Chicken Tikka Masala
Serves 8
Directions
- 1Butterfly a chicken breast to thin it out.
- 2Butterfly a chicken breast to thin it out.
- 3Butterfly a chicken breast to thin it out.
- 4Tenderize the chicken breast to an even thickness.
- 5Tenderize the chicken breast to an even thickness.
- 6Tenderize the chicken breast to an even thickness.
- 7Add all chicken breast to a bowl.
- 8Add all chicken breast to a bowl.
- 9Add all chicken breast to a bowl.
- 10Marinate the chicken with Greek yogurt, garlic paste, ginger paste, the juice of one lemon, tikka masala seasoning, and salt.
- 11Marinate the chicken with Greek yogurt, garlic paste, ginger paste, the juice of one lemon, tikka masala seasoning, and salt.
- 12Marinate the chicken with Greek yogurt, garlic paste, ginger paste, the juice of one lemon, tikka masala seasoning, and salt.
- 13Let the chicken marinate for a couple of hours.
- 14Let the chicken marinate for a couple of hours.
- 15Let the chicken marinate for a couple of hours.
- 16Place the marinated chicken breasts on a rack over a baking sheet.
- 17Place the marinated chicken breasts on a rack over a baking sheet.
- 18Place the marinated chicken breasts on a rack over a baking sheet.
- 19Bake the chicken at 450 degrees for approximately 20 minutes.
- 20Bake the chicken at 450 degrees for approximately 20 minutes.
- 21Bake the chicken at 450 degrees for approximately 20 minutes.
- 22In a pan, add oil or ghee and chopped onions, then season with salt.
- 23In a pan, add oil or ghee and chopped onions, then season with salt.
- 24In a pan, add oil or ghee and chopped onions, then season with salt.
- 25Cook the onions until deeply browned.
- 26Cook the onions until deeply browned.
- 27Cook the onions until deeply browned.
- 28Add tomato paste, garlic paste, and ginger paste to the browned onions.
- 29Add tomato paste, garlic paste, and ginger paste to the browned onions.
- 30Add tomato paste, garlic paste, and ginger paste to the browned onions.
- 31Fry until fragrant.
- 32Fry until fragrant.
- 33Fry until fragrant.
- 34Add tikka masala seasoning, garam masala, diced tomatoes, and about a cup of water.
- 35Add tikka masala seasoning, garam masala, diced tomatoes, and about a cup of water.
- 36Add tikka masala seasoning, garam masala, diced tomatoes, and about a cup of water.
- 37Transfer the mixture to a blender.
- 38Transfer the mixture to a blender.
- 39Transfer the mixture to a blender.
- 40Blend until completely smooth.
- 41Blend until completely smooth.
- 42Blend until completely smooth.
- 43Once the chicken is done, dice it into chunks.
- 44Once the chicken is done, dice it into chunks.
- 45Once the chicken is done, dice it into chunks.
- 46Toss the diced chicken back into the pan.
- 47Toss the diced chicken back into the pan.
- 48Toss the diced chicken back into the pan.
- 49Add the blended masala sauce to the chicken in the pan.
- 50Add the blended masala sauce to the chicken in the pan.
- 51Add the blended masala sauce to the chicken in the pan.
- 52Finish it off with Greek yogurt and heavy cream.
- 53Finish it off with Greek yogurt and heavy cream.
- 54Finish it off with Greek yogurt and heavy cream.
- 55Season with salt to taste and add sugar and zero-calorie sweetener.
- 56Season with salt to taste and add sugar and zero-calorie sweetener.
- 57Season with salt to taste and add sugar and zero-calorie sweetener.
- 58Give it a mix and cover to let the flavors come together.
- 59Give it a mix and cover to let the flavors come together.
- 60Give it a mix and cover to let the flavors come together.
- 61Serve with rice.
- 62Serve with rice.
- 63Serve with rice.
Ingredients
- 1350 g chicken breast
- 1350 g chicken breast
- 1350 g chicken breast
- 160 g 5% Greek yogurt
- 160 g 5% Greek yogurt
- 160 g 5% Greek yogurt
- 15 g garlic paste
- 15 g garlic paste
- 15 g garlic paste
- 15 g ginger paste
- 15 g ginger paste
- 15 g ginger paste
- 1 whole lemon’s juice
- 1 whole lemon’s juice
- 1 whole lemon’s juice
- 1.5 Tbsp tikka masala seasoning
- 1.5 Tbsp tikka masala seasoning
- 1.5 Tbsp tikka masala seasoning
- 2 Tbsp salt
- 2 Tbsp salt
- 2 Tbsp salt
- 25 g oil or ghee
- 25 g oil or ghee
- 25 g oil or ghee
- 2 whole onions, chopped
- 2 whole onions, chopped
- 2 whole onions, chopped
- 30 g garlic paste
- 30 g garlic paste
- 30 g garlic paste
- 30 g ginger paste
- 30 g ginger paste
- 30 g ginger paste
- 60 g tomato paste
- 60 g tomato paste
- 60 g tomato paste
- 2 tsp tikka masala seasoning
- 2 tsp tikka masala seasoning
- 2 tsp tikka masala seasoning
- 2 tsp garam masala
- 2 tsp garam masala
- 2 tsp garam masala
- 400 g can of diced tomatoes
- 400 g can of diced tomatoes
- 400 g can of diced tomatoes
- 1 cup water
- 1 cup water
- 1 cup water
- 150 g 5% Greek yogurt
- 150 g 5% Greek yogurt
- 150 g 5% Greek yogurt
- 90 g heavy cream
- 90 g heavy cream
- 90 g heavy cream
- 15 g sugar or honey
- 15 g sugar or honey
- 15 g sugar or honey
- 15 g zero cal sweetener (allulose)
- 15 g zero cal sweetener (allulose)
- 15 g zero cal sweetener (allulose)
- 1 handful chopped cilantro
- 1 handful chopped cilantro
- 1 handful chopped cilantro
- 440 g rice (dry weight)
- 440 g rice (dry weight)
- 440 g rice (dry weight)
- 880 ml chicken bone broth
- 880 ml chicken bone broth
- 880 ml chicken bone broth
- to taste salt
- to taste salt
- to taste salt
Equipment
knifecutting boardbowlbaking trayovenpanspatulablendertongs
Tips
- Butterfly the chicken breast to thin it out, then tenderize to even thickness for even cooking.
- Marinate chicken for a couple of hours for best flavor, or bake immediately if short on time.
- Cook onions until deeply browned to build a rich flavor base for the masala sauce.
- Blend the masala sauce until completely smooth for a creamy texture.
- Adding some sweetener to the finished dish rounds out the flavor of the Tikka Masala.
- Store frozen for meal prep; it will last for months. Simply microwave for 4-5 minutes to reheat.
- You can use tandoori masala seasoning or make a simplified mix if Rani Tikka Masala Seasoning is not available.