Chicken Tikka Masala
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Ingredients
For the Chicken Marinade
2 chicken breasts (approximately 300g)
2 tablespoons plain yogurt
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1/2 teaspoon turmeric
1/2 teaspoon chili powder (optional, for heat)
2 garlic cloves (minced)
1 teaspoon grated ginger
Juice of 1/2 lemon
Salt to taste
For the Sauce
1 small onion (finely chopped)
2 garlic cloves (minced)
1 teaspoon grated ginger
1 teaspoon garam masala
1/2 teaspoon turmeric
1/2 teaspoon chili powder (optional)
400g canned chopped tomatoes
100ml heavy cream (or coconut milk for a dairy-free option)
1 tablespoon butter or ghee
Salt and pepper to taste
Fresh cilantro for garnish
Optional Sides
Basmati rice or naan bread
Instructions
Prepare the Chicken Marinade
- Cut the chicken: Start by cutting the chicken breasts into bite-sized pieces (about 2-3 cm).
- Mix the marinade: In a bowl, combine the yogurt, ground coriander, cumin, garam masala, turmeric, chili powder (if using), garlic, ginger, lemon juice, and salt.
- Coat the chicken: Add the chicken pieces to the bowl, ensuring they are fully coated in the marinade. Cover the bowl and refrigerate for at least 30 minutes. For the best flavor, you can marinate the chicken for several hours or even overnight.
Cook the Chicken
- Sear the chicken: Heat a tablespoon of oil in a large pan or skillet over medium-high heat. Add the marinated chicken pieces and sear them on all sides until they are golden brown and cooked through (about 7-8 minutes). Avoid overcrowding the pan; cook in batches if necessary. Once cooked, set the chicken aside.
Make the Sauce
- Sauté the aromatics: In the same pan, melt the butter or ghee over medium heat. Add the finely chopped onion and sauté for 5-7 minutes until softened and lightly golden.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
- Spice it up: Add the garam masala, turmeric, and chili powder (if using). Stir continuously for about 1 minute to toast the spices and release their flavors.
- Add tomatoes: Pour in the chopped tomatoes (from the can) and stir to combine. Season with salt and pepper to taste. Let the sauce simmer for 10-15 minutes, allowing it to thicken and the flavors to meld together.
Finish the Dish and Serve
- Add cream: Once the sauce has thickened, reduce the heat and stir in the cream or coconut milk. Let the sauce simmer for an additional 5 minutes to become smooth and creamy.
- Combine with chicken: Add the cooked chicken pieces back into the sauce, stirring well to ensure they are fully coated. Simmer everything together for 5 more minutes, allowing the flavors to integrate.
- Garnish and plate: Serve the Chicken Tikka Masala with a sprinkle of fresh cilantro on top. Pair it with fluffy basmati rice or warm naan bread for a complete meal.
Don’t wait any longer and check it out. Recipe for :
* - approximate nutritional values
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