Maneet’s take on Chicken Tikka Masala – dedicated to her sister! – cuts down on time without sacrificing the depth of flavor!
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Join host Maneet Chauhan in her kitchen and at the market as she cooks some of her favorite Indian dishes. Maneet shares her wealth of knowledge from years in professional and competition kitchens, and a lifetime of family traditions handed down through food!

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Chicken Tikka Masala
RECIPE COURTESY OF MANEET CHAUHAN
Level: Easy
Total: 1 hr 30 min (includes marinating time)
Active: 20 min
Yield: 4 servings

Ingredients

Tandoori Chicken:
3 tablespoons unsalted butter, plus more for the baking sheet
1 tablespoon tandoori masala, such as Shan brand
1 cup plain yogurt
2 tablespoons minced fresh ginger
2 tablespoons lemon juice
1 teaspoon kosher salt
4 cloves garlic, minced
4 boneless skinless chicken breasts
Tikka Masala Sauce, recipe follows

Tikka Masala Sauce:
1 stick (8 tablespoons) unsalted butter
1/4 cup dried fenugreek leaves (kasoori methi)
2 tablespoons tandoori masala, such as Shan brand
3 cups canned marinara sauce
1 cup heavy cream
1 teaspoon honey
Kosher salt, to taste

Directions

Melt the butter in a small skillet over medium heat. Add the tandoori masala and toast, stirring often, until fragrant, 2 to 3 minutes. Whisk the spice mixture into the yogurt in a large bowl. Then mix in the ginger, lemon juice, salt and garlic. Add the chicken and toss to coat well. Cover and chill for at least 1 hour, preferably 6 hours and no more than 8 hours.

Preheat the oven to 350 degrees F.

Arrange the chicken on a greased baking sheet and bake until cooked through and an instant-read thermometer inserted in the chicken measures 165 degrees F, 12 to 15 minutes. Increase the heat to broil and broil 3 minutes.

Add the chicken to the Tikka Masala Sauce. Toss to combine. Serve the chicken with the sauce.

Tikka Masala Sauce:
Melt the butter in a large saucepan over medium heat. Add the fenugreek leaves and tandoori masala and toast, stirring often, until fragrant, 2 to 3 minutes. Add the marinara sauce and bring to a simmer. Add the cream, honey and salt to taste and simmer until the oil and butter start to float on the surface, about 5 minutes.

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How to Make Maneet Chauhan's Chicken Tikka Masala | Maneet's Eats | Food Network
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