Chicken Tikka Masala Recipe

4.5 4 4
Chicken Tikka Masala Recipe
Chicken Tikka Masala Recipe photo by Taste of Home
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Chicken Tikka Masala Recipe

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4.5 4 4
Publisher Photo
This Indian-style dish has flavors that keep me coming back for more – a simple dish spiced with garam masala, cumin and gingerroot that’s simply amazing. —Jaclyn Bell, Logan, Utah
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 4-1/4 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 4-1/4 hours

Ingredients

  • 1 can (29 ounces) tomato puree
  • 1-1/2 cups (12 ounces) plain yogurt
  • 1/2 large onion, finely chopped
  • 2 tablespoons olive oil
  • 4-1/2 teaspoons minced fresh gingerroot
  • 4 garlic cloves, minced
  • 1 tablespoon garam masala
  • 2-1/2 teaspoons salt
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 3/4 teaspoon pepper
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • 2-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch cubes
  • 1 jalapeno pepper, halved and seeded
  • 1 bay leaf
  • 1 tablespoon cornstarch
  • 1 cup heavy whipping cream
  • Hot cooked basmati rice
  • Chopped fresh cilantro, optional

Directions

In a 5-qt. slow cooker, combine the first 13 ingredients. Add chicken, jalapeno and bay leaf. Cook, covered, on low 4 hours or until chicken is tender. Remove jalapeno and bay leaf.
In a small bowl, mix cornstarch and cream until smooth; gradually stir into sauce. Cook, covered, on high 15-20 minutes or until sauce is thickened. Serve with rice. If desired, sprinkle with cilantro. Yield: 8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Chicken Tikka Masala in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2015, p27

Nutritional Facts

1-1/4 cups chicken mixture (calculated without rice): 381 calories, 19g fat (9g saturated fat), 118mg cholesterol, 864mg sodium, 13g carbohydrate (5g sugars, 2g fiber), 33g protein.

  • 1 can (29 ounces) tomato puree
  • 1-1/2 cups (12 ounces) plain yogurt
  • 1/2 large onion, finely chopped
  • 2 tablespoons olive oil
  • 4-1/2 teaspoons minced fresh gingerroot
  • 4 garlic cloves, minced
  • 1 tablespoon garam masala
  • 2-1/2 teaspoons salt
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 3/4 teaspoon pepper
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • 2-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch cubes
  • 1 jalapeno pepper, halved and seeded
  • 1 bay leaf
  • 1 tablespoon cornstarch
  • 1 cup heavy whipping cream
  • Hot cooked basmati rice
  • Chopped fresh cilantro, optional
  1. In a 5-qt. slow cooker, combine the first 13 ingredients. Add chicken, jalapeno and bay leaf. Cook, covered, on low 4 hours or until chicken is tender. Remove jalapeno and bay leaf.
  2. In a small bowl, mix cornstarch and cream until smooth; gradually stir into sauce. Cook, covered, on high 15-20 minutes or until sauce is thickened. Serve with rice. If desired, sprinkle with cilantro. Yield: 8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Chicken Tikka Masala in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2015, p27

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Reviews forChicken Tikka Masala

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[email protected] User ID: 5750784 255796
Reviewed Oct. 23, 2016

"Flavors are great but you will have way too much sauce! I almost doubled the amount of chicken and there was still a ton of sauce!"

MY REVIEW
brooksjones7 User ID: 3308734 254342
Reviewed Sep. 19, 2016

"My family loved it--delicious and easy too."

MY REVIEW
nmrenee User ID: 1839122 246975
Reviewed Apr. 12, 2016

"My family loves this! I will sometimes cook the chicken, onion, garlic, and ginger in a skillet first. Then cook for a shorter amount of time. I have also exchanged the cream for low-fat milk, without missing anything."

MY REVIEW
[email protected] User ID: 6501613 232969
Reviewed Sep. 15, 2015

"Delicious! The whole family loved it!"

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