Get ready to savor the rich and flavorful taste of Chicken Tikka Masala, a popular and beloved Indian dish. Tender chicken pieces marinated in aromatic spices, grilled to perfection, and then simmered in a creamy and spiced tomato-based sauce. This vibrant and aromatic dish is best enjoyed with steamed rice or warm naan bread, making it a perfect choice for a satisfying and flavorful meal.
Ingredients:
For the chicken marinade:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the sauce:
- 2 tablespoons oil or ghee
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder (adjust to taste)
- 1 can (14 ounces) crushed tomatoes
- 1 cup heavy cream
- Salt to taste
- Fresh cilantro, chopped (for garnish)
Preparation:
- In a mixing bowl, combine the yogurt, lemon juice, ground cumin, ground coriander, paprika, turmeric, garam masala, salt, and black pepper. Mix well.
- Add the chicken pieces to the marinade and ensure they are well coated. Cover the bowl and refrigerate for at least 1 hour, or overnight for the best flavor.
- Preheat your grill or broiler to medium-high heat. Thread the marinated chicken onto skewers and grill or broil for about 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred. Remove from heat and set aside.
- In a large skillet or pan, heat the oil or ghee over medium heat. Add the chopped onion and cook until softened and golden brown, stirring occasionally.
- Add the minced garlic and grated ginger to the pan and cook for an additional minute until fragrant.
- Stir in the ground cumin, ground coriander, paprika, turmeric, garam masala, and chili powder. Cook for a minute to toast the spices and release their flavors.
- Add the crushed tomatoes to the pan and simmer for about 5 minutes, stirring occasionally.
- Reduce the heat to low and gradually stir in the heavy cream. Simmer for another 5 minutes, allowing the flavors to meld together. Adjust the salt to taste.
- Add the grilled chicken pieces to the sauce and simmer for a few more minutes until the chicken is heated through and coated in the sauce.
- Remove from heat and garnish with freshly chopped cilantro.
- Serve the Chicken Tikka Masala hot with steamed rice or warm naan bread.
