Chicken Tikka Masala

Although chicken tikka masala is more British than Indian, you’d be hard-pressed to find an Indian restaurant that doesn’t have this creamy, bright-orange dish featured prominently on its menu.


  • 1 to 1 1/2 pounds
  • boneless, skinless chicken thighs 1/2 cup
  • whole-milk yogurt
  • Juice from 1/2 lemon 1 teaspoon
  • cumin 1 teaspoon
  • coriander
  • For the sauce:
  • 1/2 tablespoon
  • ghee, butter, or olive oil 1
  • large yellow onion, thinly sliced 3 cloves
  • garlic, diced
  • 1-inch piece ginger, peeled and minced 2 tablespoons
  • tomato paste 1 to 2 tablespoons
  • garam masala 1 teaspoon
  • paprika Pinch
  • cayenne, optional 1
  • (28-ounce) can diced tomatoes 3/4 cup
  • heavy cream 1/2 cup
  • roughly chopped cilantro, plus extra for garnish
  • To serve:
  • 3 cups cooked basmati rice (View: How To Cook Basmati Rice)


  1. Trim the chicken thighs of any large pieces of fat and lay them in a shallow dish. Whisk together the yogurt, lemon juice, cumin, and coriander. Pour the yogurt mixture over the thighs and stir to fully coat each piece. Chicken can be used immediately or marinated in the refrigerator for up to 6 hours. Chicken will become more tender and flavorful the longer it marinates.
  2. When ready to cook, line a baking sheet with foil and set a wire cooling rack over the baking sheet. Turn on the oven broiler to high with a rack positioned 6 inches below the broiling element.
  3. .......

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