Chicken Tikka Masala
Prepare chicken tikka masala by marinating chicken in spices and yogurt, grilling, and then simmering in a spiced tomato cream sauce.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (boneless, skinless, cut into 2-inch pieces) | 800 | Grams |
| Plain Yogurt (whole milk based) | 200 | Grams |
| Lemon Juice | 2 | Tbsp |
| Garam Masala | 2 | Tsp |
| Ground Cumin | 2 | Tsp |
| Ground Coriander | 2 | Tsp |
| Ground Turmeric | 1 | Tsp |
| Ground Paprika | 1 | Tsp |
| Salt | 1 | Tsp |
| Butter (unsalted) | 50 | Grams |
| Onion (large, finely chopped) | 1 | Count |
| Garlic (minced) | 4 | Clove |
| Ginger (fresh, grated) | 1 | Tbsp |
| Tomato Puree (canned) | 400 | Grams |
| Heavy Cream (whole milk based) | 200 | Milliliters |
| Fresh Cilantro (chopped) | 1 | Bunch |
Instructions
- In a large bowl, combine yogurt, lemon juice, garam masala, cumin, coriander, turmeric, paprika, and salt. Add chicken pieces and mix well. Cover and refrigerate for at least 1 hour.
- Preheat grill or oven to high heat. Thread marinated chicken onto skewers and grill until cooked through, about 5-7 minutes per side. Remove from skewers and set aside.
- In a large pan, melt butter over medium heat. Add chopped onion and sauté until golden brown.
- Add minced garlic and grated ginger to the pan, sauté for 1-2 minutes until fragrant.
- Stir in tomato puree and cook for 5 minutes, allowing the sauce to thicken slightly.
- Reduce heat to low, add grilled chicken pieces to the sauce, and stir in heavy cream. Simmer for 10 minutes.
- Garnish with chopped fresh cilantro before serving.
Prep
- Marinate chicken in yogurt and spices for at least 1 hour.
Kitchen equipment
Grill or OvenSkewers