Chicken Tikka Masala Recipe | LEBANESE RECIPES

Chicken Tikka Masala

This chicken tikka masala is rich, creamy and so flavorful! Chicken tikka masala is a very popular Indian dish and one of the most requested recipes on my channel. If you are a fan of Indian curry dishes you are going to love this homemade, restaurant style chicken tikka masala. A perfect midweek dinner that your family going to love! 

Ingredients:

For the chicken marinade:

3 Chicken breasts, boneless and skinless, cut inti chunks

1/2 cup (120g) Plain yogurt

2 tablespoons Lemon juice

3 Garlic cloves, grated 

1 tablespoon Ginger, grated 

Salt to taste

2 teaspoons Paprika

2 teaspoons Garam masala

For the sauce:

2 tablespoons Vegetable oil

2 tablespoons Butter/ghee

2 medium Onions, chopped

1 tablespoon Grated ginger

3 Garlic cloves, grated 

1/2 teaspoon Turmeric powder

1 teaspoon Chili powder

1 teaspoon Coriander powder

1 teaspoon Cumin powder

1 teaspoon Garam masala powder

1 can (400g) Tomato sauce

1 cup (240ml) Water 

1 cup (240ml) Heavy cream 

Salt to taste

Coriander leaves to garnish 

Cooked rice for serving

Naan for serving 

Directions:

1. Make the marinade: in a large bowl combine chicken chunks, yogurt, lemon juice, grated garlic, grated ginger, salt, paprika and garam masala. Mix until combined and well coated.  

2. Cover and refrigerate fir at least one hour or overnight. 

3. Cook the chicken: Heat 1-2 tablespoons of oil in a large pan over medium heat. Add marinated chicken and cook for 5-7 minutes, stirring occasionally, until cooked through. Remove from the pan and set aside.

4. Make the sauce: in the same pan heat 1-2 tablespoons of oil and butter over medium heat. Add chopped onions and sauté until golden, about 6-7 minutes, scrape any browned bits stuck on the bottom of the pan.  

5. Add grated ginger and garlic, cook for 1 minute. Add all the spices and cook for 1 minute more. Pour in tomato sauce, water and season with salt, stir and bring to boil and cook for 4-5 minutes.  Add the cream, the chicken and stir well. Cook for 4-5 minutes more.

6. Serve with rice, naan and garnish with coriander. 

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