Chicken Tikka Masala

Name: Chicken Tikka Masala - Narcisa B.
Ingredients: 500 g boneless chicken breast; 100 g yogurt/sour cream; 1/2 bunch of fresh parsley/cilantro; 1 tablespoon grated ginger; 1 tablespoon garlic paste; 3 tablespoons Garam Masala; 1; 2 chili peppers; 1 tablespoon lemon juice; 1 onion; 3 cloves of garlic; 3 tablespoons oil; 1/2 red bell pepper; 3 ripe tomatoes; 2 green onions.

Meat - Chicken Tikka Masala by Narcisa B. - Recipia

Sometimes I crave something with chicken that is hearty yet quick to prepare. This yogurt and Garam Masala chicken recipe has become a staple after a day when I only had a chicken breast and some leftover greens in the fridge. I marinate the chicken in yogurt and spices, and the sauce consists of onion, peppers, and tomatoes. It's uncomplicated with easily accessible ingredients, and everything comes together quickly. Quick Info Total time: 1 hour 40 minutes (includes marinating) Preparation time: about 25 minutes actual Cooking time: 25-30 minutes Servings: 3-4 people Difficulty: easy Recipe type: quick lunch/dinner, main dish with chicken Ingredients 500 g boneless chicken breast 100 g yogurt (or sour cream if you don't have yogurt) 1/2 bunch of fresh parsley or cilantro 1 tablespoon grated ginger 1 tablespoon garlic paste 3 tablespoons Garam Masala (2 for marinade, 1 for sauce) 1-2 hot peppers (depending on how spicy you want it) 1 tablespoon lemon juice 1 onion 3 garlic cloves 3 tablespoons oil 1/2 red bell pepper or pimento 3 ripe tomatoes, not too large 2 green onions (optional, for garnish) Preparation method 1. Cut the chicken breast into cubes of about 2 cm. Place them in a large bowl. 2. For the marinade, mix the yogurt with the grated ginger, garlic paste, finely chopped parsley (or cilantro if you have it), 2 tablespoons of Garam Masala, chopped hot peppers, and lemon juice. Transfer the cut chicken into this mixture and cover. Refrigerate for at least an hour. 3. Finely chop the onion. Heat the oil in a large skillet or pot and add the onion. Sauté for 2-3 minutes until it becomes translucent. 4. Add the sliced garlic cloves and the sliced bell pepper. Cook for another 2-3 minutes. 5. Sprinkle 1 tablespoon of Garam Masala over the vegetables and stir. Add the diced tomatoes. Mix and let it simmer over medium heat for 10-15 minutes until the tomatoes soften and the sauce thickens. 6. Remove the chicken from the fridge and add it along with the marinade to the skillet. Stir, cover, and cook over medium heat for another 10-15 minutes until the chicken is thoroughly cooked. 7. Taste and if you feel it lacks spiciness, you can add a few drops of Tabasco sauce. 8. Serve the chicken with plain boiled rice. Sprinkle chopped green onions on top before serving. 9. If you don’t want to sauté the onion in all the oil, you can use half a cup of water with just 2 tablespoons of oil to start, and the result will be lighter. Why I make this recipe often It’s quick to prepare, doesn’t require complicated techniques, and the ingredients are readily available. The flavor is balanced between spicy, tangy, and aromatic, and the sauce pairs well with rice. Plus, you can adapt everything based on what you have on hand. Tips and variations Tips If the chicken breast is too dry, cut it into larger pieces and don’t leave it on the heat too long after adding it to the vegetables. Adjust the hot peppers according to your preference or omit them entirely if cooking for kids. Use a creamier yogurt if you want the sauce to be richer. Substitutions Parsley can be replaced with cilantro if you enjoy the flavor. If you don’t have Garam Masala, you can try a curry blend, but the taste will be different. The red bell pepper can be substituted with pimento if that’s what you have. Yogurt can be replaced with sour cream, but note that it will be slightly richer. Variations You can use boneless chicken thighs if you prefer juicier meat. For a lighter version, sauté the onion in water and just a little oil, as mentioned in the recipe. If you don’t want it spicy at all, skip the hot peppers and the Tabasco sauce. Serving ideas It goes well with plain boiled rice, but you can also serve it with a thin flatbread or a fresh salad on the side. For garnish, adding green onions at the end brings a crunchy and fresh element. It can also be served with a quick sautéed vegetable side. Frequently asked questions Can I marinate the chicken overnight? Yes, you can leave the chicken to marinate overnight in the fridge, and the flavor will be even more intense. Can I use frozen chicken? Yes, but you need to fully thaw it and pat it dry with a towel to avoid excess water in the marinade. Is the sauce too watery? If the tomatoes are very juicy, you can leave the pot uncovered for a few minutes to let the sauce reduce. What can I use if I don’t have fresh ginger? Ground ginger works too, about half the amount of grated ginger. Can the recipe be made without yogurt or sour cream? Without the creamy ingredient, it won’t turn out the same, but you can try buttermilk or kefir; the result will be slightly tangier and lighter. Nutritional values Estimation for one serving (out of four): approximately 240-270 kcal, with 27 g protein, 11-12 g fat, and 7-10 g carbohydrates. Values depend on the type of yogurt/sour cream used, how much oil you use, and whether you serve it with rice or not. The recipe is fairly balanced in macronutrients and contains no added sugar. Storage and reheating The dish can be stored in the fridge in a sealed container for a maximum of 2 days. Reheat on low heat, possibly with a little water added if the sauce has thickened too much. I do not recommend storing it longer than that, as the chicken breast may become bland upon reheating. The rice should be made fresh or kept separate.

Chicken Tikka Masala

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