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Chicken Tikka Masala

Who doesn’t love some delicious Indian food? I cannot resist it! This is one of my family’s favorite dishes and very easy to make. Don’t let the amount of ingredients scare you. Once you buy all these spices, you’ll be able to make this many times over. And guess what? this recipe is restaurant quality!

Chicken-Tikka-Masala
Easy Chicken Tikka Masala

Ingredients:

4 lbs chicken breasts, cut into 1½-inch chunks
1 1/2 large onion, finely chopped
6 garlic cloves, minced 
4 tablespoons grated fresh ginger
1 1/2 (29 oz.) can of tomato sauce (total of about 45 oz.)
4 tablespoons olive oil
1 1/2 tablespoon Garam masala
3 teaspoons ground cumin 
4 teaspoons ground coriander
3 teaspoons paprika
1 1/2 teaspoon turmeric
1 teaspoon cinnamon
1 teaspoon cayenne pepper (adjust according to your heat preference – this recipe is mild)
1 teaspoon
ground black pepper
4 bay leaves

To add later in the cooking process
1 1/2 cup heavy cream
3 tablespoons arrowroot powder
Juice of 1 lemon
Cilantro, chopped

Instructions:​

Combine all ingredients (except for bay leaves, heavy cream, arrowroot powder, and lemon juice) in a large pot.

With a large large spatula, stir to combine everything, making sure that the chicken is well coated. 

Place the bay leaves on top.

Cover and cook on high until it begins to boil, then lower heat to low and simmer for 1 hour.

When the hour is up, in a small bowl, combine heavy cream and arrowroot powder, and gently stir into the pot.

Let cook an additional 20 minutes to thicken up.

Finally add lemon juice and gently stir. Sprinkle with chopped cilantro for enhanced flavor.

Serve over basmati rice and with naan bread. 

Chicken-Tikka-Masala

Chicken Tikka Masala

A quick and easy Classic Indian dish.
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Course: Main Course
Cuisine: Indian
Keyword: chicken, chicken tikka masala, indian dish, indian food, indian recipe, masala
Prep Time: 5 minutes
Cook Time: 1 hour 20 minutes
Servings: 4 people

Ingredients

  • 4 lbs chicken breasts cut into 1½-inch chunks
  • 1 large onion finely chopped
  • 6 garlic cloves minced 
  • 4 tbs fresh ginger grated
  • 1-1/2 29oz cans of tomato sauce
  • 4 tbs olive oil
  • 1-1/2 tbs Garam masala
  • 3 tsp ground cumin
  • 4 tsp ground coriander
  • 3 tsp paprika
  • 1-1/2 tsp teaspoon turmeric
  • 1 tsp cinnamon
  • 1 tsp cayenne pepper adjust according to your heat preference – this recipe is mild
  • 1 tsp black pepper
  • 4 bay leaves

For later in the recipe

  • 1-1/2 cup heavy cream
  • 3 tbs arrowroot powder
  • Juice of 1 lemon
  • cilantro chopped

Instructions

  • Combine all ingredients (except for bay leaves, heavy cream, arrowroot powder, and lemon juice) in a large pot.
  • With a large large spatula, stir to combine everything, making sure that the chicken is well coated. 
  • Place the bay leaves on top.
  • Cover and cook on high until it begins to boil, then lower heat to low and simmer for 1 hour.
  • When the hour is up, in a small bowl, combine heavy cream and arrowroot powder, and gently stir into the pot.
  • Let cook an additional 20 minutes to thicken up.
  • Finally add lemon juice and gently stir.
  • Sprinkle with chopped cilantro for enhanced flavor.
  • Serve over basmati rice and with naan bread. 

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