Chicken Tikka Masala by @samsweetandspicetreats

1h30
Hard

4 servings

🍗

650 g

Chicken

🌿

1 tsp

Coriander Powder

🟤

10 ml

Cumin Powder

🟡

2.5 ml

Turmeric

🌶️

2.5 ml

Garam Masala Powder

🟠

2.5 ml

Orange Food Color

🧂

5 ml

Salt

🌶️

1 tsp

Chilli Powder

🌶️

5 ml

Smoked Paprika

🫚

10 ml

Ginger Garlic Paste

🥣

30 ml

Yogurt

🍋

1.5

Lemon Juice

🫗

53 ml

Oil

🛢️

50 g

Oil

🪵

1

Cinnamon

🫛

3 pods

Cardamom

🌰

4

Cloves

🍃

1

Bay Leaf

🧅

1

Onion

🧄

1 tsp

Ginger Garlic Paste

🍅

3

Tomatoes

🌿

1 tsp

Coriander Powder

🌿

1 tsp

Cumin Powder

🌶️

0.25 tsp

Garam Masala Powder

🎨

0.25 tsp

Orange Food Color

🌶️

1 tsp

Chilli Powder

🧂

Salt

🥛

4 tsp

Yogurt

🍋

0.5

Lemon Juice

💧

120 ml

Water

🌿

Coriander Leaves

Preparation Steps

  1. Step 1/15

    Cut the chicken into medium pieces if needed and place it in a mixing bowl.

    chicken
    🔪chef's knife
    🪵cutting board
    🥣mixing bowl

  2. Step 2/15

    Add 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1/2 teaspoon ground turmeric, 1/4 teaspoon garam masala, and 1/4 teaspoon orange food coloring to the chicken.

    chicken
    ground coriander
    ground cumin
    ground turmeric
    garam masala
    orange food coloring
    🥣mixing bowl
    🥄measuring spoons

  3. Step 3/15

    Add 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon ginger garlic paste, salt, 2 teaspoons thick yogurt, juice of 1 lemon, and 2 teaspoons cooking oil.

    chili powder
    smoked paprika
    ginger garlic paste
    salt
    thick yogurt
    lemon
    cooking oil
    🥣mixing bowl
    🥄measuring spoons
    🍋citrus juicer

  4. Step 4/15

    Mix the chicken until evenly coated and marinate it for 30 to 120 minutes.

    chicken
    🥣mixing bowl
    🥄spatula

  5. Step 5/15

    Arrange the marinated chicken on a baking tray and bake it at 250°C for 30 minutes.

    chicken
    🍽️baking tray
    🗜️tongs

  6. Step 6/15

    Heat 50 g cooking oil in a large skillet over medium heat and add the cinnamon stick, green cardamom pods, whole cloves, and bay leaf.

    cooking oil
    cinnamon stick
    green cardamom pods
    whole cloves
    bay leaf
    🍳large skillet
    🥄spatula

  7. Step 7/15

    Sauté the whole spices for 30 seconds and add the sliced onion.

    cinnamon stick
    green cardamom pods
    whole cloves
    bay leaf
    onion
    🍳large skillet
    🥄spatula
    🔪chef's knife
    🪵cutting board

  8. Step 8/15

    Sauté the onion until golden brown and stir in 1 teaspoon ginger garlic paste.

    onion
    ginger garlic paste
    🍳large skillet
    🥄spatula
    🥄measuring spoons

  9. Step 9/15

    Add the 3 chopped tomatoes and cook them until softened.

    tomato
    🍳large skillet
    🥄spatula
    🔪chef's knife
    🪵cutting board

  10. Step 10/15

    Add 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1/4 teaspoon garam masala, 1/4 teaspoon orange food coloring, 1 teaspoon chili powder, and salt to taste.

    ground coriander
    ground cumin
    garam masala
    orange food coloring
    chili powder
    salt
    🍳large skillet
    🥄spatula
    🥄measuring spoons

  11. Step 11/15

    Stir in 4 teaspoons thick yogurt and the juice of 1/2 lemon.

    thick yogurt
    lemon
    🍳large skillet
    🥄spatula
    🥄measuring spoons
    🍋citrus juicer

  12. Step 12/15

    Pour in 120 ml water and simmer the masala for 5 minutes.

    water
    🍳large skillet
    🥄spatula

  13. Step 13/15

    Add the baked chicken to the masala and stir until coated in the sauce.

    chicken
    🍳large skillet
    🥄spatula
    🗜️tongs

  14. Step 14/15

    Simmer for 2 minutes and garnish the chicken tikka masala with fresh coriander leaves.

    fresh coriander leaves
    🍳large skillet
    🥄spatula

  15. Step 15/15

    Serve hot with naan.

    naan

Composition

Ingredients

Types

Meat, Seasoning, Herbs and Spices, Condiments, Vegetables, Liquids

Ingredients

Chicken, Coriander powder, Cumin powder, Turmeric, Garam masala powder, Orange food color, Salt, Chilli powder, Smoked paprika, Ginger garlic paste, Yogurt, Lemon juice, Oil, Cinnamon, Cardamom, Cloves, Bay leaf, Onion, Tomatoes, Water, Coriander leaves

Allergens

Garlic

Dietetics

Dietary regimen

High Protein, Low Sugar

Calories

465 kcal

Macro nutrients

Protein: 35g, Carbohydrates: 28g, Fat: 25g, Fiber: 4g, Sugars: 8g

Nutritional Information

Minerals

Calcium: 110mg, Iron: 3.2mg, Potassium: 720mg, Sodium: 690mg

Vitamins

Vitamin C: 24mg, Vitamin A: 190mcg, Vitamin B12: 0.5mcg

Preparation

Time Information

Preparation

45 minutes

Cooking

45 minutes

Overall

1 hour 30 minutes

Difficulty

Level

Hard (3/4)

Steps

15 steps

Equipments

Utensils

mixing bowl, measuring spoons, chef's knife, cutting board, large skillet, spatula, tongs, baking tray, citrus juicer

Appliances

oven, stovetop

Type

Type

Type Of Dish

Main Course, Curry

Occasions

Weekend Dinner, Family Meal, Dinner Party

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, South Asian, Indian

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Tender, Creamy, Thick, Saucy, Juicy

Flavors

Savory, Spicy, Smoky, Tangy, Aromatic, Warm

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave cooked chicken curry out longer than 2 hours), fridge : 3 to 4 days (Cool quickly before refrigerating,Store in an airtight container at or below 4°C,Reheat until piping hot), freezer : 2 to 3 months (Store in a freezer-safe airtight container,Freeze in individual portions,Thaw overnight in the refrigerator before reheating)