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    Accueil » Recipes » Main course » Meat and chicken

    The best homemade chicken Tikka Masala

    Publié le : Mar 14, 2023 · Modifié le : Nov 3, 2023 par Marie · Leave a Comment

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    This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

    This chicken Tikka Massala, a great classic of Indian cuisine, is super tender, easy to make and really delicious. Marinated for several hours, it's packed with flavor and cooked in a creamy sauce full of spices and aromas.

    This chicken Tikka Massala is super tender, easy and delicious. Marinated, it is full of flavour and cooked in a creamy sauce.

    If you like Indian recipes, you'll love these delicious super-simple cheese naans, this Indian fish curry or vegetable curry.

    Table des matières
    • 💙 Why you'll love it
    • 🧅 Ingredients
    • ✅ Gluten-free and dairy-free version
    • 🥰 The chef's advice
    • ❄️Storage / freezing
    • 🇮🇳 Other Indian gems
    • 📖 Recette

    💙 Why you'll love it

    • It's extremely easy to make: just make the marinade, leave the chicken to marinate in it in the fridge, then cook it in a sauce.
    • It'll take you all the way to India in a single bite.
    • It can be kept for several days , making it ideal for batch cooking.
    • It requires very little washing up.

    🧅 Ingredients

    These are the main ingredients, and the quantities can be found in the recipe card below.

    • Chicken: I recommend chicken thighs, which will provide a tender, juicy finish. Chicken fillets/escalopes are likely to be much drier.
    • Greek yoghurt: plain yoghurt
    • Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
    • Ginger: use fresh ginger if you can, and grate it at the last minute for a much better taste than ground ginger.
    • Spices: ground coriander, cayenne pepper, cumin, Garam Massala (available in specialty stores and some supermarkets) and paprika.
    • A lime for its zest and juice.
    • One yellow or white onion.
    • Tomato coulis: in summer, when tomatoes are in season, don't hesitate to make your own coulis!
    • Double tomato paste.
    • Broth: I recommend chicken broth.
    • For the toppings: fresh coriander leaves and, if you like, a few cashew nuts.
    • Rice as a side dish

    ✅ Gluten-free and dairy-free version

    • To make sure this recipe is gluten-free, check your spices, as some of them may contain gluten, and your double tomato paste.
    • To make this recipe dairy-free, use dairy-free Greek yoghurt or Greek-style vegetable yoghurt.

    🥰 The chef's advice

    Marinate the chicken in its sauce in the fridge for a minimum of 4 hours, or up to 24 hours. That's how it will absorb the taste of the spices and the Greek yogurt will tenderize it.

    ❄️Storage / freezing

    As this is a sauce dish, I recommend storing it in an airtight container in the fridge. You can keep it for 2 to 3 days maximum.

    If you've made too much, you can also freeze it: let it cool, then place it in a freezer bag, labelled with the date and the name of the recipe. Simply place in the freezer.

    🇮🇳 Other Indian gems

    • Chicken Samosas
    • Fish en papillote and rice with Garam Massala
    • Naan sandwich with butter chicken and mozzarella

    If you make the best homemade Tikka Masala, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!

    📖 Recette

    Pas encore de vote

    The best homemade chicken Tikka Massala

    This chicken Tikka Masala is super-tender, easy and delicious. Marinated, it's full of flavor and cooked in a creamy sauce.
    Servings 4 servings
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Resting time 4 hours hrs
    Total Time 4 hours hrs 30 minutes mins

    Ingredients

    • 2.5 lbs chicken thighs
    • 1 ¼ cups rice

    Marinade:

    • 1 cup plain Greek yogurt
    • 2 garlic cloves
    • 2 tablespoons fresh ginger
    • 1 tablespoon ground coriander
    • 1 pinch Cayenne pepper
    • 1 teaspoon ground cumin
    • 1 ½ teaspoons Garam Masala
    • 2 tablespoons olive oil
    • ½ lime
    • Salt to taste
    • Black pepper to taste

    Sauce:

    • 2 teaspoons unsalted butter
    • 1 onion
    • 2 garlic cloves
    • 9 tablespoons tomato puree
    • 2 tablespoons tomato paste
    • ⅓ cup chicken broth
    • 6/8 cups plain Greek yogurt
    • 1 teaspoon ground cumin
    • 2 teaspoons ground sweet paprika
    • 1 teaspoon Garam Masala
    • fresh cilantro
    • cashew nuts optional
    Metric - US Customary

    Instructions

    • Remove the fat from the chicken and cut into coarse pieces. Place in a large bowl with the Greek yoghurt, cilantro, chilli, cumin, Garam Massala, olive oil, salt and pepper.
    • Grate the zest of half a lime, add its juice and squeeze the garlic cloves. Peel the ginger, scraping it with a teaspoon, add it and mix well. Leave to marinate in the fridge for 4 to 24 hours.
    • In a frying pan, place a large knob of butter and fry the finely chopped garlic and onion until translucent.
    • Add the chicken with its marinade, tomato coulis and concentrate, stock, Greek yoghurt, cumin, paprika and Garam Massala, and cook for 10 minutes, covered, over low-medium heat, then 5 minutes over high heat.
    • Serve on plates with rice (or the side dish of your choice) and sprinkle with fresh cilantro. You can also add a few cashew nuts or serve with homemade naans.
    Author: Marie Compain
    Course: Chicken, Main Course
    Cuisine: Indian
    Keyword: creamy, delicious, velvety

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    About Marie

    Marie Compain est la fondatrice, créatrice de recettes et photographe culinaire de Marie Food Tips. Depuis 2021, Marie partage ses recettes faciles et familiales, toujours gourmandes et bourrées de saveurs, pour la vie quotidienne ou les occasions plus spéciales.

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