🍛 Chicken tikka masala

Name: Chicken tikka masala
Total time: 60 min
Yield: 4
Cuisine: United Kingdom · South Asian cuisine
Ingredients: 700 g boneless chicken, in chunks; 150 g plain yogurt with 1 tsp garam masala, 1 tsp chilli powder and salt for the marinade; 1 onion, finely chopped; 3 garlic cloves and 2 cm ginger, grated; 400 g canned chopped tomatoes; 150 ml cream; 2 tsp garam masala, 1 tsp cumin, 1 tsp paprika; 2 tbsp oil, salt, fresh coriander

Origin: United Kingdom · South Asian cuisine

595kcal

per serving · 350 g

170kcal

per 100 g

49 gProtein14 g / 100 g

35 gFat10 g / 100 g

18 gCarbs5 g / 100 g

Chicken tikka masala is chunks of grilled, yogurt-marinated chicken tikka simmered in a creamy, mildly spiced tomato sauce flavoured with garam masala and chilli. The sauce is smooth, orange and gently smoky from the charred chicken. It is usually eaten with basmati rice or flatbread.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Keto-friendly5 g carbs per 100 g

✓

High protein14 g protein per 100 g — 33% of the calories

Not vegetarianbecause of: chicken

Not veganbecause of: chicken, yogurt, cream

Contains dairybecause of: yogurt, cream

Allergens

Contains (in a typical recipe):

⚠ Milk

What it is made of

chickenyogurttomatocreamgaram masalachili pepper

Recipe

4 servings60 min

Ingredients

700 g boneless chicken, in chunks
150 g plain yogurt with 1 tsp garam masala, 1 tsp chilli powder and salt for the marinade
1 onion, finely chopped
3 garlic cloves and 2 cm ginger, grated
400 g canned chopped tomatoes
150 ml cream
2 tsp garam masala, 1 tsp cumin, 1 tsp paprika
2 tbsp oil, salt, fresh coriander

Method

Marinate the chicken in the yogurt mixture for at least 1 hour, then grill or roast at 240 °C for 12 minutes until charred.
Fry the onion in oil until golden, add garlic, ginger and the spices and cook for 1 minute.
Add the tomatoes and simmer for 15 minutes, then blend smooth if you like.
Stir in the cream and the chicken and simmer for 5–10 minutes.
Season, scatter with coriander and serve.

How to make it lighter

Swap half the cream for extra yogurt-thinned tomato sauce to cut fat.
Serve with a small portion of rice and a vegetable side.
Skip the extra oil on top; 1 tbsp oil ≈ 120 kcal.

History

Chicken tikka masala is widely considered a creation of British Indian restaurants, though several restaurateurs claim to have invented it and the exact origin is disputed. A Glasgow restaurant is often credited with the dish in the 1970s, and it has since become one of the most popular dishes in the United Kingdom.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →