← Back to Search Results
broiling Indian
Chicken Tikka Masala

Photo by:
Comments: 1
 

Recipe

This creamy Indian dish gets extra flavor from its marinade. Good with pilau rice or warm naan bread.

Yield: 4 servings
Prep time: 20 Mins, Plus Marinating
Cooking time: 25 Mins

Ingredients

  • 8 skinless and boneless chicken thighs
  • 2 garlic cloves
  • 1 in (2.5cm) piece fresh ginger, peeled and sliced
  • 2 tbsp fresh lime juice
  • 1 fresh hot red chile, seeded
  • 2 tbsp chopped cilantro, plus more to garnish
  • 2 tbsp vegetable oil
  • 1 red onion, chopped
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1¼ cups heavy cream
  • 1 tbsp tomato paste
  • 1 tbsp fresh lemon juice
  • Salt and freshly ground black pepper

Directions

1. Place the chicken thighs in a single layer in a shallow dish. Purèe the garlic, ginger, lime juice, chile, cilantro and 1 tbsp of the oil in a food processor. Spread over the chicken. Cover and refrigerate for at least 2 and up to 8 hours.

2. Heat the remaining oil over medium-high heat. Add the onion and cook about 4 minutes, until beginning to brown. Stir in the turmeric and cumin and cook for 30 seconds. Remove from the heat.

3. Preheat the broiler. Line the broiler rack with oiled aluminum foil. Remove the chicken from the marinade, reserving the marinade. Place on the rack and broil, turning occasionally, about 5 minutes, until the chicken is singed and almost cooked through.

4. Meanwhile, add the reserved marinade to the onion mixture. Stir in the cream, tomato paste, and lemon juice. Bring to a boil over high heat, stirring often. Add the chicken to the sauce and reduce the heat to medium. Simmer for 5 minutes, until the chicken is cooked through. Season with salt and pepper. Sprinkle with cilantro and serve hot.

Notes

Freezing Information: Freeze for up to 3 months.


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on 1/8 teaspoon added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

442kcal (22%)
75mg (8%)
8mg (14%)
329mcg RAE (11%)
386mg
35mg
18g
2g
1g
8g
170mg (57%)
397mg (17%)
18g (92%)
38g (58%)
2mg (9%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • neo1072

    11.17.10 Flag comment

    Yeah right like that's a marinade. You just end up making a chutney that isn't nearly enough to marinate with! the proportions for this recipe are wrong. I had to double the marinade ingredients and it still wasn't enough. Also, "simmer 5 minutes" is a complete lie. It took over a half hour before the chicken was cooked through. I also recommend removing the skins from the thighs. The recipe would be awesome if it weren't for the incorrect proportions and cooking times. So it's just good recipe.

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

good-to-the-grain Good to the Grain
by Kim Boyce
cooking-for-friends Cooking for Friends
by Gordon Ramsay
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
desserts-4-today Desserts 4 Today
by Abby Dodge
american-masala American Masala
by Suvir Saran
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
martin-yans-china Martin Yan's China
by Martin Yan
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
a-new-way-to-cook A New Way to Cook
by Sally Schneider
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?