Chicken tikka masala
A delicious recipe on YumPlanner
By Stuart Radforth | Prep: 30 min | Cook: 60 min | Serves: 4
Tags: Dinner, Indian, Gluten-Free, Nut-Free, Egg-Free
Ingredients
- 700 g boneless chicken
- 120 ml greek yogurt
- 1.25 tsp kashmiri red chili powder
- 3 tsp garam masala
- 0.25 tsp turmeric
- 2 tbsp coriander powder
- 2.25 tsp cumin
- 1.5 tsp salt
- 1 tbsp lemon juice
- 2 tbsp kasuri methi
- 2 tbsp ginger garlic paste
- 3 tbsp oil or ghee
- 180 g onions
- 1 pcs green chili
- 1.5 tsp sugar
- 450 g tomatoes
- 1 cup water
- 1.125 cup heavy cream
- 3 tbsp coriander leaves
Instructions
- Prepare the chicken by cutting it into pieces. In a bowl, mix 700 grams of boneless chicken with 120 ml Greek yogurt, ½ to 1 teaspoon Kashmiri red chili powder, 1 teaspoon garam masala, ¼ teaspoon turmeric, 1 teaspoon coriander powder, ½ teaspoon cumin powder, ½ teaspoon salt, 1 tablespoon lemon juice, 1 tablespoon kasuri methi, and 1 tablespoon ginger garlic paste. Let it marinate for at least 30 minutes.
- Preheat the oven to 200°C (392°F). Spread the marinated chicken on a baking tray and bake for 20-25 minutes until cooked through.
- While the chicken is baking, heat 3 tablespoons of oil or ghee in a pan over medium heat. Add 180 grams of finely chopped onions and sauté until golden brown.
- Add 1 green chili (if using), 1 teaspoon salt, and 1 tablespoon ginger garlic paste to the onions. Cook for another 2-3 minutes.
- Stir in ½ to 1 teaspoon Kashmiri red chili powder, 2 teaspoons garam masala, 1 tablespoon coriander powder, 1 to 1½ teaspoons cumin powder, and 1 to 2 teaspoons sugar. Cook for 1-2 minutes until fragrant.
- Add 450 grams of pureed or chopped tomatoes (or 1¼ cups tomato puree) and 1 cup of hot water to the pan. Bring to a simmer and cook for 10-15 minutes until the sauce thickens.
- Once the chicken is done, add it to the sauce along with 1 tablespoon kasuri methi and ½ cup heavy cream. Stir well and simmer for another 5 minutes.
- For garnish, drizzle 3 tablespoons of heavy cream and sprinkle 3 tablespoons of finely chopped coriander leaves on top before serving.