Murgh Tikka Masala

A close up of chicken tikka masala in a blue bowl.

5 from 105 votes!

If you're a fan of Indian cuisine, you must try Murgh Tikka Masala! This dish combines succulent chicken pieces with a rich and spicy tomato-based sauce that's loaded with aromatic spices like cumin, coriander, and turmeric. The result is a flavour explosion that's sure to tantalize your taste buds.

If you're looking for a new dish to add to your Indian food repertoire, give this chicken tikka masala a try – you won't be disappointed!

Prep Time15

Cook Time15

Total Time30

Course: Lunch and Dinner

Cuisine: Indian

Diet: Diabetic, Gluten Free

Recipe Category: Low Carb

Servings: Serves

Calories: 451kcal

Author: Megan Ellam

Equipment

Ingredients

4 tablespoons Tikka Masala Paste click for recipe, see notes
60 g Greek yogurt
800 g chicken breast cut into 5cm / 2-inch cubes

TIKKA MASALA SAUCE

2 tablespoons olive oil
½ large onion
1 tablespoon ginger paste or finely grated ginger
1 tablespoon fenugreek leaves (Kasoori methi) optional but recommended
3 tablespoons tomato paste
½ cup water
½ cup thickened or heavy cream or plain yogurt

TO SERVE

lemon wedges Greek yogurt, fresh coriander leaves

Metric - US Customary

Instructions

CONVENTIONAL METHOD

Combine TWO tablespoons of tikka paste (reserving the remaining 2) and yogurt in a glass mixing bowl. Add the chicken and turn to coat in the marinade. Set aside.
Heat 1 tablespoon of olive oil in a large frypan over medium-high heat. Add the onion and fry until slightly charged and soft. Transfer to a bowl and set aside.
Heat remaining oil in the pan over medium-high heat. Fry chicken in batches making sure not to overcrowd the pan. Fry until lightly brown on each side. Remove from the pan and repeat with remaining chicken.
Return all the chicken pieces to the pan. Add the remaining tikka paste and ginger paste. Stir to combine.
Add the fenugreek leaves, tomato paste and water. Bring to a boil then drop the heat and cook until the sauce thickens. Add an extra 1/4 cup of water to thin the sauce. Bring to a simmer and add the cream. Continue to cook until the sauce has thickened and the chicken is cooked completely. Stir through charred onions.
Serve with a squeeze of lemon juice, fresh coriander leaves and Greek yogurt.

THERMOMIX METHOD

Combine TWO tablespoons of tikka paste (reserving the remaining 2) and yogurt in a glass mixing bowl. Add the chicken and turn to coat in the marinade. Set aside.
Heat 1 tablespoon of olive oil in a large frypan over medium-high heat. Add the onion and fry until slightly charged and soft. Transfer to a bowl and set aside.
Add remaining oil, tikka paste, ginger paste, fenugreek leaves, tomato paste and water to the mixer; mix 7 sec/speed 7. Scrape down sides of bowl.
Cook 10 min/110℃/reverse/slowest speed/
Add chicken; cook 15 min/100°C/reverse/slowest speed/cap off.
Add cream; cook 7 min/100°C/slowest speed/cap off. Set aside, covered, for 5-10 minutes for the sauce to thicken. Stir through reserved onions.
Serve with a squeeze of lemon juice, fresh coriander leaves and Greek yogurt.

Notes

Ingredients

Chicken Tikka Marinade – I use my homemade tikka paste. You can use a store bought tikkaa paste like Patak’s Tikka Paste.
Chicken breast fillets – use boneless skinless chicken breast. I cut them into large chunks or into thick strips. Use thigh fillets if you prefer
Yogurt – use half a cup plain yogurt (Greek unsweetened yogurt). Need it dairy-free? Make an easy chicken tikka masala with coconut milk.

What other meat pairs with Tikka Masala?

Swap the chicken for lamb, beef, goat, vegetables or paneer. The sauce is so good it goes well with just about anything.

Storage

Store in the fridge for up to 3 days.

Freeze into individual portions.

Defrost overnight in the fridge.

Nutrition