Chicken Tikka Masala
Chicken tikka masala is a delectable boneless chicken curry that is a healthier alternative to butter chicken.
Servings: 8
Calories: 227kcal
Ingredients
- 2 lbs Chicken breast or thighs
- 1/3 cup Oil
- 8 oz Tomato sauce unsalted
- 1 small Onion finely chopped
- 1 cup Water
- 1 tbsp Heavy cream
- 1 tsp Fenugreek leaves
Ingredients for marinade
- 3/4 tsp Salt or to taste
- 1 tsp Paprika
- 1 tsp Red chili powder
- 1 tsp Cumin powder
- 1 tbsp Coriander powder
- 1 tsp Ginger paste
- 1 tsp Garlic paste
- 1/2 cup Yogurt
Ingredients for sauce
- 1/3 tsp Salt or to taste
- 1/2 tsp Red chili powder
- 1/2 tsp Cumin powder
- 1 tsp Coriander powder
- 1/2 tsp Paprika or Kashmiri red chili
- 1 tsp Ginger paste
- 1 tsp Garlic paste
Instructions
Marinate the chicken
- Cut chicken into bite-size pieces and marinate it with all the spices listed above for marinade. Leave it for a few hours or a minimum of 30 minutes.
Cook Chicken
- Heat oil in a pan and add chicken in a single layer, don’t crowd your pan as the goal is to shallow fry it. Let it cook from one side completely before turning it over. You can check one piece if it’s ready. Cook the other side, and it’ll take about 3-4 minutes per side.
Make the sauce
- Remove chicken from the pan, and in the remaining oil, add onions. Let onions soften, and then add ginger, garlic, and all the spices. Cook for 3-4 minutes, and add tomato sauce along with 8 oz of water. I used a tomato sauce container to measure water.
- Let the sauce cook for about 5 minutes, and then blend it to make a creamy paste.
- Add your chicken back into the sauce.
- Sprinkle 1 tsp of fenugreek leaves and 1 tbsp of heavy cream, and enjoy.
Video
Nutrition
Calories: 227kcal | Carbohydrates: 8g | Protein: 22g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 61mg | Sodium: 1632mg | Potassium: 563mg | Fiber: 1g | Sugar: 3g | Vitamin A: 462IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 1mg