Chicken Tikka Masala Recipe


MethodMain Ingredient


 Garlic5 Clove (25 gm), peeled
 Onion1 Large, peeled and cut into 8 wedges
 Serrano peppers/Jalapeno peppers6 , stems removed (To Taste)
 Fresh ginger piece1 1⁄2 Inch, peeled and cut into thin slices
 Vine ripened tomatoes5 Large, coarsely chopped
 Loosely packed fresh cilantro leaves1 Cup (16 tbs), soft stems included
 Peanut oil3 Tablespoon
 Dried coriander1 Tablespoon
 Ground cumin2 Teaspoon
 Paprika1 Teaspoon
 Ground dried fenugreek leaves2 Teaspoon
 Garam masala1 1⁄4 Teaspoon
 Salt1⁄2 Teaspoon (To Taste)
 Plain non-fat yogurt1⁄4 Cup (4 tbs), whisked until smooth
 Milk/Half-and-half1 Cup (16 tbs)
 Chicken1 Pound, meat removed from the bone and cut into bite-size pieces (1 Recipe Tandoori Chicken)
 Chopped fresh cilantro1 Teaspoon (For Garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 1870 Calories from Fat 971

% Daily Value*

Total Fat 109 g167.3%

Saturated Fat 26.7 g133.6%

Trans Fat 0 g

Cholesterol 326.5 mg108.8%

Sodium 1683.3 mg70.1%

Total Carbohydrates 109 g36.3%

Dietary Fiber 22.2 g88.9%

Sugars 54.9 g

Protein 125 g250.1%

Vitamin A 274.5% Vitamin C 428.9%

Calcium 92.1% Iron 100.1%

*Based on a 2000 Calorie diet


In the work bowl of a food processor fitted with the metal blade and the motor running, process the garlic, onion, and peppers until smooth by dropping them through the feed tube.
Remove to a bowl.
In the same work bowl, process the ginger, tomatoes, and cilantro until smooth.
Set aside.
In a large nonstick saucepan, heat the oil over medium heat and cook the pureed onion-garlic mixture, stirring, until fragrant and golden brown, 7 to 10 minutes.
Add the pureed tomato mixture and cook, stirring as necessary, until all the liquid evaporates, 10 to 15 minutes.
Mix in the coriander, cumin, paprika, fenugreek leaves, 1 teaspoon of the garam masala, and the salt, and add the yogurt in a steady stream, stirring constantly to prevent it from curdling, until it is absorbed into the sauce.
Finally, add the milk, increase the heat to high, and bring to a boil.
Carefully mix in the Chicken Tandoori and simmer over medium-low heat for 5 to 10 minutes to blend the flavors.
The sauce should be of medium consistency.
Add some extra milk or water if it seems too thick or cook, uncovered, over high heat to thicken the sauce.
Garnish with the remaining 1/4 teaspoon garam masala and cilantro and serve.