Chicken Tikka Masala

Chicken Tikka Masala is a beloved dish that combines tender chunks of marinated chicken with a rich, aromatic sauce. Originating from the Indian subcontinent, this recipe brings the vibrant flavors of spices and creamy texture into one delightful meal, perfect for a comforting dinner or an impressive gathering with friends and family.

Ingredients

For the Chicken Marinade:
🐔 5 chicken breasts
🧄 2 tablespoons ginger garlic paste
🥛 1 cup plain yogurt
🍋 The juice of 1 lemon
🌿 1 tablespoon garam masala
🌶️ 1 tablespoon Kashmiri chili
🧂 1 teaspoon salt
🌿 2 teaspoons cumin
🌾 1 teaspoon coriander
🌿 1 teaspoon turmeric
🛢️ 1/4 cup oil for pan frying the chicken

For the Sauce:
🫒 3 tablespoons olive oil
🧅 1 large onion (diced)
🧄 2 tablespoons ginger garlic paste
🌶️ 1 tablespoon Kashmiri chili
🧂 2 teaspoons salt
🌿 1 teaspoon cumin
🌾 1 teaspoon coriander
🌿 1 teaspoon turmeric
🌿 1 teaspoon garam masala
🍅 28oz crushed tomatoes
💧 1/2 cup water
🥛 1 cup heavy cream

For Garnish:
🌿 Cilantro
🥛 Heavy cream

Instructions

1- Prepare the Marinade:

In a large bowl, combine the chicken breasts with ginger garlic paste, yogurt, lemon juice, garam masala, Kashmiri chili, salt, cumin, coriander, and turmeric.
Mix the ingredients thoroughly to ensure the chicken is well-coated. Allow it to marinate for at least 30 minutes, up to overnight, for enhanced flavor.

2- Cook the Chicken:

Heat the oil in a large skillet over medium-high heat.
Once the oil is sizzling, add the marinated chicken pieces in batches to avoid overcrowding.
Fry each side for about 3-4 minutes until browned. Remove the cooked chicken from the pan and set aside, repeating until all chicken is cooked.

3- Prepare the Sauce:

In the same skillet, add olive oil over medium-high heat.
Sauté the diced onions and ginger garlic paste for about 1 minute until fragrant.
Stir in the Kashmiri chili, salt, cumin, coriander, turmeric, and garam masala, sautéing for 30 seconds to release the spices' aroma.

4- Simmer the Sauce:

Pour in the crushed tomatoes and water, covering the skillet.
Let it simmer on low heat for about 10 minutes, stirring occasionally until the sauce thickens.

5- Combine Chicken and Sauce:

Stir in the heavy cream, and then return the cooked chicken and its juices to the pan.
Allow to simmer for an additional 8-10 minutes, allowing the flavors to meld together.

6- Serve:

Garnish with a drizzle of heavy cream and cilantro.
Serve hot, accompanied by white rice and naan for a complete meal.

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6
Calories: Approximately 450 per serving
Proteins: 32g
Fats: 29g
Carbohydrates: 12g
Equipment: Large bowl, skillet, spatula