Ingredients
Scale
- 800 g chicken breast, cut into cubes
- 150 g Greek Yogurt
- 30 g fresh ginger
- 5 g garam masala
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1 small lime
- Salt, to taste
Sauce:
- 1 white onion, chopped
- 300 ml tomato puree
- 50 ml whole liquid fresh cream
- 20 g brown sugar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric
- 1 jalapeno, seeded and chopped
- 1 tablespoon parsley, chopped
- Salt, to taste
Instructions
- In a large mixing bowl, add Greek yoghurt, garam masala, smoked paprika, freshly grated ginger, lime juice, garlic powder and a pinch of salt. Whisk well to combine.
- Add chicken cut into cubes and mix well to coat.
- Cover and refrigerate overnight.
- Arrange chicken onto a baking sheet covered with parchment paper and cook for 25 minutes in a preheated oven at 220°C.
- Heat extra virgin olive oil in a pan over medium heat.
- Add chopped onion and jalapeno. Cook for several minutes until the onion is lightly golden.
- Add cumin, smoked paprika, and turmeric and cook for an additional minute, stirring constantly.
- Pour in the tomato puree and add brown sugar.
- Cook for 10 minutes over medium-low heat. Stir occasionally.
- Add whole liquid fresh cream and cook for an additional 3 minutes.
- Add the chicken and chopped parsley to the sauce and stir well.
- Serve and enjoy!
Notes
- Serve with white rice and/or some fresh salad.
- You can refrigerate the chicken tikka masala for up to 2 days in an air-tight container.
- Prep Time: 25 Minutes
- Cook Time: 50 Minutes
- Category: Curry
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 483
- Sodium: 177mg
- Fat: 15.5g
- Saturated Fat: 2.1g
- Carbohydrates: 25.9g
- Fiber: 4.2g
- Protein: 59.8g
- Cholesterol: 154mg
Keywords: Curry, Tikka Masala, Chicken Tikka, Chicken Tikka Masala Recipe