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Chicken Tikka Masala

Chicken Tikka Masala

The Chicken Tikka Masala is a tasty Indian dish that appears to have originated in Scotland. In fact, it appears that an Indian chef in Glasgow would one day decide to combine all of the flavors of Indian cuisine in a single dish, resulting in the Indian Chicken Tikka Masala.

This Indian Spiced Chicken, which quickly spread to all Indian restaurants in Europe, is a favorite among those who enjoy strong flavors. In fact, these are Chicken Bites marinated in Spices and Yogurt (Chicken Tikka), baked, and then flavored with a cream made of Cream, Tomato Passata, and a Spice Blend ( Masala ). The end result is a creamy and delicious dish that is difficult to resist!

Yield: 1

Chicken Tikka Masala

Chicken Tikka Masala recipe

If you're looking for more Indian recipes with chicken, don't miss the Chicken Curry and Chicken Curry with Yogurt. If, on the other hand, you enjoy the combination of Chicken and Curry, we recommend trying the Thai Chicken! And now for the original Chicken Tikka Masala recipe!

Prep Time 20 minutes
Cook Time 40 minutes
Additional Time 5 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 1 kg of Chicken Breast
  • 150 gr of Greek Yogurt
  • 30 gr of Fresh Ginger
  • 5 gr of Masala Salt
  • 3 gr of Smoked Paprika
  • 3 cloves of garlic
  • 1/2 of Lime
  • fine salt to taste
  • 350 gr of tomato puree
  • 50 gr of fresh liquid cream
  • 20 gr of cane sugar
  • 10 gr of Extra Virgin Olive Oil
  • 3 gr of Cumin
  • 3 gr of Smoked Paprika
  • 3 gr of turmeric
  • 1 White Onion
  • 1 Chilli
  • 1 clove of garlic
  • chopped parsley to taste
  • fine salt to taste

Instructions

    1. To make the Chicken Tikka Masala, first remove any bones from the chicken, then remove all of the fatty parts and cut the breast into cubes. Set it aside and continue with the marinade.
    2. In a large mixing bowl, combine the Greek yogurt, garam masala, smoked paprika, freshly grated ginger, lime juice, and a pinch of salt.
    3. Before mixing everything together, mash the garlic cloves into the chicken nuggets. Mix until the meat is completely covered, then cover with cling film and place in the refrigerator for at least 8 hours.
    4. After marinating the chicken, remove it from the refrigerator and set it aside to return to room temperature. Transfer it to a baking sheet and bake in a preheated oven in ventilated mode at 220 ° C for about 20 minutes, or until golden brown.
    5. In the meantime, start making the sauce. Both the onion and the garlic should be peeled, peeled, and finely chopped. Cut the chilli in half, remove the seeds, and finely chop it.
    6. In a large nonstick skillet, heat the extra virgin olive oil and fry the garlic, onion, and chili for about 3 minutes. Increase the heat to medium and toast the smoked paprika, turmeric, and cumin for about a minute.
    7. Pour in the tomato puree, add the brown sugar, season with a pinch of salt, cover with a lid, and cook for about 8 minutes over medium heat.
    8. Use an immersion blender to make the mixture creamier, then add the fresh liquid cream, stir to combine, and cook for another 2 minutes.
    9. Toss the chicken with the sauce to combine. Turn off the heat, sprinkle with parsley, and serve the Chicken Tikka Masala hot!

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 733Total Fat 26gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 13gCholesterol 254mgSodium 1166mgCarbohydrates 30gFiber 5gSugar 14gProtein 94g

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