Make this authentic tikki masala from an old family recipe featuring chicken in a gently spiced tomato-based cream sauce. Serve with rice or naan.
Preparation Time
35 mins
Cooking Time
55 mins
Total Time
1 hr 30 mins
Calories
403 Calories
Recipe Instructions
Step 1
Make the chicken: Combine yogurt, garam masala, paprika, black pepper, salt, cayenne pepper, and coriander in a large bowl. Add chicken strips and toss to coat. Cover and marinate in the refrigerator for 2 hours.
Step 2
Preheat the oven to 450 degrees F (230 degrees C). Grease a rimmed baking sheet.
Step 3
Remove chicken from marinade and place onto the prepared baking sheet, leaving space between each piece.
Step 4
Make the sauce: Heat oil in a large skillet over medium heat. Add cumin seeds and cook, sirring gently, until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Add chile peppers, garlic, and ginger; continue to cook and stir until onion is browned, 15 to 20 minutes. Stir in tomatoes, tomato paste, and water; cook, stirring occasionally, until tomatoes begin to break down, about 10 minutes.
Step 5
Add garam masala, coriander, turmeric, and salt, then stir in chicken and cream until well combined; cover and simmer for 10 minutes. Garnish with cilantro.
Step 6
Bake in the preheated oven until browned and no longer pink inside, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and set aside.
Ingredients
3 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
1 teaspoon garam masala
2 teaspoons paprika
1 tablespoon grated fresh ginger
1 teaspoon cumin seeds
2 teaspoons garam masala
2 medium Roma tomatoes, diced
1 pound skinless, boneless chicken breast - cut into 1-inch strips
