Servings: 4 servings
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Ingredients
- 500g Boneless chicken pieces
- 1 cup Plain yogurt
- 1 tbsp. Ginger-garlic paste
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1 tsp Garam masala powder
- 1 tsp Red chili powder (adjust to taste)
- Salt, to taste
- 2 tbsp. Oil
- 1 Onion, chopped
- 1 tsp Cumin seeds
- 1 Bay leaf
- 2 cloves Cardamom pods
- 1 Cinnamon stick
- 2 Tomatoes, chopped
- 1/2 cup Heavy cream
- Fresh coriander leaves, chopped (for garnish)
Instructions
- Add the yogurt, ginger-garlic paste, turmeric powder, cumin powder, coriander powder, garam masala powder, red chili powder, and salt in a mixing bowl. Mix well to make a marinade.
- Add the chicken pieces to the marinade and mix well, ensuring the chicken is coated with the marinade. Cover and refrigerate for at least 1 hour (or overnight for best results).
- Preheat the oven to 200°C. Place the marinated chicken on a baking tray and bake for 20-25 minutes or until the chicken is cooked through and slightly charred.
- In a separate pan, heat oil and add cumin seeds, bay leaf, cardamom pods, cloves, and cinnamon sticks. Sauté for 1-2 minutes until fragrant. Add the chopped onions and sauté until they turn golden brown. Add the chopped tomatoes and cook until they turn soft and mushy.
- Remove the pan from heat and let the mixture cool down. Then, blend the mixture to a smooth paste using a blender or food processor.
- Return the blended mixture to the pan and place it over medium heat. Add the baked chicken pieces to the pan and stir well. Add the heavy cream and stir until well combined. Cook for another 5-7 minutes.
- Garnish with fresh coriander leaves and serve hot with rice or naan bread.
Other Low-Carb Chicken Recipes
Nutrition Facts
Calories: 480 kcal
Total Fat: 30g
Cholesterol: 125 mg
Total Carbohydrates: 15g
Dietary Fiber: 3g
Sugar: 7g
Protein: 36g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Chicken Tikka Masala
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.
