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Prep Time:30 minsTotal Time:30 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:30 minsTotal Time:30 minsServings:4Yield:4 servings
Prep Time:30 mins
Prep Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Jump to recipe
How to Make Chicken Tikka Masala
This popular Indian dish is seasoned with garlic, ginger and garam masala. Traditionally, the chicken pieces are marinated and grilled, but this simplified version will save you time. Everything is made in one pot, making it an easy weeknight meal. Here are tips on how to make it:
Use Boneless, Skinless Chicken Thighs
Chicken thighs are high in protein and a more flavorful alternative to chicken breasts. They are reliably tender, less likely to overcook and less expensive when youprep them yourself.
Use Fresh Ginger
When buying fresh ginger, it should feel firm to the touch with smooth skin. Our favorite way topeel gingeris with a spoon. For grating ginger, we recommend using aMicroplane zester, which releases the flavorful juices as well. You can store peeled ginger in an airtight bag in the refrigerator for up to 2 weeks.
Use Garam Masala
Garam masala is a ground spice blend originating from India that typically includes black pepper, white pepper, bay leaves, cloves, cinnamon, mace, cardamom, cumin, fennel, red chili powder and coriander. You can find garam masala in the spice section of most grocery stores or online.
Can You Freeze Chicken Tikka Masala?
Yes, chicken tikka masala is easy to freeze. After it’s cooled completely, portion it out in freezer-safe containers. Label, date and freeze for up to 2 months.
Cook Mode(Keep screen awake)Ingredients1 ½tablespoonscanola oil1 ½poundsboneless, skinless chicken thighs, cut into 2-inch pieces1 ½cupschopped yellow onion (from 1 medium onion)5mediumgarlic cloves, chopped1tablespoongrated fresh ginger2tablespoonscanned no-salt-added tomato paste1 ½teaspoonsground turmeric1 ½teaspoonsgaram masala¼teaspooncayenne pepper115-ounce canno-salt-added tomato puree1cupunsalted chicken stock¼cupheavy cream¾teaspoonkosher salt½teaspoonblack pepper2tablespoonschopped fresh cilantro2cupscooked long-grain brown rice
Cook Mode(Keep screen awake)
Ingredients
1 ½tablespoonscanola oil
1 ½poundsboneless, skinless chicken thighs, cut into 2-inch pieces
1 ½cupschopped yellow onion (from 1 medium onion)
5mediumgarlic cloves, chopped
1tablespoongrated fresh ginger
2tablespoonscanned no-salt-added tomato paste
1 ½teaspoonsground turmeric
1 ½teaspoonsgaram masala
¼teaspooncayenne pepper
115-ounce canno-salt-added tomato puree
1cupunsalted chicken stock
¼cupheavy cream
¾teaspoonkosher salt
½teaspoonblack pepper
2tablespoonschopped fresh cilantro
2cupscooked long-grain brown rice
DirectionsHeat oil in a large, heavy pot over high. Add chicken; cook, turning occasionally, until browned, 5 to 6 minutes. Add onion, garlic and ginger; cook, stirring constantly, 2 minutes. Add tomato paste, turmeric, garam masala and cayenne; cook, stirring constantly, until spices are toasted and fragrant, about 2 minutes. Stir in tomato puree, stock, cream, salt and pepper. Bring to a simmer over medium-high. Reduce heat to medium and simmer, stirring occasionally, until sauce is thickened slightly, about 10 minutes. Stir in cilantro; serve over rice.EquipmentLarge potOriginally appeared: EatingWell.com, September 2019; updated October 2022
Directions
Heat oil in a large, heavy pot over high. Add chicken; cook, turning occasionally, until browned, 5 to 6 minutes. Add onion, garlic and ginger; cook, stirring constantly, 2 minutes. Add tomato paste, turmeric, garam masala and cayenne; cook, stirring constantly, until spices are toasted and fragrant, about 2 minutes. Stir in tomato puree, stock, cream, salt and pepper. Bring to a simmer over medium-high. Reduce heat to medium and simmer, stirring occasionally, until sauce is thickened slightly, about 10 minutes. Stir in cilantro; serve over rice.EquipmentLarge pot
Heat oil in a large, heavy pot over high. Add chicken; cook, turning occasionally, until browned, 5 to 6 minutes. Add onion, garlic and ginger; cook, stirring constantly, 2 minutes. Add tomato paste, turmeric, garam masala and cayenne; cook, stirring constantly, until spices are toasted and fragrant, about 2 minutes. Stir in tomato puree, stock, cream, salt and pepper. Bring to a simmer over medium-high. Reduce heat to medium and simmer, stirring occasionally, until sauce is thickened slightly, about 10 minutes. Stir in cilantro; serve over rice.
Equipment
Large pot
Originally appeared: EatingWell.com, September 2019; updated October 2022
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Nutrition Facts(per serving)514Calories19gFat45gCarbs41gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
