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Chicken Tikka Masala  

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Submitted by boz

Chicken marinated in yogurt and spices and then served in a tomato cream sauce. Goes well with rice or pita bread.

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Cal: 383 Fat: 24g Carbs: 13g Protein: 29g Fiber: 3g

Original recipe serves 4
½ 2x 3x Reset

Scaling


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 4)

  • 2 teaspoons paprika
  • 1 tablespoon ginger
  • 1/2 teaspoon cayenne pepper ; or to taste
  • 1 cup yogurt ; can use low fat if desired
  • 8 ounces tomato sauce
  • 2 teaspoons black pepper
  • 1 tablespoon butter ; or margarine
  • 1 tablespoon lemon juice
  • 1 pound chicken ; breast, cut into bite-size pieces
  • 1 clove garlic ; minced
  • 4 teaspoons cumin
  • 1 teaspoon cinnamon
  • 2 teaspoons salt ; or to taste
  • 1 cup heavy cream ; can substitute light cream if desired

  • In My Kitchen

    • Directions

    1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger and 1 teaspoon salt.
    2. Stir in chicken, then refrigerate for 1 hour.
    3. Grill until chicken is fully cooked. I did this on a George Foreman Grill and it came out great!
    4. Melt butter in a large heavy skillet over medium heat. Saute garlic for 1 minute.
    5. Season with 2 teaspoons cumin, paprika and 1 teaspoon salt.
    6. Stir in tomato sauce and cream.
    7. Simmer on low heat until sauce thickens, about 20 minutes.
    8. Add grilled chicken, and simmer for 10 minutes.
    Serve with basmati rice and naan bread.

    See also

  • Chicken Tikka
  • Cajun Chicken
  • Moroccan Chicken
  • More recipes like this
  • More Chicken, Turkey & Duck
  • More Indian Subcontinent recipes

    • Related Articles

  • Grilling Safely
  • Safe Cooking Temperatures
  • Most Expensive Spices
  • Food and Wine Pairing Guide
  • Comparing Nutrition Between Recipes

    • Wine Pairings

  • Chardonnay
  • Pinot Noir
  • Pinot Gris/Grigio
  • Sauvignon Blanc
  • White Zinfandel
  • Pinot Blanc
  • Chablis
  • White Bordeux

    • Leave a Review:

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    Stacy K on 2020-07-12

    If using bamboo skewers when grilling the chicken, be sure to soak them in water for a few hours before grilling to keep the skewers from burning too much.

    Anonymous User on 2010-06-13

    Delicious! Serve it up with basmati rice and warm naan!

    Anonymous User on 2008-07-21

    I found that this recipe is pretty forgiving on the spice proportions, except with maybe the salt and cayenne. It tastes very good with even double the cinnamon. Considering that every restaurant (from New York to London, anyway) seems to make this differently, there doesn't seem to be one, officially correct way to make this.

    (No rating submitted) Anonymous User on 2006-09-15

    this is fairly mild but you can turn up heat with more cayenne pepper in the marinade. if you like it REALLY hot, you can also add a chopped up jalepeno to the sauce when simmering.

    (No rating submitted) Anonymous User on 2006-03-12

    Cut the fat even further by using fat free yogurt and fat free half and half instead of light or heavy cream.

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