Chicken Tikka Masala Recipe

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Chicken Tikka Masala
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Ingredients
43
Count
Nutrition
1002
Calories
Total time
31
Minutes
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Ingredients:

Directions:

  1. Mix ingredients for the first marinade. Add chicken pieces and marinate for 25-30 minutes. Dry-roast coriander seeds in frying pan over a medium-high heat for 2 minutes. Add cumin seeds and dry-roast for 30 seconds. Grind these spices in blender, or mortar & pestle, then mix them in non-metallic bowl with other ingredients for second marinade. Salt to taste, and add chicken pieces. Marinate in the refrigerator for at least 6 hours or overnight.
  2. Thread the marinated chicken pieces onto metal or pre-soaked wooden skewers. Pre-heat a grill, chargrill or grill pan to hot. Grill the skewered chicken, turning a few times, so that the chicken gets cooked evenly from all sides. Remove the chicken from the grill. Take the pieces off the skewers and place on a plate.
  3. For tomato masala heat ghee, or oil in frying pan. When the ghee is ready, turn the heat to medium-high and fry coriander seeds and cinnamon stick for 1 minute. Add bay leaves, cloves, green cardamoms and black peppercorns, and fry for 1 more minute. Now add halfed tomatoes and stir for 2-3 minutes. Add 125 ml of hot water, bring to the boil, reduce the heat to medium, and cover with a lid. After 20 minutes remove skin from the tomatoes and continue to simmer until the tomatoes have completely disintegrated. Now remove the cinnamon stick and bay leaves from tomato masala and blend it with a hand-held blender and pass it through a sieve to obtain smooth puree. Set this masala aside.
  4. For the gravy heat the ghee in frying pan. When the ghee is hot, add the onions and reduce the heat to medium. Fry for 10-15 minutes, or until onions are tender and golden.
  5. In the meantime, put almonds and desiccated coconut in blender and grind to powder. Now grind this almond-coconut powder with double cream and a little water to make a fine paste.
  6. When the onions are golden add garlic, ginger, and green chillies, and fry for 1 minute. Then add turmeric, paprika and cumin and saute for 30 seconds. Put in the tomato masala, almond-coconut paste, tomato paste, honey and 125 ml of hot water. Cook for 10 minutes, or until sauce starts to thicken. Remove the curry sauce from the heat, and blend it again with the hand-held blender until smooth. Return to a clean pan, reheat again and add cheddar cheese. When the cheese is melted, slowly whisk in the cream. Add dry fenugreek leaves, garam masala and salt to taste. Put in the chicken pieces and stir for 3-4 minutes over medium heat.
  7. To finish the dish, stir in the chopped coriander leaves. Serve with naan bread or pilau rice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1002.43 Kcal (4197 kJ)
Calories from fat 737.98 Kcal
% Daily Value*
Total Fat 82g 126%
Cholesterol 250.86mg 84%
Sodium 662.27mg 28%
Potassium 1592.69mg 34%
Total Carbs 35.45g 12%
Sugars 19.19g 77%
Dietary Fiber 7.25g 29%
Protein 39.97g 80%
Vitamin C 120.2mg 200%
Iron 3.3mg 18%
Calcium 180.6mg 18%
Amount Per 100 g
Calories 139.33 Kcal (583 kJ)
Calories from fat 102.57 Kcal
% Daily Value*
Total Fat 11.4g 126%
Cholesterol 34.87mg 84%
Sodium 92.05mg 28%
Potassium 221.37mg 34%
Total Carbs 4.93g 12%
Sugars 2.67g 77%
Dietary Fiber 1.01g 29%
Protein 5.56g 80%
Vitamin C 16.7mg 200%
Iron 0.5mg 18%
Calcium 25.1mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 26.1
    Points
  • 28
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Total Fat

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