(702) 877-4237

(702) 8-SPICES

Store Hours:
Monday - Saturday 10AM to 7PM
Sunday 11AM to 5PM

(702) 877-4237

(702) 8-SPICES

Store Hours:
Monday - Saturday 10AM to 7PM
Sunday 11AM to 5PM

Chicken Tikka Masala

chicken tikka masala
Chicken Tikka Masala

Chicken Tikka Masala

Chicken Tikka Masala is a classic Northern Indian curry dish, made popular by chefs in Britain. It’s traditionally made with marinated then grilled chicken chunks, or grilled paneer cheese cubes dipped in the Tikka sauce. The creamy orange-colored, tomato-based sauce can be mild to spicy. Ours isn’t real spicy, but add a hot chile powder if you want more heat. Serve over Jasmine or Basmati Rice with some naan bread your dinner is complete. For our Paneer Tikka Masala Recipe, please click HERE.

Serves 4

Ingredients:
2 Large Boneless Skinless Chicken Breasts (About 1 ½ Pounds)
½ Cup Strained Greek Yogurt, like Fage
1 Tablespoons Sheffield’s Tikka Masala Spice
½ Teaspoon Kosher Flake Salt
1 Tablespoon Garlic Ginger Paste (Make your own from ½ Tablespoon crushed garlic clove and ½ Tablespoon Powdered Ginger)
1 Tablespoon Canola or Olive Oil

Tikka Masala Sauce
3 Tablespoons Canola or Olive Oil
1 Large Onion, Finely Chopped
1 Teaspoon Sea Salt
1 Tablespoon Garlic Ginger Paste (made from ½ Tablespoon crushed garlic clove and ½ Tablespoon Powdered Ginger
2 Tablespoons Sheffield’s Tikka Masala Spice
1 Teaspoons Sugar, or to Taste
15 Ounce Can Tomato Puree (You can use tomato sauce if you want more flavor. Not traditional but you do see some versions using it.)
2 Cups Hot Water
½ Cup Heavy Cream, plus More for Garnish
1 Tablespoon Crushed Fenugreek Leaves
Fresh Cilantro Leaves Chopped for Garnish

Directions:
Chicken Marinade
Cut the chicken to 1 to 1½ inch pieces. Transfer to a medium mixing bowl. Add the yogurt and combine well with a large spoon. Add 1 tablespoon of the Tikka Masala Spice, garlic ginger paste, and salt. Use the spoon to combine well and all the chicken pieces are coated with the yogurt and spices. Cover with plastic wrap and refrigerate for 3 to 4 hours, and preferably over night to allow the chicken to tenderize and the flavors to develop.

Tikka Masala Sauce
Add the oil to a medium stock pot, and heat over medium-high heat. Add the onions and the teaspoon of salt. Sauté 5 minutes or until dark golden brown, but not burned. Add the garlic ginger paste and stir for about 30 seconds until fragrant. Reduce the heat to low and add the 2 tablespoons of Tikka Masala Spice. Stir well so it doesn’t stick or burn.

Add the tomato puree, raise the heat to medium-high and cook about 5 minutes until the sauce gets thick. Stir frequently so it doesn’t burn or stick to the pot. Pour in the 2 cups of hot water. Simmer another 10 or more minutes until the sauce has thickened again.

While the sauce is thickening, add a tablespoon of the oil to a large non-stick skillet. Heat of medium-high heat. When the oil starts to shimmer, carefully transfer the marinated chicken chunks to the pan. Pan grill about 3 to 5 minutes until lightly charred on all sides. Turn as needed. When charred, transfer them to a plate. You might have to do this in 2 batches.

Once the Tikka Sauce has thickened, add the teaspoon of sugar and the heavy cream. Stir in and cook 3 or 4 minutes until the sauce has heated through. The consistency should still be thick. Add the chicken and crushed Fenugreek Leaves. Stir in and cook a couple minutes until the chicken is heated through. Adjust salt if desired.

Serve on a bed of Jasmine or Basmati rice with drizzle of heavy cream and some of the chopped coriander or parsley leaves. A piece or two naan bread on the side makes it perfect. Pita works well if you can’t find naan. Enjoy!