Chicken Tikka Masala
Immerse yourself in the vibrant blend of spices, creating a symphony of taste and texture that will transport your senses to the heart of India. Whether you're a seasoned chef or a cooking enthusiast, this recipe promises a delightful and authentic dining experience.
Ingredients
For the Chicken Marinade:
- 1 cup plain yogurt or Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons cumin
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder
- 1 teaspoon salt
- 2 teaspoons grated fresh ginger
- 2 teaspoons finely minced garlic
- 1 1/2 pounds boneless skinless chicken breast, cut into small bite-sized pieces (approximately 680g)
For the Sauce:
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 1 large sweet onion finely diced
- 2 teaspoons grated ginger
- 2 cloves garlic finely minced
- 2 teaspoons brown sugar
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garam masala
- 8- ounce can tomato sauce unseasoned
- 1 1/4 cups heavy cream
- 1/4 cup water optional, only if needed
Instructions
- Chicken Marinade: Whisk together all marinade ingredients, coat chicken, and marinate for 15 minutes to 1 hour or ideally overnight in the fridge.
- Cooking Chicken: Sear marinated chicken in batches until browned, then set aside.
- Sauce Preparation: In the same pan, sauté onions, ginger, and garlic in butter. Add spices, stir, then pour in tomato sauce. Simmer until the sauce thickens.
- Creamy Finish: Stir in heavy cream, add partially cooked chicken back to the pan. Cook until chicken is done and the sauce is thick. Add water only if necessary.
- Serving: Serve over basmati rice, with Naan bread, and garnish with chopped cilantro.
