Chicken tikka masala with plain yogurt
Chicken marinated in yogurt and spices, seared and finished in a creamy, aromatic tomato sauce.
- Time
- 50 min
- Difficulty
- Medium
- Per serving
- R$13.60
- Servings
- 4 servings
Ingredients
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Tikka masala combines two ideas: chicken marinated in yogurt, which turns tender and seasoned all the way through, and a creamy tomato sauce with spices. The marinade can be made the day before, and the rest comes together in a single skillet.
Method
- In a bowl, mix the yogurt, the lime juice, half of the garlic and ginger, the paprika, turmeric, cumin, 1 teaspoon of garam masala and a pinch of salt.
- Add the chicken and marinate for 20 minutes (or up to 8 hours in the fridge).
- In a large, very hot skillet, brown the chicken in two batches, 3 to 4 minutes per side.
- It does not need to be cooked through.
- Set aside.
- In the same skillet, melt the ghee over medium heat and cook the onion for about 6 minutes, until golden.
- Add the remaining garlic and ginger for 1 minute and the other teaspoon of garam masala for 30 seconds.
- Add the peeled tomatoes, crushing them with the spoon, the water and salt.
- Cook for 10 minutes, until thickened.
- If you want a smooth sauce, blend it with an immersion blender.
- Return the chicken, cook over low heat for 10 minutes and add the cream.
- Leave 3 more minutes and adjust the salt and the lime.
Serve with the chopped cilantro on top, preferably with rice or bread.
Tips
Brown the chicken without hurry: the dark edges give the grilled flavor that a skillet can imitate. If the sauce is too acidic, a pinch of sugar balances it. It freezes very well without the cream, which is better added when reheating.
India · per serving
Nutrients per serving
Calories
420 kcal
Protein
30 g
29% of kcal
Carbohydrate
13 g
12% of kcal
Fat
28 g
59% of kcal · fiber 4 g
Where the calories come from
- protein29%
- carbohydrate12%
- fat59%
Pick a target per meal to compare the recipe. They are starting points, not individual advice.
By food
| Food | Qty. | kcal | Prot. | Share of calories |
|---|---|---|---|---|
| boneless, skinless chicken thighs | 150 g | 243 | 26 g | 58% |
| plain yogurt | 38 g | 19 | 1.5 g | 5% |
| lime | 15 g | 5 | 0.1 g | 1% |
| garlic | 3 g | 4 | 0.2 g | 1% |
| fresh ginger | 5 g | 4 | 0.1 g | 1% |
| sweet paprika | 1.2 g | 3 | 0.2 g | 1% |
| turmeric | 0.8 g | 2 | 0.1 g | 1% |
| ground cumin | 0.5 g | 2 | 0.1 g | 1% |
| ghee (clarified butter) | 6.4 g | 56 | 0 g | 13% |
| onion | 28 g | 11 | 0.5 g | 3% |
| canned peeled tomatoes | 100 g | 16 | 0.8 g | 4% |
| cooking cream | 25 g | 55 | 0.4 g | 13% |
| cilantro | 3.8 g | 1 | 0.1 g | 0% |
| water | 25 g | 0 | 0 g | 0% |
Calculated with 14 of 15 ingredients. No data for: garam masala.
Source: TACO (Unicamp), USDA FoodData Central, and editorial estimate. Approximate values. Not medical or nutritional advice.
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