Chicken Tikka Masala was invented in 1960s Glasgow by a Bangladeshi chef who added tomato soup to satisfy British palates.
Chicken Tikka Masala
Dive into this wallet-friendly Chicken Tikka Masala that serves up five hearty, protein-packed meals without breaking the bank! With succulent marinated chicken simmered in a creamy, spiced tomato sauce, and the magic of yogurt and garam masala, you’ll savor every bite. Perfect for meal prep, this dish is a flavorful feast that brings the taste of India right to your kitchen!
Prep
20
min
Cook
15
min
Serves
5
people
Level
beginner
📝 Ingredients
Serves 5🥬Fresh Produce(4)
- Poivrons rouges / jaunes
- Ailoptional
- 1 citron
- Oignon
🥩Meat & Seafood(1)
- 1kg de poulet (2.2 lbs)
🥛Dairy & Eggs(2)
- 360g de petits suisses ou fromage blanc (12.7 oz)
- 20cl de crème légère 4% (6.76 fl oz)
🫙Pantry Staples(3)
- Un paquet de riz
- 50g de concentré de tomates (1.76 oz)
- 800g de sauce tomate (28.2 oz)
🧂Spices & Seasonings(1)
- Coriandreoptional
📦Other(1)
- Sauce Tikka masalaoptionalor spices (paprika, cumin, turmeric, and garam masala)
👨🍳 Instructions
- 1
Prepare the chicken by cutting it into small pieces and seasoning with oil, salt, ginger, and either Tikka masala sauce or spices.
- 2
Cook the chicken for 15 minutes in an air fryer or in a pan.
- 3
In another pan, sauté garlic and onion, then add the chopped vegetables.
- 4
Combine all remaining ingredients, including the cooked chicken, and mix well.
- 5
Press the lemon juice into the mixture and stir.
- 6
Prepare the rice with coriander and serve.
💡 Pro Tips
- ✓Marinate chicken pieces in yogurt with 1-2% salt by weight for 2-4 hours - the lactic acid breaks down proteins while salt denatures them, creating tender meat that absorbs spices deeper.technique1-2% salt by weight, 2-4 hours
- ✓Cook chicken to exactly 165°F internal temperature, then rest 3-4 minutes before adding to sauce - this prevents overcooking when simmering and maintains juicy texture.timing165°F, 3-4 minutes
- ✓Bloom whole spices (cumin, coriander, cardamom) in oil at 300-325°F for 30-60 seconds until fragrant - this releases fat-soluble compounds that create deeper flavor than adding raw spices.technique300-325°F, 30-60 seconds
- ✓Use full-fat coconut milk or heavy cream at 35% fat content minimum - lower fat content will curdle when combined with acidic tomatoes and lemon juice.ingredient35% fat content
- ✓Temper dairy by adding hot sauce to cream gradually while stirring, not cream to hot sauce - this prevents temperature shock that causes proteins to seize and create grainy texture.technique
Share this recipe
Prep
20
min
Cook
15
min
Serves
5
people
Level
beginner
Share this recipe
Chicken Tikka Masala was invented in 1960s Glasgow by a Bangladeshi chef who added tomato soup to satisfy British palates.
Chicken Tikka Masala
Dive into this wallet-friendly Chicken Tikka Masala that serves up five hearty, protein-packed meals without breaking the bank! With succulent marinated chicken simmered in a creamy, spiced tomato sauce, and the magic of yogurt and garam masala, you’ll savor every bite. Perfect for meal prep, this dish is a flavorful feast that brings the taste of India right to your kitchen!
📝 Ingredients
Serves 5🥬Fresh Produce(4)
- Poivrons rouges / jaunes
- Ailoptional
- 1 citron
- Oignon
🥩Meat & Seafood(1)
- 1kg de poulet (2.2 lbs)
🥛Dairy & Eggs(2)
- 360g de petits suisses ou fromage blanc (12.7 oz)
- 20cl de crème légère 4% (6.76 fl oz)
🫙Pantry Staples(3)
- Un paquet de riz
- 50g de concentré de tomates (1.76 oz)
- 800g de sauce tomate (28.2 oz)
🧂Spices & Seasonings(1)
- Coriandreoptional
📦Other(1)
- Sauce Tikka masalaoptionalor spices (paprika, cumin, turmeric, and garam masala)
👨🍳 Instructions
- 1
Prepare the chicken by cutting it into small pieces and seasoning with oil, salt, ginger, and either Tikka masala sauce or spices.
- 2
Cook the chicken for 15 minutes in an air fryer or in a pan.
- 3
In another pan, sauté garlic and onion, then add the chopped vegetables.
- 4
Combine all remaining ingredients, including the cooked chicken, and mix well.
- 5
Press the lemon juice into the mixture and stir.
- 6
Prepare the rice with coriander and serve.
💡 Pro Tips
- ✓Marinate chicken pieces in yogurt with 1-2% salt by weight for 2-4 hours - the lactic acid breaks down proteins while salt denatures them, creating tender meat that absorbs spices deeper.technique1-2% salt by weight, 2-4 hours
- ✓Cook chicken to exactly 165°F internal temperature, then rest 3-4 minutes before adding to sauce - this prevents overcooking when simmering and maintains juicy texture.timing165°F, 3-4 minutes
- ✓Bloom whole spices (cumin, coriander, cardamom) in oil at 300-325°F for 30-60 seconds until fragrant - this releases fat-soluble compounds that create deeper flavor than adding raw spices.technique300-325°F, 30-60 seconds
- ✓Use full-fat coconut milk or heavy cream at 35% fat content minimum - lower fat content will curdle when combined with acidic tomatoes and lemon juice.ingredient35% fat content
- ✓Temper dairy by adding hot sauce to cream gradually while stirring, not cream to hot sauce - this prevents temperature shock that causes proteins to seize and create grainy texture.technique