Watch Cooking Channel

Chicken Tikka Masala

Chicken Tikka Masala was invented in London and is often referred to as the British national dish. It gets its bold flavors from aromatic spices, like cayenne, cumin and turmeric, evocative of Indian cuisine. Soak up the sauces of this rich and creamy dish with warm naan bread.

Recipe courtesy Young Sun for Cooking Channel

Photo: Chicken Tikka Masala

TOTAL TIME: 3 hr 5 min
Prep: 25 min
Inactive Prep: 2 hr
Cook: 40 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 1/2 pounds boneless, skinless chicken thighs, halved into large chunks
  • 3 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 1 serrano pepper, with or without seeds, thinly sliced into half moons
  • One 28-ounce can whole peeled tomatoes, quartered
  • 1/4 cup heavy cream
  • 1 1/2 teaspoons garam masala
  • 2 tablespoons chopped fresh cilantro
  • Steamed white rice, for serving
recipe tools

    • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Puree the garlic and ginger in a food processor or blender with 1/4 cup water. Toast the coriander and cumin seeds in a small skillet over medium-high heat until fragrant, about 3 minutes, and then pulse until finely ground in a spice grinder.

Whisk together 2 tablespoons of the ginger-garlic puree, 2 teaspoons of the cumin-coriander mixture, the yogurt, 1 1/2 teaspoons of the paprika, the lemon juice, 1/2 teaspoon of the sugar, 1/4 teaspoon of the turmeric, the cayenne, 1 teaspoon salt and 1/4 teaspoon black pepper. Toss in the chicken to coat and then cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours.

Heat the butter in a Dutch oven or heavy-bottomed wide pot over medium heat. Add the onions and serrano peppers and cook until the onions are soft and tender, about 5 minutes. Stir in 2 tablespoons of the ginger-garlic puree and the remaining cumin-coriander mixture, paprika and turmeric constantly for about 3 minutes to cook the spices, and then add the remaining 1 teaspoon sugar, the tomatoes with all their juice and 1 1/2 cups water. Gently simmer partially covered for 25 minutes over medium-low heat.

Preheat the broiler. Scrape off the excess marinade from the chicken thighs and lay them spaced apart on a rack placed over a baking sheet. Lightly sprinkle the chicken with salt and place 5 inches from the broiler. Broil for about 5 minutes, and then flip the chicken pieces and broil until the chicken is just cooked through and registers 165 degrees F on a meat thermometer, 3 minutes longer. Transfer to a large bowl.

Stir the cream and garam masala into the sauce and simmer for an additional 5 minutes. Pour over the chicken and stir in the cilantro, combining

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Tripping Out with Alie & Georgia
Tripping Out with Alie & Georgia Host: Alie Ward & Georgia Hardstark

Get Cooking Channel on your TV.

Learn How