Ingredients
1 ½ lbs (700g) boneless chicken breast or thighs, cubed
1 cup plain yogurt
1 tbsp garam masala
1 tbsp lemon juice
1 tsp cumin
1 tsp paprika
1 tsp turmeric
1 tsp ground coriander
1 tsp ginger (fresh, grated)
2 garlic cloves, minced
Salt and pepper, to taste
2 tbsp vegetable oil or ghee
1 large onion, finely chopped
2 garlic cloves, minced
1 tbsp ginger (fresh, grated)
1 tsp cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp chili powder (adjust for spice level)
1 tbsp garam masala
1 (15 oz) can crushed tomatoes
1 cup heavy cream or coconut milk (for a dairy-free option)
Fresh cilantro, for garnish
Execution
Marinate the Chicken:
In a large mixing bowl, combine yogurt, lemon juice, garam masala, cumin, paprika, turmeric, coriander, garlic, and ginger. Season with salt and pepper. Add the chicken pieces and toss to coat well. Cover and refrigerate for at least 30 minutes (or up to overnight) to allow the flavors to soak in.
Cook the Chicken:
Preheat your oven to 400°F (200°C) or heat a grill pan on medium-high. Arrange the marinated chicken pieces on a baking sheet (or skewer them for the grill) and cook for 15-20 minutes, turning halfway through until slightly charred and cooked through. Set aside.
Prepare the Sauce:
-In a large skillet or deep pan, heat the oil over medium heat. Add the chopped onion and cook until soft and golden, about 5 minutes. Stir in the garlic and ginger and cook for another minute, until fragrant. -Add the cumin, coriander, turmeric, chili powder, and garam masala, stirring for 1-2 minutes to release the aromas of the spices.
Add the Tomatoes:
Pour in the crushed tomatoes and stir to combine with the spices. Simmer the mixture for 10-15 minutes, stirring occasionally, until the sauce thickens and reduces slightly.
Add the Cream:
Slowly stir in the heavy cream (or coconut milk) and reduce the heat to low. Let the sauce simmer for another 5-7 minutes, until it becomes rich and creamy.
Combine the Chicken and Sauce:
Add the cooked chicken pieces into the sauce and gently simmer for an additional 5 minutes, allowing the flavors to meld together. Adjust seasoning with salt and pepper to taste.
Garnish and Serve:
Remove the pan from heat and garnish the Chicken Tikka Masala with fresh cilantro. Serve hot with basmati rice or naan bread.
Additional tips
- Spice Level: Adjust the chili powder based on your heat tolerance. You can also add fresh green chilies for extra spice.
- Vegetarian Option: Swap the chicken for paneer or tofu to make a delicious vegetarian tikka masala.
- Coconut Flavor: For a tropical twist, use coconut milk instead of cream for a slightly sweeter, dairy-free version.
- Prep Ahead: Marinate the chicken the night before for even more depth of flavor.
