Chicken Tikka Masala

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  • Prep Time: 15 minutes + extra for marinating
  • Cook Time: 25-30 minutes
  • Serves: 4-6
  • Freezing: excellent

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A perfect first-dish for someone who’s new to Indian cuisine and a go-to dish for anyone who loves the taste of Indian spices.

  • Ingredients:

  • Tikkas:
  • 1/3 cup (75 mL) yogurt
  • 1 tbsp (15 mL) lemon juice
  • 1½ tsp (7 mL) ginger garlic paste
  • 1 tbsp (15 mL) coriander powder
  • 1½ tsp (7 mL) Kashmiri lal mirch
  • ½ tsp (2 mL) garam masala
  • 1½ tsp (7 mL) Crisco® Vegetable Oil
  • Salt
  • 1½ lbs (680 grams) chicken thighs, boneless, skinless, cut in bite sized pieces
  • Gravy:
  • 2 tbsp (30 mL) Crisco® Vegetable Oil
  • 1 tbsp (15 mL) ginger garlic paste
  • ¼ cup (50 mL) fresh onion paste
  • ½ tsp (2 mL) turmeric
  • 1 tbsp (15 mL) coriander powder
  • 1 tsp (5 mL) garam masala
  • 1 tsp (5 mL) crushed black pepper
  • ½ tsp (2 mL) powdered cloves
  • ½ tsp (2 mL) cardamom powder
  • 1 can (15 oz) tomato sauce
  • ½ cup (125 mL) heavy cream
  • Salt
  • Method:

  • Tikkas:
  • Mix all ingredients together. Cover and refrigerate. Marinate for at least 1 hour or overnight.
  • Heat grill on medium high heat.
  • Thread chicken pieces into skewers. Lightly oil grill. Grill chicken, 5-8 minutes or bake for 15-20 minutes at 350°F (177°C), until almost done.
  • Sauce:
  • Heat oil in a thick bottom pan. Add ginger garlic paste and onion paste. Cook for 4-5 minutes on medium high until golden brown.
  • Add dry spices. Stir in tomato sauce. Simmer on medium low about 5-8 minutes until it begins to thicken.
  • Add salt. Stir. Add heavy cream. Stir. Add chicken. Mix well. Simmer 3-5 minutes on medium low heat.
  • Turn off heat. Cover and let rest for 5 minutes.
  • Serve hot with naan or steamed rice.
  • Tip:

  • If baking, add chicken drippings to sauce for extra flavor.
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