Chicken Tikka Masala
Chicken Tikka Masala
*Savor the flavors of tender chicken tikka enveloped in a creamy, aromatic tomato sauce, perfect for pairing with naan or rice.*
## **Ingredients**
### For the Chicken Tikka:
- 1 pound (450g) boneless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt, to taste
- Juice of half a lemon
- 2 tablespoons vegetable oil
### For the Masala Sauce:
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1 can (14 oz/400g) crushed tomatoes
- 1/2 cup heavy cream
- Salt, to taste
- Fresh cilantro leaves, chopped, for garnish
## **Instructions**
1. **Marinate the Chicken:**
- In a large bowl, combine yogurt, ginger-garlic paste, ground cumin, ground coriander, garam masala, turmeric powder, red chili powder, salt, lemon juice, and vegetable oil. Mix well to form a marinade.
- Add the chicken pieces to the marinade, ensuring they are thoroughly coated. Cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to meld.
2. **Cook the Chicken Tikka:**
- Preheat your oven to 400°F (200°C).
- Thread the marinated chicken pieces onto skewers and place them on a baking sheet lined with foil.
- Bake for 15-20 minutes, or until the chicken is cooked through and slightly charred at the edges. Alternatively, you can grill the chicken on a barbecue or stovetop grill pan.
3. **Prepare the Masala Sauce:**
- In a large pan, heat butter and vegetable oil over medium heat.
- Add the finely chopped onions and sauté until golden brown.
- Stir in the ginger-garlic paste and cook for another minute until fragrant.
- Add ground cumin, ground coriander, garam masala, turmeric powder, and red chili powder. Cook the spices for 1-2 minutes, stirring constantly, to release their aromas.
- Pour in the crushed tomatoes and cook the mixture for 5-7 minutes, until the oil begins to separate from the masala.
4. **Combine Chicken and Sauce:**
- Add the cooked chicken tikka pieces to the masala sauce, stirring to coat them evenly.
- Pour in the heavy cream and mix well to achieve a creamy consistency.
- Simmer the curry for an additional 5-10 minutes, allowing the flavors to meld together. Adjust salt to taste.
5. **Garnish and Serve:**
- Garnish with freshly chopped cilantro leaves.
- Serve hot with naan, roti, or steamed basmati rice.
This **Chicken Tikka Masala** recipe brings together the smoky flavors of grilled chicken and the richness of a spiced tomato-cream sauce, offering a delightful culinary experience that's sure to satisfy your taste buds.
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