Chicken Tikka Masala:

Name: Chicken Tikka Masala:
Total time: 6000 s
Yield: Serving: 5-6 servings
Cuisine: British
Ingredients: 🌻For Chicken Marinade:; 3 boneless, skinless chicken breasts; 1 lemon; 125 g yogurt; 6 garlic cloves, minced; 1 Tbsp ginger minced; 2 tsp salt or to taste; 2 tsp cumin powder; 2 tsp coriander powder; 2 tsp garam masala; 2 tsp paprika; 2 tsp fennel seeds powder; Bamboo or wooden skewers; 🌻Sauce:; 5-6 Tbsp oil; 1 large onion, chopped finely; 2 Tbsp ginger, minced; 8 cloves garlic, minced; 2 tsp cumin; 2 tsp turmeric; 2 tsp ground coriander; 2 tsp paprika; 2 tsp chili powder or to taste; 2 tsp garam masala; 1 Tbsp tomato puree; 800 g tomato sauce or crushed tomatoes; 300 ml water; 250 ml cream; Chopped coriander, to garnish; Rice and naan bread, to serve

Lubna’s Kitchen @lubnaskitchen

United Kingdom

#CookPadApron2026 #Chicken #onion #lemon #ChickenTikkaMasala #lunch #dinner

Lubna’s Kitchen @lubnaskitchen

United Kingdom

#CookPadApron2026 #Chicken #onion #lemon #ChickenTikkaMasala #lunch #dinner

Saved

Ingredients

1 hour 40 minutes

Serving: 5-6 servings

🌻For Chicken Marinade:
3boneless, skinless chicken breasts
1lemon
125 gyogurt
6garlic cloves, minced
1 Tbspginger minced
2 tspsalt or to taste
2 tspcumin powder
2 tspcoriander powder
2 tspgaram masala
2 tsppaprika
2 tspfennel seeds powder
Bamboo or wooden skewers
🌻Sauce:
5-6 Tbspoil
1large onion, chopped finely
2 Tbspginger, minced
8 clovesgarlic, minced
2 tspcumin
2 tspturmeric
2 tspground coriander
2 tsppaprika
2 tspchili powder or to taste
2 tspgaram masala
1 Tbsptomato puree
800 gtomato sauce or crushed tomatoes
300 mlwater
250 mlcream
Chopped coriander, to garnish
Rice and naan bread, to serve

Saved

Steps

1 hour 40 minutes

1

Preheat oven to 500°F/260°C.
Slice the chicken into bite-sized chunks, combine the chicken with the rest of the chicken marinade ingredients in a bowl. Mix until evenly coated, then refrigerate for at least 1 hour.
Skewer the marinated chicken pieces on bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.
2

Bake for about 15 minutes until slightly dark brown on the edges.
Heat oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned.
3

Add all sauce spices and fry for about 30 seconds to release their aromatics and flavor, stirring constantly, then stir in the tomato puree.
Add the tomato sauce and water, then bring to a boil and cook for about 5 minutes.
4

Add chicken mix well then pour in the cream mix well cooking for another 1-2 minutes.
Garnish with fresh chopped coriander &
Serve with rice,roti and naan bread!