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Restaurants›Amritsari Kulcha Hut - Indian Bistro Barrie›Chicken Tikka Masala Recipe

Chicken Tikka Masala Recipe

Name: Amritsari Kulcha Hut - Indian Bistro Barries Chicken Tikka Masala Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 lb boneless skinless chicken breasts; 3 tbs plain yogurt (full-fat or Greek); 1 tbs lemon juice; 2 tsp garlic (minced); 1 tsp fresh ginger (grated); 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp garam masala; 1 tsp paprika (for color; sweet or smoked); 1 tsp salt; 1 tbs vegetable oil (for grilling/searing); 1 tbs unsalted butter or oil; 1 cup yellow onion (medium, finely chopped); 2 tsp garlic (minced); 1 tsp fresh ginger (grated); 1 pcs green chilies (serrano or jalapeño, seeded and finely chopped); 1 cup bell peppers (red or a mix, cut into 1" pieces); 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp turmeric; 1 tsp paprika; 1 tsp garam masala; 14 oz tomato puree (or canned crushed tomatoes); 1 cup water or low-sodium chicken broth; 1 cup heavy cream or coconut milk; 1 tsp kasuri methi (dried fenugreek leaves) - optional; 1 tsp salt; 1 tsp sugar (optional, to balance acidity); 2 tbs fresh cilantro (chopped, for garnish)

Inspired by Amritsari Kulcha Hut - Indian Bistro Barrie

Time1h

Serves4

A dish made with bell peppers and boneless grilled chicken breast pieces cooked in a spiced mixture that includes onions, ginger, garlic, green chilies, and tomatoes.

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Ingredients

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Marinade & Chicken

1 lb boneless skinless chicken breasts

3 tbs plain yogurt (full-fat or Greek)

1 tbs ReaLemon lemon juice

2 tsp Garlic (minced)

1 tsp fresh ginger (grated)

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Garam masala

1 tsp paprika (for color; sweet or smoked)

1 tsp Celtic sea salt

1 tbs vegetable oil (for grilling/searing)

Sauce & Vegetables

1 tbs unsalted butter or oil

1 cup yellow onion (medium, finely chopped)

2 tsp Garlic (minced)

1 tsp fresh ginger (grated)

1 pcs green chilies (serrano or jalapeño, seeded and finely chopped)

1 cup bell peppers (red or a mix, cut into 1" pieces)

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp turmeric

1 tsp Watkins paprika

1 tsp Garam masala

14 oz tomato puree (or canned crushed tomatoes)

1 cup water or low-sodium chicken broth

1 cup heavy cream or coconut milk

1 tsp kasuri methi (dried fenugreek leaves) - optional

1 tsp Celtic sea salt

1 tsp sugar (optional, to balance acidity)

2 tbs fresh cilantro (chopped, for garnish)

Method

Marinade & Chicken

Prepare and marinate chicken

Slice chicken breasts into 1" bite-sized pieces. In a large bowl, whisk together yogurt, lemon juice, minced garlic (2 tsp), grated ginger (1 tsp), ground cumin (1 tsp), ground coriander (1 tsp), garam masala (1 tsp), paprika (1 tsp), and 1 tsp salt. Add chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours.

Cook the chicken

Preheat a grill, grill pan, or oven broiler to high. Lightly brush chicken pieces with 1 tbs vegetable oil. Grill or broil chicken on a hot surface until just cooked through and lightly charred at edges, about 3–5 minutes per side depending on thickness. Alternatively, sear in a hot skillet with 1 tbs oil for 4–6 minutes until cooked through. Remove chicken and set aside. Do not overcook since it will finish cooking in the sauce.

Sauce & Vegetables

Sweat aromatics

In a large skillet or heavy-bottomed pan, heat 1 tbs butter or oil over medium heat. Add the finely chopped onion (1 cup) and cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add minced garlic (2 tsp), grated ginger (1 tsp), and chopped green chili (1 pc). Cook for 1–2 minutes until fragrant, stirring so garlic does not brown.

Add spices and peppers

Lower the heat slightly and add ground cumin (1 tsp), ground coriander (1 tsp), turmeric (1 tsp), paprika (1 tsp), and garam masala (1 tsp). Stir and cook the spices for 30–60 seconds to bloom. Add the bell peppers (1 cup) and sauté 3–4 minutes until they begin to soften but still hold shape.

Tomato base and simmer

Pour in the 14 oz tomato puree and 1 cup water or chicken broth, stirring to combine and deglaze the pan. Bring to a gentle simmer, then reduce heat to low. Simmer uncovered for 10–12 minutes to thicken slightly and concentrate flavors. Taste and add 1 tsp salt and 1 tsp sugar if the tomatoes are too acidic.

Finish sauce

Stir in 1 cup heavy cream (or coconut milk for a lighter or dairy-free option), and crumble in 1 tsp kasuri methi if using. Return the cooked chicken pieces (and any accumulated juices) to the pan, stirring to coat in the sauce. Simmer gently for 5–8 minutes so the chicken finishes cooking and absorbs sauce flavors. Adjust seasoning to taste.

Garnish and serve

Turn off heat and sprinkle chopped cilantro (2 tbs) over the curry. Serve hot with basmati rice, naan, or roti. Optionally drizzle a little extra cream on top.