Chicken tikka masala

Chicken tikka masala

Based on 179 ratings

"Chicken tikka masala has a difficult history in British and Indian cuisines. While it’s basically a British national dish at this point, it was brought to the country and developed there to suit British tastes by South Asian immigrants after the dissolution of the British empire. The dish owes its tangy flavor mainly to the Indian spice mixture garam masala, in addition to other spices. Grilled or baked marinated chicken meets creamy tomato sauce. If you prefer a vegetarian version, you can swap the chicken for paneer, and Indian cheese. Served with naan bread or basmati rice, it tastes great garnished with plenty of fresh mint and cilantro."

Difficulty

Easy 👌

Preparation

30 min

Baking

25 min

Resting

30 min

Ingredients

2Servings
1
chicken breasts
125 g
tomatoes
100 g
natural yogurt
100 g
crème fraîche
50 g
onions
½
chili
5 g
mint
5 g
cilantro
½
bell pepper
¼ tsp
coriander seed
½ tsp
cumin seed
¼ tsp
chili powder
1 tsp
ground turmeric
¼ clove
garlic
g
ginger
½ tbsp
garam masala
75 ml
water
salt
pepper
vegetable oil (for frying)
MetricImperial

Utensils

knife, cutting board, mortar and pestle, bowl (small), freezer bag, baking sheet, parchment paper, rubber spatula, saucepan (small), spatula, immersion blender

How-To Videos

how-to-prepare-a-chili

How to prepare a chili

basic-naan

Basic naan

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Two homemade chutneys

how-to-cook-aromatic-rice

How to cook aromatic rice

Nutrition per serving

Cal276
Fat16 g
Protein22 g
Carb10 g
  • Step 1/8

    Finely dice onion and chili. Finely chop mint and cilantro. Cut chicken, tomato, and bell pepper into bite-sized cubes. Grate garlic and ginger.
    • 50 g onions
    • ½ chili
    • 5 g mint
    • 5 g cilantro
    • 1 chicken breasts
    • 125 g tomatoes
    • ½ bell pepper
    • ¼ clove garlic
    • g ginger
    • knife
    • cutting board

    Finely dice onion and chili. Finely chop mint and cilantro. Cut chicken, tomato, and bell pepper into bite-sized cubes. Grate garlic and ginger.

  • Step 2/8

    With a mortar and pestle, finely grind coriander seed, cumin, chili powder and half of the turmeric.
    • ¼ tsp coriander seed
    • ½ tsp cumin seed
    • ¼ tsp chili powder
    • ½ tsp ground turmeric
    • mortar and pestle

    With a mortar and pestle, finely grind coriander seed, cumin, chili powder and half of the turmeric.

  • Step 3/8

    In a small bowl, fold spice mixture into yogurt. Place chicken pieces in freezer bag and add spiced yogurt. Mix well and marinate in the refrigerator for at least 30 min. or ideally for a few hours.
    • 100 g natural yogurt
    • bowl (small)
    • freezer bag

    In a small bowl, fold spice mixture into yogurt. Place chicken pieces in freezer bag and add spiced yogurt. Mix well and marinate in the refrigerator for at least 30 min. or ideally for a few hours.

  • Step 4/8

    Preheat oven to 180°C/355°F. Transfer marinated chicken to a lined baking sheet and bake in oven for approx. 25 – 30 min.
    • baking sheet
    • parchment paper
    • rubber spatula

    Preheat oven to 180°C/355°F. Transfer marinated chicken to a lined baking sheet and bake in oven for approx. 25 – 30 min.

  • Step 5/8

    In a small saucepan, sauté onion in some vegetable oil over medium heat for approx. 5 – 7 min. until golden brown. Add grated ginger and garlic, as well as diced chili, bell pepper, and tomatoes and continue to sauté for approx. 4 - 5 min. Season with remaining turmeric, garam masala, salt, and pepper and allow to cook for approx. 15 min.
    • vegetable oil (for frying)
    • ½ tsp ground turmeric
    • ½ tbsp garam masala
    • salt
    • pepper
    • saucepan (small)
    • spatula

    In a small saucepan, sauté onion in some vegetable oil over medium heat for approx. 5 – 7 min. until golden brown. Add grated ginger and garlic, as well as diced chili, bell pepper, and tomatoes and continue to sauté for approx. 4 - 5 min. Season with remaining turmeric, garam masala, salt, and pepper and allow to cook for approx. 15 min.

  • Step 6/8

    Add crème fraîche and water to pan and stir thoroughly to incorporate.
    • 100 g crème fraîche
    • 75 ml water

    Add crème fraîche and water to pan and stir thoroughly to incorporate.

  • Step 7/8

    Using a hand blender, puree sauce until smooth.
    • immersion blender

    Using a hand blender, puree sauce until smooth.

  • Step 8/8

    Add cooked chicken to pan and stir well. Season to taste with salt and pepper. Fold in chopped mint and cilantro, reserving some for garnish. Enjoy with naan bread or basmati rice!
    • salt
    • pepper

    Add cooked chicken to pan and stir well. Season to taste with salt and pepper. Fold in chopped mint and cilantro, reserving some for garnish. Enjoy with naan bread or basmati rice!

  • Enjoy your meal!

    Chicken tikka masala

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