This rich and creamy flavorsome Chicken tikka rivals any Indian restaurant! Why go out when you can make it better at home! This Chicken Tikka Masala recipe is one of the best you will try with aromatic golden chicken pieces swimming in an incredible curry sauce!
Are you a food lover and love to cook? Today I am going to tell you about a healthy and tasty dish. It is Chicken Tikka Masala. With testy and healthiness it is really easy to cook. And fast too. A flavorful Chicken Tikka Masala loaded with shredded chicken, corn, black beans, and a few secrets that make it the best chicken tortilla soup I ever made!
To cook a perfect dish time plays an important role. You need to be careful with the time. Not too much time or too less time will be good for the dish. But few minutes up and dawn will not effect that much I think. The perfect time for this dish is given below try to maintain it.
- Active time: 45 min
- Total time: 9 hour 30 min
- Yield Serves: 4
- 1 cup plain low-fat yogurt
- 2 garlic cloves, minced
- 1 tablespoon finely grated fresh ginger
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground turmeric
- Salt and freshly ground pepper
- 2 1/2 pounds skinless, boneless chicken thighs, fat trimmed
- Salt and freshly ground pepper
- 2 tablespoons plus 1 teaspoon vegetable oil
- 1/4 cup blanched whole almonds
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon minced fresh ginger
- 1 1/2 tablespoons garam masala
- 1 1/2 teaspoons pure chile powder
- 1/2 teaspoon cayenne pepper
- One 35-ounce can peeled tomatoes, it is finely chopped and juices reserved
- Pinch of sugar
- 1 cup heavy cream
How To Make It
Gather everything, all ingredients, and appliance you need to cook your dish. And start with preparation. Clean everything, all appliance, and ingredients. Then peel and cut the onion and cut the chicken. And wash it with the cleaning water. Remove any waste on the chicken.
First of all, in a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne, and turmeric. And then Season with salt and pepper.
After that, make a few shallow slashes in each piece of chicken using a sharp knife. And then add the chicken to the marinade, turn to coat and refrigerate overnight.
Once it is done, preheat the broiler and position a rack about 8 inches from the heat. Then remove the chicken from the marinade; scrape off as much of the marinade as possible. And then season the chicken with salt and pepper and spread the pieces on a baking sheet. Broil the chicken, turning once or twice, until just cooked through and browned in spots, about 12 minutes. And transfer to a cutting board and cut it into 2-inch pieces.
Meanwhile, in a small fryer pan, heat 1 teaspoon of the oil. And then add the almonds and cook over moderate heat, stirring constantly, until golden, about 5 minutes will be ok. After that transfer the almonds to a plate and let cool completely. Pulse the almonds until finely ground, In a food processor.
Once it is done, in a large enameled cast-iron casserole, heat the remaining 2 tablespoons of oil until shimmering. Add the onion, garlic, and ginger and cook over moderate heat, stirring occasionally, until tender and golden, about 8 minutes. Add the garam masala, chili powder, and cayenne and cook, stirring, for 1 minute. And then add the tomatoes with their juices and the sugar and season with salt and pepper.
Cover partially and cook over moderate heat, stirring occasionally, until the sauce is slightly thickened about 20 minutes. After that add the cream and ground almonds and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer. Then stir in the chicken; simmer gently for 10 minutes, stirring frequently, and serve.
Note: When your dish is cooked, you need to decorate it to look attractive and tastier. There are no rules or regulation for decorations. You can decorate it with your own choice, the way you like it or want to serve. But cucumber, carrot, tomato, and lattus are some main ingredients for decoration. Wash some carrot, cucumber, and latuss. Cut them and put the chicken on a large plate, decorate it with them and serve it.
We eat food because we need energy and vitamin for our body. This energy and vitamins we get from the food and drinks we have. But too much of it can cause extra fat which is not good for our body. So healthy food must have good nutrition facts in it. Foods without nutrition are useless and no one wants to have it. The nutrition of this dish is given below:
Per Serving: 404 calories; 28.9 g fat; 13.3 g carbohydrates; 24.6 g protein; 143 mg cholesterol; 1592 mg sodium.
Total Fat: 28.9g44 %, Saturated Fat: 17.0g, Cholesterol: 143mg48 %, Sodium: 1592mg64 %, Potassium: 660mg18 %, Total Carbohydrates: 13.3g4 %, Dietary Fiber: 2.5g10 %, Protein: 24.6g49 %, Sugars: 7g, Vitamin A: 2432IU, Vitamin C: 11mg, Calcium: 206mg, Iron: 3mg, Thiamin: 0mg, Niacin: 13mg, Vitamin B6: 1mg, Magnesium: 57mg, Folate: 24mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs to consume.
** The Nutrient information is not available for all ingredients in the same amount. Amount is based on available nutrient data of the food.
The Chicken Tikka Masala can be refrigerated for up to 3 days and reheat gently before serving the dish again.
Notes: With shrimp, lamb and vegetables Variation The marinade and sauce here are also delicious.
What To Serve With Chicken Tikka Masala:
The BEST side is hot and fresh Basmati rice and Naan bread. If you can’t find anyone that stocks Naan, feel free to use this easy Garlic flatbread recipe!