Chicken Tikka Masala
Ingredients:
For the Chicken Marinade:
1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons ground cumin
2 teaspoons ground paprika
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon salt
For the Masala Sauce:
2 tablespoons vegetable oil or ghee
1 large onion, finely chopped
3 cloves garlic, minced
1-inch piece ginger, minced
1 teaspoon ground cumin
1 teaspoon ground paprika
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon chili powder (optional, for heat)
1 can (15 oz) tomato sauce
1 cup heavy cream
1/2 cup chopped fresh cilantro (optional, for garnish)
Salt, to taste
Cooked basmati rice, for serving
Instructions:
Marinate the Chicken:
In a large bowl, combine the plain yogurt, lemon juice, ground cumin, ground paprika, ground turmeric, ground coriander, garam masala, and salt.
Add the chicken pieces, stirring to coat well. Cover and refrigerate for at least 1 hour, or overnight for best results.
Cook the Chicken:
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top.
Arrange the marinated chicken pieces on the wire rack. Bake for 15-20 minutes, or until the chicken is cooked through and slightly charred. Alternatively, you can cook the chicken on a grill or stovetop skillet.
Prepare the Masala Sauce:
In a large pot or deep skillet, heat the vegetable oil or ghee over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
Add the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
Stir in the ground cumin, ground paprika, ground turmeric, ground coriander, garam masala, and chili powder (if using). Cook for 1-2 minutes until the spices are toasted and fragrant.
Add Tomato Sauce and Cream:
Pour in the tomato sauce, stirring to combine with the spice mixture. Simmer for 10 minutes, allowing the flavors to meld together.
Reduce the heat to low and stir in the heavy cream. Simmer for another 5 minutes, stirring occasionally.
Combine Chicken and Sauce:
Add the cooked chicken pieces to the masala sauce, stirring to coat the chicken evenly with the sauce. Simmer for 5-10 minutes until the chicken is heated through.
Serve:
Serve the Chicken Tikka Masala hot, garnished with chopped fresh cilantro if desired, over a bed of cooked basmati rice.
Enjoy your rich and creamy Chicken Tikka Masala, perfect for a comforting and flavorful meal!