Chicken Tikka Masala Recipe
Ingredients:
For the Chicken Marinade:
1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 cup plain yogurt
1 tbsp lemon juice
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
1 tsp ground paprika
1 tsp garam masala
1 tsp ground black pepper
1 tsp salt
4 cloves garlic, minced
1 inch piece of ginger, minced
For the Sauce:
2 tbsp vegetable oil or ghee
1 large onion, finely chopped
3 cloves garlic, minced
1 inch piece of ginger, minced
1 tbsp tomato paste
1 can (14 oz/400 g) crushed tomatoes
1 cup heavy cream or coconut milk
2 tsp ground cumin
2 tsp ground paprika
1 tsp garam masala
1/2 tsp ground turmeric
1/2 tsp chili powder (optional, for heat)
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
Instructions:
Marinate the Chicken:
In a large bowl, combine the plain yogurt, lemon juice, ground cumin, ground coriander, ground turmeric, ground paprika, garam masala, ground black pepper, salt, minced garlic, and minced ginger. Add the chicken pieces and toss to coat. Cover and refrigerate for at least 1 hour, preferably overnight.
Cook the Chicken:
Preheat your grill or oven to 400°F (200°C). If using a grill, thread the marinated chicken pieces onto skewers. Grill or bake the chicken for 10-15 minutes, or until fully cooked and slightly charred. Remove from heat and set aside.
Make the Sauce:
In a large skillet or saucepan, heat the vegetable oil or ghee over medium heat. Add the finely 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 tomato paste, crushed tomatoes, ground cumin, ground paprika, garam masala, ground turmeric, and chili powder (if using). Simmer for 10-15 minutes, allowing the flavors to meld together.
Reduce the heat to low and stir in the heavy cream or coconut milk. Season the sauce with salt and pepper to taste.
Combine and Simmer:
Add the cooked chicken pieces to the sauce, stirring to coat them evenly. Simmer for an additional 10-15 minutes, allowing the chicken to absorb the flavors of the sauce.
Serve:
Garnish the Chicken Tikka Masala with chopped fresh cilantro. Serve hot with steamed basmati rice, naan bread, or roti.