VNiceFood
The Chicken Tikka Masala I Make Every Week — Ready in 1 Hour
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Serves
- 6
- Calories
- 483 kcal
- Carbs
- 10.00 g
Ingredients
- 1½ lbs. gramsboneless chicken (preferably thighs or breasts)
- ½ cup mlGreek yogurt
- ½ to 1 teaspoonKashmiri red chili powder
- 1 teaspoongaram masala
- ¼ teaspoonturmeric
- 1 teaspooncoriander powder
- ½ teaspooncumin powder
- ½ teaspoonsalt
- 1 tablespoonlemon juice
- 1 tablespoonkasuri methi
- 1 tablespoonginger garlic paste
- 1 tablespoonoil
- 3 tablespoonsoil or ghee
- 1½ cups gramsonions (fine chopped)
- 1green chilli (optional)
- 1 lb. gramstomatoes (pureed/chopped)
- 1 cuphot water
- ½ cupheavy cream
- 3 tablespoonscoriander leaves (fine chopped)
Instructions
- 1
Cube chicken to 1 to 1½ inch pieces and marinate with spices, yogurt, and kasuri methi. Refrigerate for at least 3 hours or up to 48 hours.
- 2
Heat oil/ghee in a pot and sauté onions until deep golden. Add ginger garlic and cook until aromatic.
- 3
Add spice powders and tomatoes, cooking until thick.
- 4
Grill chicken until charred and combine with the sauce, simmering until cooked.
- 5
Finish with cream and serve with naan or rice.