PritiEats Chicken Tikka Masala

PritiEats Chicken Tikka Masala

PritiEats Chicken Tikka Masala

Chicken Marinade:
4 each
Chicken breasts, boneless skinless
1/2 teaspoon
1/2 teaspoon
1/4 teaspoon
1 teaspoon
1 cup
Greek yogurt
2 cloves
Garlic, minced
1 Tablespoon
Fresh ginger, minced
2 Tablespoons
Vegetable oil
Masala Sauce:
3 Tablespoons
Vegetable oil
1 each
Medium onion, finely diced
1/4 cup
Fenugreek leaves
2 each
Garlic cloves, minced
2 teaspoons
Fresh ginger, minced
1 each
Serrano or jalapeño, sliced
1 Tablespoon
Garam masala
1, 28 oz. can
Carmelina ‘e…San Marzano® Organic Italian Crushed Tomatoes in Puree
2/3 cup
Heavy cream
1/4 cup
Cilantro, chopped

For Chicken Marinade: 

  1. Add chicken breasts to a bowl or plastic bag.
  2. Add cumin, coriander, cayenne, and salt to the chicken and toss to coat.
  3. Whisk Greek yogurt, garlic, ginger, and oil together, then add to the chicken. Make sure it coats evenly then cover and refrigerate from 1-3 hours.

For Masala Sauce:

  1. Heat oil in a large pan over medium heat. Add onion and fenugreek leaves, and cook stirring frequently until onion are light golden brown; about 10 minutes.
  2. Add garlic, ginger, chiles and garam masala. Cook stirring frequently until fragrant.
  3. Add Carmelina ‘e…San Marzano® Organic Italian Crushed Tomatoes in Puree and salt, then bring it to a boil.
  4. Turn heat down to medium/low, cover and simmer for about 15 minutes.
  5. Stir in cream and return to a simmer.
  6. While sauce simmers, adjust broiler 6” from flames or top of the oven. Arrange chicken on a sheet pan, making sure it is covered in the yogurt marinade.
  7. Broil chicken for about 6 minutes on each side, until cooked through.
  8. Take the chicken out and let it rest for 5 minutes before chopping and adding into the sauce.
  9. Stir chicken into the sauce, add cilantro and serve.


Recipe created by Peyton Pritikin (PritiEats) on behalf of Mangia, Inc. ™

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