Homemade Chicken Tikka Masala

20 mins
Serves 6
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Directions

  1. 1Preheat oven to 500°F/260°C.
  2. 2Preheat oven to 500°F/260°C.
  3. 3Preheat oven to 500°F/260°C.
  4. 4Slice the chicken into bite-sized chunks, then combine the chicken with the rest of the chicken marinade ingredients in a bowl. Mix until evenly coated, then refrigerate for at least 1 hour.
  5. 5Slice the chicken into bite-sized chunks, then combine the chicken with the rest of the chicken marinade ingredients in a bowl. Mix until evenly coated, then refrigerate for at least 1 hour.
  6. 6Slice the chicken into bite-sized chunks, then combine the chicken with the rest of the chicken marinade ingredients in a bowl. Mix until evenly coated, then refrigerate for at least 1 hour.
  7. 7Skewer the marinated chicken pieces on bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.
  8. 8Skewer the marinated chicken pieces on bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.
  9. 9Skewer the marinated chicken pieces on bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.
  10. 10Bake for about 15 minutes until slightly dark brown on the edges.
  11. 11Bake for about 15 minutes until slightly dark brown on the edges.
  12. 12Bake for about 15 minutes until slightly dark brown on the edges.
  13. 13Heat oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned.
  14. 14Heat oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned.
  15. 15Heat oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned.
  16. 16Fry the spices for about 30 seconds to release their aromatics and flavor, stirring constantly, then stir in the tomato puree.
  17. 17Fry the spices for about 30 seconds to release their aromatics and flavor, stirring constantly, then stir in the tomato puree.
  18. 18Fry the spices for about 30 seconds to release their aromatics and flavor, stirring constantly, then stir in the tomato puree.
  19. 19Add the tomato sauce and water, then bring to a boil and cook for about 5 minutes.
  20. 20Add the tomato sauce and water, then bring to a boil and cook for about 5 minutes.
  21. 21Add the tomato sauce and water, then bring to a boil and cook for about 5 minutes.
  22. 22Pour in the cream and mix in the chicken, cooking for another 1-2 minutes.
  23. 23Pour in the cream and mix in the chicken, cooking for another 1-2 minutes.
  24. 24Pour in the cream and mix in the chicken, cooking for another 1-2 minutes.
  25. 25Serve with rice and naan bread!
  26. 26Serve with rice and naan bread!
  27. 27Serve with rice and naan bread!

Ingredients

  • 3 boneless, skinless chicken breasts
  • 3 boneless, skinless chicken breasts
  • 3 boneless, skinless chicken breasts
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • 125 grams yogurt
  • 125 grams yogurt
  • 125 grams yogurt
  • 6 garlic cloves, minced
  • 6 garlic cloves, minced
  • 6 garlic cloves, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon ginger, minced
  • 2 teaspoons salt
  • 2 teaspoons salt
  • 2 teaspoons salt
  • 2 teaspoons cumin
  • 2 teaspoons cumin
  • 2 teaspoons cumin
  • 2 teaspoons garam masala
  • 2 teaspoons garam masala
  • 2 teaspoons garam masala
  • 2 teaspoons paprika
  • 2 teaspoons paprika
  • 2 teaspoons paprika
  • 1 bamboo or wooden skewers
  • 1 bamboo or wooden skewers
  • 1 bamboo or wooden skewers
  • 3 tablespoons oil
  • 3 tablespoons oil
  • 3 tablespoons oil
  • 1 onion, chopped finely
  • 1 onion, chopped finely
  • 1 onion, chopped finely
  • 2 tablespoons ginger, minced
  • 2 tablespoons ginger, minced
  • 2 tablespoons ginger, minced
  • 8 garlic cloves, minced
  • 8 garlic cloves, minced
  • 8 garlic cloves, minced
  • 2 teaspoons cumin
  • 2 teaspoons cumin
  • 2 teaspoons cumin
  • 2 teaspoons turmeric
  • 2 teaspoons turmeric
  • 2 teaspoons turmeric
  • 2 teaspoons ground coriander
  • 2 teaspoons ground coriander
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 2 teaspoons paprika
  • 2 teaspoons paprika
  • 2 teaspoons chili powder
  • 2 teaspoons chili powder
  • 2 teaspoons chili powder
  • 2 teaspoons garam masala
  • 2 teaspoons garam masala
  • 2 teaspoons garam masala
  • 1 tablespoon tomato puree
  • 1 tablespoon tomato puree
  • 1 tablespoon tomato puree
  • 800 grams tomato sauce or crushed tomatoes
  • 800 grams tomato sauce or crushed tomatoes
  • 800 grams tomato sauce or crushed tomatoes
  • 300 milliliters water
  • 300 milliliters water
  • 300 milliliters water
  • 250 milliliters cream
  • 250 milliliters cream
  • 250 milliliters cream
  • 1 chopped coriander
  • 1 chopped coriander
  • 1 chopped coriander
  • 1 rice and naan bread
  • 1 rice and naan bread
  • 1 rice and naan bread

Equipment

knifebowlskewersbaking trayparchment paperlarge pot