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    You are in: Home / Indian / Chicken Tikka Masala Recipe
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    Chicken Tikka Masala

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    20 mins

    50 mins

    Winks #5's Note:

    Spicy 'Indian' dish who's origin is disputed. Voted the UK's most popular dish. This version is from America's Test Kitchen. Chicken is cubed after it is cooked to keep it moist.

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    Ingredients:

    Servings:

    Units: US | Metric

    chicken tikka

    masala sauce

    Directions:

    1. 1
      This dish is best when prepared with whole-milk yogurt, but low-fat yogurt can be substituted. For a spicier dish, do not remove the ribs and seeds from the chile. If you prefer, substitute 2 teaspoons ground coriander, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon ground black pepper for the garam masala. The sauce can be made ahead, refrigerated for up to 4 days in an airtight container, and gently reheated before adding the hot chicken. Serve with basmati rice.
    2. 2
      FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.
    3. 3
      FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
    4. 4
      While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.
    5. 5
      Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.

    Ratings & Reviews:

    • on October 07, 2013

      55

      Great dish. I only did one breast but made the entire sauce recipe. Will save it for later this week and all I will have to do is the chicken. Served with rice and naan. YUM

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 02, 2013

      55

      What a delicious recipe. I use a bit more spice than called for. Someone told me I cook with the heart and soul of an Indian woman.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 17, 2011

      55

      I made this recepie several times and everytime for guests, everybody loves it. I was also told it tastes pretty authentic by somebody from India. I would highly recommend it.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chicken Tikka Masala

    Serving Size: 1 (400 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 678.4
     
    Calories from Fat 362
    53%
    Total Fat 40.3 g
    62%
    Saturated Fat 14.0 g
    70%
    Cholesterol 207.6 mg
    69%
    Sodium 1475.4 mg
    61%
    Total Carbohydrate 25.7 g
    8%
    Dietary Fiber 4.7 g
    19%
    Sugars 6.8 g
    27%
    Protein 55.2 g
    110%

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