Chicken Tikka Masala Recipe

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Chicken Tikka Masala
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Ingredients
22
Count
Nutrition
2914
Calories
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Ingredients:

Directions:

  1. MAKE THE MASALA MARINADE: In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric. Season with salt and pepper.
  2. PREPARE THE CHICKEN: Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, turn to coat and refrigerate overnight.
  3. Preheat the broiler and position a rack about 8 inches from the heat. Remove the chicken from the marinade; scrape off as much of the marinade as possible. Season the chicken with salt and pepper and spread the pieces on a baking sheet. Broil the chicken, turning once or twice, until just cooked through and browned in spots, about 12 minutes. Transfer to a cutting board and cut it into 2-inch pieces.
  4. Meanwhile, in a small skillet, heat 1 teaspoon of the oil. Add the almonds and cook over moderate heat, stirring constantly, until golden, about 5 minutes. Transfer the almonds to a plate and let cool completely. In a food processor, pulse the almonds until finely ground.
  5. In a large enameled cast-iron casserole, heat the remaining 2 tablespoons of oil until shimmering. Add the onion, garlic and ginger and cook over moderate heat, stirring occasionally, until tender and golden, about 8 minutes. Add the garam masala, chile powder and cayenne and cook, stirring, for 1 minute. Add the tomatoes with their juices and the sugar and season with salt and pepper. Cover partially and cook over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes. Add the cream and ground almonds and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer. Stir in the chicken; simmer gently for 10 minutes, stirring frequently, and serve.
  6. Variation The marinade and sauce here are also delicious with shrimp, lamb and vegetables.
  7. Make Ahead: The Chicken Tikka Masala can be refrigerated for up to 3 days. Reheat gently before serving.
  8. Serve With: Steamed basmati rice, rice pilaf or warm nan.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2914.49 Kcal (12202 kJ)
Calories from fat 2769.19 Kcal
% Daily Value*
Total Fat 307.69g 473%
Cholesterol 285.7mg 95%
Sodium 387.68mg 16%
Potassium 1063.25mg 23%
Total Carbs 29.93g 10%
Sugars 16.37g 65%
Dietary Fiber 7.01g 28%
Protein 11.39g 23%
Vitamin C 28.6mg 48%
Iron 3.5mg 20%
Calcium 263.1mg 26%
Amount Per 100 g
Calories 235.37 Kcal (985 kJ)
Calories from fat 223.64 Kcal
% Daily Value*
Total Fat 24.85g 473%
Cholesterol 23.07mg 95%
Sodium 31.31mg 16%
Potassium 85.87mg 23%
Total Carbs 2.42g 10%
Sugars 1.32g 65%
Dietary Fiber 0.57g 28%
Protein 0.92g 23%
Vitamin C 2.3mg 48%
Iron 0.3mg 20%
Calcium 21.2mg 26%

* 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

  • 83.1
    Points
  • 83
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

Bad Points

  • High in Total Fat

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