30 minute chicken tikka masala

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4.88 from 16 votes

30 minute chicken tikka masala

Restaurant results in half an hour.

Prep Time30

Cook Time30

Total Time1

Course: Main

Cuisine: Indian

Keyword: chicken tikka masala, restaurant chicken tikka masala, tikka

Servings:

Calories: 582kcal

Author: romain | glebekitchen

Ingredients

The onion paste

2 cups onions - coarsely chopped
2 tbsp vegetable oil
1 cup water

quick tandoori chicken skewers

6 boneless skinless chicken thighs cut into 3 pieces per thigh. or 2-3 boneless skinless chicken breasts
3 tbsp tandoori masala - you can get this from any Indian grocer.
3 tbsp vegetable oil
1/2 tsp kosher salt

chicken tikka masala

1 tbsp garlic ginger paste
1 1/2 tsp coriander powder
1 1/2 tsp cumin powder
1 tsp garam masala
2 tsp tandoori masala - see note. Please see note.
1 tsp kashmiri chili powder
1 tsp kosher salt - about half if you are using table salt
2 tbsp tomato paste diluted to the consistency of tomato sauce
4 tbsp vegetable oil
1/2 cup coconut milk
1 tbsp brown sugar or jaggery if you have it
1/6 lemon - juiced
1 tbsp heavy cream - I use 35 percent milk fat

US Customary - Metric

Instructions

The onion paste

Place the onions in a microwave safe dish and cover loosely. Microwave at 70 percent until the onions are soft and translucent. This takes 10 minutes in my 1100 watt microwave. I can't predict how long it will take in yours...
Remove the onions from the microwave. Be careful. They will be hot. Let them cool slightly. Place the onions, 2 tbsp vegetable oil and 1 cup of warm water in a blender and puree until smooth. Set aside.

tandoori chicken skewers

Combine the tandoori masala, salt and oil. Stir to combine.
Cut chicken into large bite size pieces. Combine tandoori marinade with the chicken. Toss to coat the chicken and let sit, refrigerated, for one hour or so.
Thread the chicken on skewers (pre-soaked is a good idea if you are using wood). Grill, over medium high heat until just done. This should take about 5-6 minutes. Alternately, you can broil them. Set aside.

chicken tikka masala

Taste your tandoori masala. If it tastes like salt you have a salty product. Leave out the salt specified in this recipe. You can adjust at the end.
In a small bowl, combine the coriander, cumin, garam masala, 2 tsp tandoori masala, kashmiri chili powder and kosher salt if you are using it. This is your spice mix.
Heat 4 tbsp vegetable oil in a pot over medium heat until it shimmers.
Add the garlic ginger paste and cook until it stops spluttering. You'll understand what I mean when you do it.
Turn the heat to medium low. Add the spice mix and stir continuously until it starts to smell really good - around 30-40 seconds. Watch it carefully. If you burn the spices at this point you have to start over.
Add the diluted tomato paste and stir to combine. Turn the heat up to medium. Cook for 1 minute.
Add the onion paste and turn the heat up to medium high. Cook, stirring occasionally for about 5-6 minutes. Cover it loosely. It will splatter. If it doesn't your heat is too low. The curry will darken a bit as it cooks.
Turn the heat down to medium low. Add the coconut milk and brown sugar and simmer for another 3-4 minutes.
Add the pre-cooked tandoori chicken and lemon juice. Simmer until the chicken is warmed through - another 2-3 minutes.
Add the heavy cream. Stir to combine.
Taste for salt. If you've left the salt out it's time to decide if it needs more. I can't help you here. Not until I take over global production of tandoori masala anyway.
Grab a spoonful of the sauce. Look at it. If it seems a little thick add a bit of water. Maybe 2 or 3 tablespoons. Stir and warm it through. Your goal is the lush restaurant gravy texture you know and love.
Garnish with a bit of cilantro or fried shallots if desired. Drizzle a little more cream overtop if you want "the look". Enjoy!

Notes

All tandoori masalas are not created equal. Some are well balanced. Some have lots of salt. I don't know what brand you have and you probably can't buy the brand I use unless you live in Canada.

Taste your tandoori masala. If it tastes like salt it's salty. If salt is in the top 2 ingredients it's really salty. If it's salty leave the salt in this recipe out until the end.

Once you've stirred in the cream taste a bit of the sauce. If the flavours don't explode in your mouth it probably needs a little more salt. Creep up on it. Nothing ruins a dish like too much salt...

Nutrition