Description

This recipe takes the classic British-Indian favorite and brings it to your kitchen with straightforward steps and ingredients. The yogurt-marinated chicken is grilled to perfection, then simmered in a fragrant sauce spiced with cumin, paprika, and jalapeños. Serve this delicious dish over steamed rice with naan.

Ingredients

Units Scale

Yogurt Marinade:

2 cups (480 mL) plain, low-fat yogurt
2 Tbsp (30 mL) lemon juice
1 tsp (2.5 g) ground cumin
2 tsp (5 g) ground cinnamon (note: this amount of cinnamon is non-traditional and could be reduced to 1/2 tsp for a more authentic flavor)
1–2 tsp (2.5–5 g) cayenne pepper (adjust to your spice preference)
1/4 tsp (0.6 g) black pepper
2 Tbsp (28 g) minced fresh ginger
1 tsp (5 g) salt
4–5 chicken breasts or 7-8 chicken thighs, cut into bite-sized cubes (thighs are preferred for more flavor and juiciness)
5–6 metal skewers

Sauce:

1 Tbsp (14 g) unsalted butter
4–5 garlic cloves, minced
1–2 jalapeño peppers, finely chopped (adjust to your spice preference)
1 tsp (2.5 g) ground cumin
1 Tbsp (7 g) paprika
1 tsp (5 g) salt, to taste
1 16–oz (453 g) can of tomato sauce
1 cup (240 mL) “half and half” (or use heavy cream for a richer sauce)
1/2 cup (20 g) chopped fresh cilantro

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Instructions

1. Prepare the Marinade: In a large mixing bowl, combine the yogurt, lemon juice, ground cumin, ground cinnamon, cayenne pepper, black pepper, minced ginger, and salt. Stir until well mixed. Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for 4-5 hours, or preferably overnight, to allow the flavors to fully develop.

2. Grill the Chicken: When ready to cook, preheat your grill or BBQ. Thread the marinated chicken pieces onto metal skewers. Grill the chicken over medium-high heat for 15-20 minutes, turning the skewers every 5 minutes to ensure even cooking on all sides. The chicken should be lightly charred, and the yogurt marinade will become translucent. Note that the chicken does not need to be fully cooked at this point as it will finish cooking in the sauce.

3. Make the Sauce: In a large pan, melt the butter over medium heat. Add the minced garlic and chopped jalapeño pepper, sautéing them for about 1 minute until fragrant. Stir in the ground cumin, paprika, and salt, cooking for another minute to release the spices’ flavors. Pour in the tomato sauce and bring it to a simmer. Cook the sauce for about 20 minutes, allowing it to thicken and the flavors to meld.

4. Combine Chicken and Sauce: Slide the grilled chicken pieces off the skewers and add them to the simmering sauce. Stir to coat the chicken evenly. Continue simmering for an additional 10 minutes or until the chicken is fully cooked and tender. Stir in the “half and half” (or heavy cream) and simmer for another 2-3 minutes. Adjust seasoning with additional salt, if needed.

5. Serve: Garnish the Chicken Tikka Masala with chopped fresh cilantro and serve hot over steamed rice with naan on the side.

Notes

Chicken Thighs vs. Breasts: While chicken breasts are leaner, thighs offer more flavor and remain juicier after cooking, making them a preferred choice for this dish.
Cinnamon Usage: The amount of cinnamon in the marinade is higher than traditional recipes. If you prefer a more authentic taste, reduce the cinnamon to 1/2 tsp.
Creaminess: For a richer sauce, use heavy cream instead of “half and half.”
Marinating: For best results, marinate the chicken overnight. This allows the yogurt and spices to deeply penetrate the meat.

Prep Time: 20 mins
Marinating Time: 4 hours
Cook Time: 45 mins
Category: Main
Method: Grilling
Cuisine: British Indian

Nutrition

Serving Size: 300g
Calories: 450
Sugar: 5g
Sodium: 750mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 35g
Cholesterol: 150mg