as needed to maintain a light simmer. After simmering, the chicken should be cooked through and the sauce slightly thickened and orange.
Turn off the heat. Serve into bowls, and garnish with chopped cilantro.
|Makes 4 Servings|
|Amount Per Serving:|
|Total Fat 35g||54%|
|Saturated Fat 21g||107%|
|Net Carb 10g|
|Total Carb 14.5g||5%|
|Dietary Fiber 4.5g||17%|
Chicken Tikka Masala
- 2 teaspoons coriander
- 2 teaspoons cumin
- 1 1/2 teaspoons paprika
- 1/2 teaspoon cardamom
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon nutmeg
- 1 tablespoon avocado oil
- 2 chicken breasts about 1 pound total, cut into 1/2 inch pieces
- sea salt and pepper
- 1 yellow onion peeled and chopped
- 1 tablespoon fresh ginger minced
- 1/4 cup tomato paste
- 1 cup cream
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 cup fresh cilantro finely chopped
In a small bowl, whisk together the coriander, cumin, paprika, cardamom, cayenne pepper, and nutmeg. Set aside.
Heat a large skillet over medium heat. Add oil. When oil is hot, add chicken pieces. Be sure they do not touch. Cook in batches if necessary.
Brown chicken, then cook until opaque. Remove from pan to a plate. Set aside.
If needed, add more oil to pan. Add onions and cook them until they just start browning on the edges.
Stir in the mixture of spices. Cook for about two minutes, stirring constantly, to toast spices.
Add fresh ginger, tomato paste and cream to the skillet, stirring to mix thoroughly. Add the chicken into the sauce. Increase heat to medium to bring the mixture to a simmer, then turn the heat to low and continue cooking, stirring occasionally, until sauce thickens to desired consistency.
Season with salt and pepper. Stir in cilantro. Taste and adjust seasoning if necessary.