Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay

Advertisement

Homemade Chicken Tikka Masala

by Alvin Zhou featured in 12 Comfort Foods To Suit Every Mood

Ingredients

for 5 servings

Chicken Marinade

  • 3 boneless, skinless chicken breasts
  • ½ cup
    plain yogurt (125 g)
  • Juice of 1 lemon
  • 6 cloves garlic, minced
  • 1 tablespoon
    minced ginger
  • 2 teaspoons
    salt
  • 2 teaspoons
    ground cumin
  • 2 teaspoons
    garam masala
  • 2 teaspoons
    paprika

Sauce

  • 3 tablespoons
    oil
  • 1 large onion, finely chopped
  • 2 tablespoons
    minced ginger
  • 8 cloves garlic, minced
  • 2 teaspoons
    ground cumin
  • 2 teaspoons
    ground turmeric
  • 2 teaspoons
    ground coriander
  • 2 teaspoons
    paprika
  • 2 teaspoons
    chili powder
  • 2 teaspoons
    garam masala
  • 1 tablespoon
    tomato puree
  • 3 ½ cups
    tomato sauce (800 g)
  • 1 ¼ cups
    water
  • 1 cup
    heavy cream (250 mL)
  • chopped fresh cilantro leaves, for garnish
  • cooked rice, for serving
  • naan bread, for serving

Special Equipment

  • Bamboo or wooden skewers

Advertisement

Preparation

  1. Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika and stir until well-coated.
  2. Cover and refrigerate for at least 1 hour, or overnight.
  3. Preheat the oven to 500°F (260°C). Line a high-sided baking pan or roasting tray with parchment paper.
  4. Place the marinated chicken pieces on bamboo or wooden skewers, then set them over the prepared baking pan, making sure there is space underneath the chicken to help distribute the heat more evenly. Bake for about 15 minutes, until slightly dark brown on the edges.
  5. Make the sauce: Heat the oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned. Add the cumin, turmeric, coriander, paprika, chili powder, and garam masala and stir constantly for about 30 seconds, until the spices are fragrant. Stir in the tomato puree, tomato sauce, and 1 ¼ cups of water, then bring to a boil and cook for about 5 minutes. Pour in the cream.
  6. Remove the chicken from the skewers and add to the sauce, cooking for another 1-2 minutes. Garnish with cilantro and serve over rice or alongside naan bread.
  7. Enjoy!
 

Advertisement

Advertisement

Advertisement

More like this