Chicken Tikka Masala

Ingredients

• 1 kg Chicken (breast or boneless thigh tops) (cut into large pieces)
• 150 g Plain yogurt (full-fat, unsweetened)
• ½ lemon Lemon juice (fresh, squeezed)
• 200 ml Sunflower oil (for the marinade and cooking)
• 1 c. à soupe Fresh grated ginger (about 15 g)
• 4 gousses Garlic (pressed)
• 2 c. à soupe Garam masala powder
• 3 c. à soupe Coriander powder
• 2 c. à café Turmeric powder
• 1 c. à café Cumin powder
• ¼ c. à café Ground pepper
• 3 c. à soupe Sweet paprika powder
• 2 c. à café Salt
• 1 kg Canned tomatoes (purée or diced) (tomato juice)
• 100 ml Water
• 20 cl Whole cream (at room temperature)
• 10 g Fresh coriander (chopped)

Instructions

1. Prepare the chicken marinade

   Cut the chicken into large pieces, place them in a large bowl. Add the yogurt, lemon juice, 2 tbsp sunflower oil, grated ginger, pressed garlic, 1 tsp garam masala, 1 tsp coriander powder, 1 tsp turmeric, 1 tsp cumin, ¼ tsp pepper, 1 tbsp sweet paprika, 1 tsp salt. Mix thoroughly, cover with plastic wrap and refrigerate overnight.

   Time: PT15M

2. Measure the spices for the sauce

   Prepare the following spices in a small bowl: 1 tbsp garam masala, 1 tsp turmeric, 2 tbsp coriander powder, 2 tbsp sweet paprika.

   Time: PT5M

3. Prepare the aromatics

   Finely slice 2 onions, press 4 garlic cloves, grate the remaining ginger (1 tbsp), chop 10 g fresh coriander into pieces.

   Time: PT5M

4. Sear the chicken in two batches

   Heat 125 ml sunflower oil in a large skillet over medium heat. Add half of the marinated chicken, sear 3 min on one side, flip and sear 3 min on the other side. Remove and set aside. Repeat with the other half.

   Time: PT15M

   Temperature: Medium

5. Sauté the onions

   In the same skillet, add the sliced onions with a little remaining oil, sprinkle 1 tsp salt and cook over high heat for 4 min, stirring occasionally.

   Time: PT5M

   Temperature: High

6. Add ginger and garlic

   Reduce heat to medium, stir in grated ginger and pressed garlic, cook 2 min while stirring.

   Time: PT3M

   Temperature: Medium

7. Cook the tomatoes

   Pour in the canned tomato juice, bring to a boil and simmer 7 min, stirring occasionally until the sauce forms bubbles that burst.

   Time: PT7M

   Temperature: Medium

8. Incorporate the spices

   Add the prepared spice blend (garam masala, turmeric, coriander, sweet paprika) and cook 8 min, stirring regularly until the sauce reduces slightly and oil appears on the surface.

   Time: PT8M

   Temperature: Medium

9. Reintegrate the chicken

   Return the sautéed chicken pieces to the skillet with the remaining sauce from the marinade, mix 2 min to reheat the chicken.

   Time: PT2M

   Temperature: Medium

10. Add additional tomato juice and water

    Pour the remaining tomato juice (if needed) then 100 ml water, stir briefly and simmer 5 min.

    Time: PT5M

    Temperature: Medium

11. Stir in the cream

    Pour 20 cl whole cream, reduce heat to low and cook 5 min, stirring occasionally until the sauce is creamy.

    Time: PT5M

    Temperature: Low

12. Finish and serve

    Add the chopped fresh coriander, stir briefly, turn off the heat and serve immediately with basmati rice.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

12 g

Fat

45 g

Fiber

3 g

Ingredient Substitutions

• Instead of Chicken (breast or boneless thigh tops): turkey, free-range chicken
• Instead of Plain yogurt: Greek yogurt, kefir
• Instead of Lemon juice: apple cider vinegar
• Instead of Sunflower oil: vegetable oil, peanut oil
• Instead of Fresh grated ginger: ground ginger (½ tsp)
• Instead of Garlic: garlic powder
• Instead of Garam masala powder: homemade blend of cumin, coriander, cardamom, pepper
• Instead of Coriander powder: fresh coriander (different)
• Instead of Turmeric powder: fresh grated turmeric
• Instead of Cumin powder: ground cumin
• Instead of Sweet paprika powder: sweet paprika
• Instead of Canned tomatoes (purée or diced): peeled fresh tomatoes
• Instead of Whole cream: fresh cream, coconut milk (vegan)
• Instead of Fresh coriander: flat parsley

Equipment Needed

• Large bowl
• Plastic wrap
• Chef's knife
• Cutting board
• Measuring spoons
• Measuring cup
• Grater
• Garlic press (optional)
• Large frying pan
• Wooden spatula or wooden spoon
• Ladle (optional)
• Stovetop / burner
• Serving dish (optional)

Critical Steps — Do Not Skip

• Marinate the chicken overnight for optimal tenderness.
• Sear the chicken in two batches to retain the pan's heat.
• Reduce the sauce until a thin layer of oil appears, indicating the spices are well incorporated.
• Add the cream over low heat to prevent it from separating.

Chef Tips from the Video

• Utiliser du yaourt entier et de la crème entière pour une sauce riche et onctueuse.
• Faire griller légèrement les épices (garam masala, cumin) avant de les ajouter pour intensifier les arômes.
• Déglacer la poêle avec un peu d'eau après la cuisson des oignons pour récupérer les sucs.
• Servir avec du riz basmati parfumé au cumin ou à la cardamome.

Troubleshooting

Storage

Refrigerator: Store the chicken tikka masala in an airtight container for 3 to 4 days.

Freezer: Can be frozen for 1 to 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The marinade can be prepared 24 hours ahead and kept in the refrigerator.
• The sauce can be made ahead, then gently reheated before adding the chicken and cream.