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Chicken Tikka Masala features tender boneless chicken marinated in spiced yogurt, grilled until lightly charred, then simmered in a creamy, aromatic tomato-based masala gravy. A flavorful Indian-style curry best served with rice or naan.
15 ingredients
1. In a bowl, combine yogurt, lemon juice, ginger paste, garlic paste, red chilli powder, turmeric powder, garam masala, and salt to make the marinade.
2. Add chicken cubes to the marinade, mix well, cover, and refrigerate for at least 30 minutes.
One serving is 1 bowl (approx. 300g) · 300 g
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 344 kcal | 15% |
| Protein | 29 g | 53% |
| Total Fat | 18 g | 31% |
| Carbohydrate | 17 g | 6% |
| Fiber (Total) | 4 g | 12% |
| Vitamins & Minerals | ||
| Sodium | 868 mg | 43% |
| Potassium | 586 mg | 17% |
| Calcium | 125 mg | 12% |
| Iron | 1 mg | 8% |
| Zinc | 1 mg | 9% |
| Vitamin A (RAE) | 7 µg | 1% |
| Vitamin C | 11 mg | 14% |
| Vitamin D | 0.57 µg | 4% |
| Vitamin B12 | 0.45 µg | 20% |
| Folate (B9) | 22 µg | 7% |
Missing data: These are minimums. 5 of the figures below are missing data for 4 ingredients — Chicken, breast, without skin, raw; Yogurt, plain, low fat; Lemon juice, fresh; Salt — so the real totals may be higher.
Before cooking: Vitamins and minerals are counted from the ingredients as listed, before cooking. Cooking lowers some of them, so treat these as an upper bound. Energy, protein, fat and carbohydrate are unaffected.
% Daily Value based on adult male RDA. Your needs may vary.
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3. Heat 1 tsp oil in a grilling pan or tawa and grill the marinated chicken pieces over medium-high heat until cooked and slightly charred on the edges (about 6-7 minutes), turning occasionally.
4. In another pan, heat remaining oil. Add chopped onions and sauté until golden brown.
5. Add pureed tomato and green chilli. Cook until oil starts to separate from the masala (about 5 minutes).
6. Add grilled chicken pieces, some salt if needed, and mix well. Cook for 2-3 minutes to combine flavors.
7. Stir in fresh cream, simmer for 2-3 minutes until the gravy thickens slightly.
8. Garnish with chopped coriander leaves and serve hot with rice or naan.
