Chicken Tikka Masala
Image générée par IA
Sans gluten British Indian

Chicken Tikka Masala

Tender yogurt-marinated chicken is seared for smoky edges, then simmered in a silky tomato sauce fragrant with garam masala, ginger, garlic, and paprika. A dependable British Indian classic for a generous family dinner.

70 min 4 portions Medium
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Comment préparer

1
Cut the chicken into 4 cm pieces. In a bowl, mix it with the yogurt, lemon juice, grated garlic, grated ginger, 1 teaspoon garam masala, cumin, paprika, and 1 teaspoon salt until evenly coated. Cover and marinate in the refrigerator for at least 20 minutes or up to 12 hours.
2
Heat 1 tablespoon of the oil in a wide, heavy skillet over medium-high heat. Lift the chicken from the marinade, allowing excess to drip off, and sear in a single layer in batches for 3 to 4 minutes per side, until browned outside but not fully cooked. Transfer to a plate.
Chicken pieces browning in a skillet before simmering in the sauce Image générée par IA
3
Reduce the heat to medium and add the remaining oil. Saute the onion with the remaining ½ teaspoon salt for 6 to 8 minutes, stirring often, until soft and golden at the edges.
4
Add the crushed tomatoes and stir thoroughly, scraping up any browned bits. Bring to a gentle boil, then simmer uncovered for 12 to 15 minutes, stirring occasionally, until the sauce is darker, thicker, and no longer tastes raw.
5
Stir in the cream and the remaining 1 teaspoon garam masala. Return the seared chicken and any accumulated juices to the skillet, then mix gently to coat.
6
Simmer gently for 10 to 12 minutes, stirring once or twice, until the chicken is tender and the thickest pieces reach 74°C on an instant-read thermometer. Do not let the sauce boil hard after adding the cream.
7
Taste and adjust the salt if needed. Rest the curry off the heat for 5 minutes so the sauce settles and clings to the chicken.
8
Scatter with the chopped cilantro and serve hot with basmati rice or naan.
Chicken tikka masala finished with cilantro and served with rice and naan Image générée par IA

Pourquoi cette recette fonctionne

Marinating the chicken in yogurt tenderizes it while the high-heat sear builds browned, smoky flavor. Blooming the spices in the onion-tomato base gives the sauce depth before cream rounds out its acidity.

Conservation et réchauffage

Comment la conserver

Cool within 2 hours, refrigerate in a covered container for up to 3 days, or freeze for up to 2 months. Thaw overnight in the refrigerator.

Comment la réchauffer

Reheat gently in a saucepan over medium-low heat, stirring occasionally, until steaming hot throughout and the chicken reaches 74°C. Add a splash of water if needed.

Nutrition / portion

580kcal
50,58 gprotéines
17,37 gglucides
34,96 glipides
P
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Recette préparée pour publication avec des ingrédients complets et des étapes ordonnées.
Publiée le 13 août 2026 · mise à jour le 13 août 2026