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–+ servings

Chicken Tikka Masala Cafe Delites (Video)

This Chicken Tikka Masala is filled with tender chicken bathed in a deliciously aromatic sauce!
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Prep Time 15 minutes
Cook Time 34 minutes
Marinating Time 10 minutes
Course dinner, Main Course
Cuisine Indian
Servings 6 servings
Calories 671 kcal

Equipment

Ingredients
  

For the Marinade

  • 28 oz boneless chicken thighs cut into bite size pieces
  • 1 cup plain Greek yogurt
  • 1.5 tbsp garlic diced
  • 1 tbsp ground ginger
  • 2 tsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp ground cumin
  • 1 tsp Kashmiri Chili powder
  • 1 tsp salt

For the Sauce

  • 2 tbsp canola oil or oil of your choice
  • 2 tbsp butter
  • 1 large onion finely diced
  • 1.5 tbsp garlic diced
  • 1 tbsp ginger freshly grated
  • 1.5 tsp garam masala
  • 1.5 tsp ground cumin
  • 1 tsp turmeric powder
  • 1 tsp ground coriander
  • 14 oz tomato puree
  • 1 tsp Kashmiri chili powder
  • 1 tsp red chili powder
  • 1 tsp salt
  • 1 ¼ cup heavy cream
  • 1 tsp brown sugar
  • ¼ cup water only if need to thin the sauce
  • 4 tbsp cilantro freshly chopped for garnish

Instructions
 

  • Combine chicken thighs with marinade ingredients until chicken is thoroughly coated.  Cover and refrigerate, marinating 10 minutes –overnight, if possible.
    28 oz boneless chicken thighs , 1 cup plain Greek yogurt, 1.5 tbsp garlic, 1 tbsp ground ginger, 2 tsp garam masala, 1 tsp turmeric powder, 1 tsp ground cumin, 1 tsp Kashmiri Chili powder, 1 tsp salt
  • Prep vegetables - chop onion, dice garlic, grate ginger.
    1.5 tbsp garlic, 1 large onion, 1.5 tbsp garlic, 1 tbsp ginger
  • To cook – heat oil in large skillet over medium-high heat. Add chicken to pan, cooking 3 minutes per side until nicely browned.  Remove chicken to platter and set aside.
    2 tbsp canola oil, 28 oz boneless chicken thighs
  • Add butter to the pan and, when melted, add the onions. Cook until translucent, about 3-4 minutes, then add in the garlic and ginger, cooking an additional minute until fragrant. 
    2 tbsp butter, 1 large onion, 1.5 tbsp garlic, 1 tbsp ginger
  • Add the garam masala, cumin, turmeric, and coriander to the skillet, stirring to incorporate.
    1.5 tsp garam masala, 1.5 tsp ground cumin, 1 tsp turmeric powder, 1 tsp ground coriander
  • Pour in the tomato puree, along with add in the chili powders and salt.  Simmer 10-15 minutes.
    14 oz tomato puree, 1 tsp Kashmiri chili powder, 1 tsp red chili powder, 1 tsp salt
  • Add the heavy cream and brown sugar to the sauce, mixing to incorporate. Combine the chicken and any accumulated juices with the sauce in the pan, and simmer an additional 8-10minutes, or until the chicken reaches an internal temperature of 165°F/74°C. If the sauce is too thick, add some of the reserved water to thin it out. 
    28 oz boneless chicken thighs , 1 1/4 cup heavy cream, 1 tsp brown sugar, 1/4 cup water
  • Serve immediately with Jasmine rice and naan bread.
    4 tbsp cilantro

Notes

You can substitute evaporated milk for the cream to reduce the calories. 

Nutrition

Calories: 671kcalCarbohydrates: 15gProtein: 28gFat: 56gSaturated Fat: 21gPolyunsaturated Fat: 8gMonounsaturated Fat: 23gTrans Fat: 0.3gCholesterol: 197mgSodium: 972mgPotassium: 767mgFiber: 3gSugar: 8gVitamin A: 1613IUVitamin C: 10mgCalcium: 116mgIron: 3mg
Keyword dinner, Indian cuisine, pampered chef, tikka masala
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