Chicken Tikka Curry

Dive into the irresistible flavors of Chicken Tikka Curry, a perfect fusion of marinated, spiced chicken and a lusciously creamy tomato-based sauce. This delectable recipe begins with tender boneless chicken thighs marinated in a vibrant blend of yogurt, lemon juice, and aromatic spices like garam masala and turmeric, ensuring deep, flavorful bites. After a quick sear, the chicken simmers in a rich curry made with caramelized onions, pureed tomatoes, and a touch of heavy cream, creating a dish that's luxuriously smooth and satisfying. Highlighted with fresh cilantro and a hint of heat from green chilies, this authentic Indian-inspired curry pairs beautifully with steamed basmati rice or soft, buttery naan. With just 30 minutes of prep and the option to marinate overnight for enhanced flavor, this Chicken Tikka Curry is perfect for weeknight dinners or special occasions, offering an explosion of taste in every bite.

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 500 grams boneless chicken thighs
• 120 grams plain yogurt
• 2 tablespoons lemon juice
• 1 tablespoon ginger-garlic paste
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 1 teaspoon chili powder
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 ripe tomatoes, pureed
• 100 milliliters heavy cream
• 2 tablespoons fresh cilantro, chopped
• 2 green chilies, slit

Directions

Step 1

In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, garam masala, cumin, coriander, turmeric, chili powder, and salt. Mix well to form a marinade.

Step 2

Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.

Step 3

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the marinated chicken pieces and sear until browned on all sides, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add the remaining tablespoon of oil. Add chopped onions and sauté until golden brown.

Step 5

Stir in the pureed tomatoes and slit green chilies. Cook until the tomato mixture thickens, around 5-7 minutes.

Step 6

Return the seared chicken pieces to the skillet. Stir to combine with the tomato mixture.

Step 7

Add the heavy cream and mix well. Reduce heat to low, cover, and simmer for 15-20 minutes until the chicken is cooked through and tender.

Step 8

Adjust seasoning if necessary, and stir in half of the chopped cilantro.

Step 9

Garnish the curry with the remaining cilantro before serving.

Step 10

Serve hot with basmati rice or warm naan bread.

Nutrition Facts

Serving size	(1252.2g)

Amount per serving	% Daily Value*
Calories	1706.9

Total Fat 114.2g	0%
Saturated Fat 38.7g	0%
Polyunsaturated Fat 16.9g
Cholesterol 540.5mg	0%
Sodium 2919.7mg	0%
Total Carbohydrate 61.6g	0%
Dietary Fiber 11.8g	0%
Total Sugars 31.5g
Protein 115.2g	0%

Vitamin D 57.6IU	0%
Calcium 435.4mg	0%
Iron 12.8mg	0%
Potassium 2936.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.2%

Protein: 26.6%

Carbs: 14.2%