Crispy panko-breaded chicken tenders are coated in a yogurt and spice marinade, then shallow-fried and served with a rich, creamy homemade tikka masala sauce. The combination of textured exterior and tender, flavorful interior makes this Indian-inspired dish perfect for dipping.
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Optional: Remove the white tendon from each chicken tender for a more tender result. Place chicken in a bowl.
To the chicken, add a drizzle of oil, yogurt, salt, 1 tbsp ginger garlic paste, 1 tsp Kashmiri chili powder, 1/2 tsp turmeric, 1 tsp garam masala, and lemon juice. Mix well to coat and set aside to marinate.
While the chicken marinates, make the sauce. Heat 1 tbsp oil and butter in a pot over medium heat. Add cumin seeds and toast until fragrant.
Add the diced red onion and cook until softened. Stir in 1 tsp Kashmiri chili powder, 1/2 tsp turmeric, 1 tsp garam masala, and 1 tbsp ginger garlic paste. Cook for another minute.
Pour in the blended tomatoes and cook, stirring occasionally, until the mixture reduces and thickens into a paste-like consistency.
Stir in salt, a pinch of sugar, and water. Add the dried fenugreek leaves and the remaining 1/2 tsp of garam masala.
Pour in the heavy cream, stir to combine, and let it simmer for a few minutes.
Carefully transfer the hot sauce to a blender and blend on high for one minute until completely smooth. Set aside for dipping.
Coat each marinated chicken tender thoroughly in panko breadcrumbs.
Heat avocado oil in a skillet for shallow frying. Carefully place the breaded tenders in the hot oil and fry for about 3 minutes per side, until golden brown and cooked through.
After flipping the tenders, sprinkle the cooked side with a little salt. Remove from the pan and serve immediately with the tikka masala sauce.
Store cooked tenders and sauce separately in airtight containers for up to 3 days. Reheat tenders in a 350°F oven for 5–7 minutes to restore crispiness; gently warm sauce on the stovetop.
shallow frying pan or skillet · meat thermometer · food video equipment (optional, if recording)
Yes. Marinate in the yogurt and spice blend for up to 12 hours in the refrigerator. The longer marinade deepens the spice flavor and tenderizes the meat.
Substitute with paprika or regular chili powder (adjust quantity to taste). Kashmiri chili is milder and adds color, while other powders may be spicier.
Shallow-fry for 3–4 minutes per side until golden brown and the internal temperature reaches 165°F (74°C) at the thickest part.
Yes. Prepare the sauce up to 2 days ahead and refrigerate. Reheat gently on the stovetop over medium-low heat, stirring occasionally.
The recipe as written uses panko breadcrumbs, which contain gluten. Use gluten-free panko or almond flour for a gluten-free version.
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