Indian

Pakistani

Easy Chicken Tikka Masala Recipe with Sadia Easy & Juicy Chicken Breast Cubes

Enjoy this easy Chicken Tikka Masala recipe featuring Sadia Easy & Juicy Chicken Breast Cubes. Deliciously marinated chicken in a creamy, spiced sauce, ready in just 1 hour. Perfect with naan bread or rice for a cozy dinner.

Indian

Pakistani

Easy Chicken Tikka Masala Recipe with Sadia Easy & Juicy Chicken Breast Cubes

Enjoy this easy Chicken Tikka Masala recipe featuring Sadia Easy & Juicy Chicken Breast Cubes. Deliciously marinated chicken in a creamy, spiced sauce, ready in just 1 hour. Perfect with naan bread or rice for a cozy dinner.

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Medium
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Cooking Time

0 Mins

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Air Fry

Ingredients you need
Sadia Easy and Juicy Chicken Breast Small Cubes 750 g
Ginger-Garlic paste 1 tbsp
yogurt ½ Cup
Lime juice 2 tbsp
Vegetable oil 1 tbsp
Turmeric powder 1 tsp
Cumin powder 1 tsp
Red chili powder 1 tsp
Salt 1 tsp
Butter 1 tbsp
Vegetable oil 1 tbsp
Ginger-garlic paste 3 tbsp
onions, pureed 2 medium
tomatoes, pureed (or 1 can of tomato sauce) 7-8 medium
heavy cream (or full-fat coconut milk) 1 cup
garam masala 1 tsp
Salt to taste
dried fenugreek leaves (optional, for garnishing) ½ tsp

Cooking directions

How to make Easy Chicken Tikka Masala Recipe with Sadia Easy & Juicy Chicken Breast Cubes:

  1. Marinate Chicken: In a bowl, mix yogurt, ginger-garlic paste, lime juice, vegetable oil, turmeric, cumin, red chili powder, and salt. Add Sadia Easy & Juicy Chicken Breast Cubes, ensuring they are well-coated. Cover and refrigerate for 30 minutes (or overnight for a deeper flavor).

  2. Cook Chicken

    Broil Option: Preheat oven to broil. Thread marinated Sadia Easy & Juicy Chicken Breast Cubes onto skewers, leaving space between pieces. Broil for 5 minutes, until slightly charred. Set aside.

    Shallow Fry Option: Heat a shallow layer of oil in a pan over medium heat. Cook Sadia Easy & Juicy Chicken Breast Cubes for 3-4 minutes per side, until golden and cooked through. Set aside.

  3. Prepare Sauce:
    In a large pot, heat butter and oil over medium heat.
    Add ginger-garlic paste, sauté until golden.
    Add pureed onions, cook until browned.
    Stir in tomato puree and cook until sauce thickens.

  4. Finish Sauce:
    Stir in heavy cream (or coconut milk), salt and garam masala.
    Add fenugreek leaves for extra flavor.

  5. Combine Chicken and Sauce:
    Add cooked chicken to the sauce.
    Simmer for 2-3 minutes, allowing flavors to blend.

     

  6. Serve:
    Garnish with coriander and serve with naan bread and yogurt.

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