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A bowl of chicken tikka masala with rice and a piece of pita bread.

The Best Chicken Tikka Masala Recipe (Restaurant Style)

40aprons.com/restaurant-style-chicken-tikka-masala-paleo-whole30/
Tender bites of chicken, marinated in yogurt and a blend of delicious seasonings then enveloped in a rich and creamy sauce.
Prep 15 minutes
Cook 1 hour 15 minutes
Marinate 1 hour
Total 2 hours 30 minutes
Recipe Makes (Approximate): 6 servings

Equipment

  • Cutting board
  • Sharp knife
  • large mixing bowl with lid or plastic wrap to cover
  • Silicone spatula
  • Large skillet
  • Wooden spoon
  • standard blender
  • Broiler
  • wire baking rack
  • baking sheet
  • Tongs

Ingredients

For the Chicken

  • 2 large boneless, skinless chicken breasts (approximately 1-2 pounds total)

For the Marinade

  • 1 cup plain full-fat yogurt (see Notes)
  • 1 teaspoon turmeric
  • 2 teaspoons garam masala
  • 1 tablespoon fresh lemon juice (juice from approximately half of one lemon)
  • 2 teaspoons freshly cracked black pepper
  • ¼ teaspoon dried ginger

For the Sauce

  • 4 tablespoons ghee (¼ cup)
  • ¾ cup minced white onion (approximately 1 medium onion)
  • 1-2 medium serrano chiles (minced, see Notes)
  • 3 tablespoons minced fresh garlic (approximately 5-6 cloves)
  • 1 ½ tablespoons grated fresh ginger
  • 3 ½ teaspoons garam masala
  • 1 teaspoon paprika (or deggi mirch powder for more vibrant color)
  • 1 15-ounce can tomato sauce
  • 1 medium green bell pepper (core and seeds removed, pepper sliced into strips)
  • 1 tablespoon dried fenugreek leaves
  • salt (to taste)
  • 2 cups heavy cream (at room temperature, see Notes)

Serving Suggestions (All Optional)

  • prepared basmati rice (see Notes)
  • finely chopped fresh cilantro
  • warmed naan

Instructions

For the Chicken

  • Place 2 large boneless, skinless chicken breasts on cutting board. Use sharp knife to trim chicken as needed, then cut chicken into bite-sized pieces. Set aside.
  • Add 1 cup plain full-fat yogurt, 1 teaspoon turmeric, 2 teaspoons garam masala, 1 tablespoon fresh lemon juice, 2 teaspoons freshly cracked black pepper, and ¼ teaspoon dried ginger to large bowl.
  • Stir well to fully combine ingredients, then add chicken to bowl. Toss or gently stir to fully coat chicken pieces in yogurt marinade.
  • Once chicken is completely coated, cover bowl with lid or plastic wrap and place bowl in refrigerator. Marinate chicken 1 hour minimum, and no more than 8 hours.
    Chicken pieces in a bowl with seasoned yogurt marinade.

For the Chicken Tikka Masala

  • Heat large skillet over medium heat. When pan is hot, add 4 tablespoons ghee and continue heating skillet until ghee is completely melted. Swirl and tilt skillet occasionally to distribute ghee across surface.
  • When ghee is melted, add ¾ cup minced white onion to skillet. Sauté onions, stirring occasionally, approximately 5 minutes or until softened.
    Sauteed onions in large silver skillet with a wooden spoon.
  • Add 1-2 medium serrano chiles, 3 tablespoons minced fresh garlic, and 1 ½ tablespoons grated fresh ginger to skillet and immediately reduce heat under pan to medium-low. Sauté ingredients, stirring occasionally, 20 minutes or until mixture develops rich toffee color. Note: if mixture begins to dry or stick, stir in 2 to 3 drops of water as needed.
  • Once desired color is achieved, add 3 ½ teaspoons garam masala and 1 teaspoon paprika. Stir well and cook 2 to 3 minutes or until fragrant. Note: continue adding water if needed to reduce drying or sticking.
  • When ingredients are fragrant, add 1 15-ounce can tomato sauce to skillet and stir well until sauce is fully incorporated. Once incorporated, remove skillet from heat and let mixture cool slightly.
  • While mixture cools, preheat broiler on high, with oven rack positioned approximately 10 to 12 inches below heating element. Fit wire baking rack onto baking sheet, then place marinated chicken pieces on top of baking rack.
  • Place baking sheet under preheated broiler. Broil chicken, stopping to flip chicken periodically, 6 to 8 minutes or until chicken reaches 160° Fahrenheit internally. Once chicken reaches target temperature, remove baking sheet from oven and set aside.
    Fully cooked marinated chicken pieces in a white bowl.
  • While chicken cooks, carefully transfer slightly-cooled sauce mixture to blender. Blend mixture until completely smooth. See Notes below for tips on how to safely blend hot liquids.
  • Once smooth, return mixture to skillet and add 1 medium green bell pepper, 1 tablespoon dried fenugreek leaves, and salt. Stir to incorporate, then simmer sauce over medium-low heat 30 minutes, or until sauce is thick and very paste-like.
    Chicken tikka masala sauce with a paste-like consistency.
  • Remove skillet from heat and let cool slightly, then add 2 cups heavy cream. Stir until cream is incorporated and mixture is very smooth, then return skillet to heat.
    Heavy cream being poured into a large skillet containing chicken tikka masala sauce.
  • Taste sauce and adjust seasonings as desired. When satisfied with flavors, add chicken to skillet and gently stir until chicken is fully incorporated and coated in sauce.
    Rich, dark orange chicken tikka masala in a silver skillet with a wooden spoon.
  • Simmer dish only until chicken is warmed through. Divide prepared basmati rice between serving bowls, then top rice with chicken tikka masala. Garnish dish with finely chopped fresh cilantro and serve warm with warmed naan if desired.

Recipe Notes

  • Serrano Chiles: For a mild heat, use 1 serrano chile with the seeds removed. For a medium heat, use 1 serrano chile, including seeds. For a hot heat, use 2 serrano chiles, including seeds.
 
Tips for Blending Hot Liquids
  • Fill blender no more than halfway. Work in multiple batches if needed depending on size of blender and amount of sauce.
  • Make sure sauce is cooled slightly before blending.
  • Before blending, remove center cap from blender lid. Cover hole in lid with dish towel to keep pressure from building up inside blender. Hold lid down while blending and keep hole in lid covered.

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 569calProtein: 30gFat: 43gSaturated Fat: 26gTrans Fat: 0.01gCholesterol: 193mgSodium: 473mgPotassium: 669mgTotal Carbs: 17gFiber: 3gSugar: 8gNet Carbs: 14gVitamin A: 1492IUVitamin C: 22mgCalcium: 123mgIron: 1mg
Recipe By: Cheryl Malik
https://40aprons.com/restaurant-style-chicken-tikka-masala-paleo-whole30/