Chicken Tikka Masala
This Indian-style chicken tikka masala recipe 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
Ingredients
- 1 can (29 ounces) tomato puree
- 1-1/2 cups 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
Reviews
Good recipe but just to point out technically the tikka masala isn't a recipe from India it's certainly created by an indian but was most likely conceived in the UK as a fusion food, an easy intro for Brits into spicy food.
Easy to follow recipe; prep time took me a bit longer than noted. Had nice flavor; thoroughly enjoyed. Love Indian food and was glad to find this flavorful recipe.
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I followed all the ingredients listed (with the exception of no jalapeno and only a pinch of cayenne because I have little kids), but didn't use the slow cooker. I cooked diced onions in the olive oil until soft, but not browned, then added all the seasonings to the onions. I let that cook for a few minutes, then added the garlic and cooked for another 30 seconds. Finally, I tossed in the ginger and removed from heat. Meanwhile, I had the tomato sauce and yogurt warming in a dutch oven on the stove. I added the veggie/spice mix and then blended it all with a hand blender till smooth. I let the sauce come to a simmer before adding the chicken. I simmered for about 2 hours, covered on low. I served this with naan and rice. The flavors were amazing and the chicken came out tender. Next time, I think I might try coconut milk in place of the cream. Thanks for a great recipe. My husband kept telling me how good it was and that I "knocked it out of the park". Definitely a keeper!
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Great recipe! I added a thawed and drained package of frozen chopped spinach to make this a saag masala. Love it!
Good recipes
Substitute boneless, skinless, chicken thighs wouldn't dry out as breasts will.Also cut the simmer time to 2 1/2 hours.
Just made this for dinner and the whole family loved it. Did not change a thing and it was just scrumptious...will be making again for sure!!!
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!