Chicken Tikka Masala
Tender chicken pieces simmered in a rich, creamy tomato sauce spiced with garam masala and cumin. A restaurant-quality Indian classic that freezes beautifully and reheats in minutes.
Nutrition per 100g
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Ingredients
- 1000 g chicken breast
- 400 g crushed tomatoes
- 300 g onion
- 200 g plain yogurt
- 100 g coconut milk
- 30 g olive oil
- 20 g garlic
- 15 g ginger
- 15 g garam masala
- 10 g cumin
- 10 g chili powder
- 5 g turmeric
- 10 g salt
- 5 g pepper
- 10 g sugar
- 20 g cilantro
Mise en Place
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Cut the chicken breast into bite-sized pieces.
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Dice the onion finely.
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Mince the garlic.
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Grate the ginger.
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Roughly chop the cilantro.
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You will need a large heavy-bottomed pot.
Instructions
Heat the olive oil in a large pot over medium heat. Add the onion and cook until golden, about 5 minutes.
Add the ginger and garlic. Stir for 1 minute until fragrant.
Add the garam masala, cumin, chili powder, turmeric, salt, and pepper. Stir for 1 minute until the spices are toasted.
Add the crushed tomatoes and coconut milk. Stir to combine and bring to a simmer.
Simmer on low heat for 10 minutes until the sauce thickens slightly.
Put the yogurt in a small bowl. Add a few spoonfuls of the hot sauce to the yogurt and stir to temper it. Then add the tempered yogurt back into the pot and mix well.
Add the chicken pieces to the sauce. Simmer for 15 minutes until the chicken is cooked through.
Add the sugar and stir. Adjust seasoning with salt and pepper.
Garnish with fresh cilantro.
Serve with freshly cooked basmati rice or naan bread.
Let the curry cool completely. Divide into portion-sized freezer bags.
Use vacuumer to remove the air and seal. Label with date and contents.
Thaw overnight in the refrigerator or in microwave. Reheat in a pan or 4 min at 600 Watt in microwave until hot throughout.