Chicken Tikka Masala Recipe Sanjeev Kapoor
This Chicken Tikka Masala Recipe Sanjeev Kapoor is creamy, bursting with flavor, and so good you will want seconds.
You can make chicken tikka masala better than any restaurant right in your home. This flavor-packed curry is easier to make than you think.
Chef Sanjeez Kappor’s tikka masala uses yogurt to marinate the chicken, making it tender and delicious. Go to your spice rack above the stove and grab all the goods for this one- garlic pasta, cardamom powder, coriander powder, green cardamom, and more.
Want to make this vegetarian? Bust out your cast iron kadai, swap out the chicken and make a paneer tikka- equally as delicious, creamy, and comforting.
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Want to make this Chicken Tikka Masala Recipe Sanjeev Kapoor vegan? Use tofu or tempeh instead of chicken.
Looking for more Indian-inspired recipes? Check out our Saag Paneer and Butter Chicken guaranteed crowd-pleasers. If you’re crunched for time, you could also try this Instant Pot Butter Chicken.
What Is The Difference Between Chicken Tikka Masala vs Butter Chicken?
Tikka Masala has more of a kick while butter chicken is mildly spiced. Butter chicken has a creamier texture as well.
What Is In Tikka Masala?
Chicken Tikka Masala is made with chargrilled, yogurt-marinated chicken in a spiced creamy sauce.
What Are The Calories In Chicken Tikka Masala?
Depending on the recipe, chicken tikka masala has between 300 – 600 calories per serving.
Is Tikka Masala Spicy?
While Tikka Masala is a tomato and cream based sauce with a lot of spices, it’s only slightly spicy or hot.
Is Tikka Masala Healthy?
While Tikka Masala is high in protein, it contains a high amount of fat and is not a healthy choice.
What Does Tikka Masala Taste Like?
Tikka Masala tastes like a tangy, slightly spicy tomato sauce with a dash of sweetness.
Chicken Tikka Masala Recipe Sanjeev Kapoor
Ingredients
For chicken marinade
- 2 lb boneless chicken breast cut into 1 inch pieces
- 1 cup plain yogurt
- 2 tbsp garlic minced
- 1 tbsp ginger minced
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp turmeric
- 2 tsp garam masala
- 1 tsp salt
For the sauce
- 2 tbsp oil or ghee
- 5 garlic cloves finely chopped
- 1 1 inch piece of ginger minced
- 2 medium yellow onions chopped
- 2 tomatoes chopped
- salt to taste
- 4 cups tomato puree
- 2 tsp coriander powder
- 2 tsp turmeric
- 2 tsp chili powder
- ½ tsp cardamom powder
- 2 tsp garam masala
- 4 tbsp cashew paste soaked, drained and pureed cashews
- 2 tsp dried fenugreek leaves
- 4 tbsp butter
- ½ cup heavy cream
Recipe Instructions
- Place the chicken cubes in a medium bowl and add all the other marinade ingredients. Stir to combine, making sure the chicken is evenly coated. Cover with plastic wrap and refrigerate for a couple of hours.
- Remove from the refrigerator. Add oil or ghee to a deep skillet and add chicken, working in batches so it’s not too crowded. Cook until browned and remove from the skillet. Set aside.
- Add garlic and ginger, and saute for 30 seconds until fragrant. Add onions and cook until translucent.
- Next add tomatoes, mix and sauté until soft. Add salt and mix. Add tomato puree, mix, cover and cook for 15-20 minutes.
- Add coriander powder, turmeric powder, red chili powder, green cardamom powder and garam masala powder, mix and sauté for 1 minute.
- Add cashewnut paste, mix and sauté for 1 minute. Add dried fenugreek leaves powder and mix well. Add butter and mix well.
- Add chicken. Cook for 1 minute. Add cream and mix. Serve hot with basmati rice or roti.
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