Chicken Tikka Masala Recipe
Originating from India, this dish has a rich history and a tantalizing blend of spices that make it a favorite in Indian cuisine.
Equipment
- Skewers
- Grill or broiler
- Large skillet or saucepan
Ingredients
- 500g boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon ground red pepper
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 can (400g) crushed tomatoes
- 1 cup heavy cream
- Fresh cilantro leaves, chopped (for garnish)
- Cooked basmati rice (to serve)
Instructions
- Yogurt, lemon juice, cinnamon, paprika, cumin, black pepper, and salt should all be combined in a bowl.
- Add the chicken pieces and thoroughly coat them with the marinade. For at least one hour, cover and chill.
- Heat the broiler or grill. After the marinated chicken is threaded onto skewers, heat or broil for 10 to 12 minutes, or until cooked through and gently browned.
- Vegetable oil should be heated over medium heat in a big skillet or saucepan. Add the chopped onion, ginger, and garlic and sauté until the onions become fragrant and transparent.
- Add smashed tomatoes and continue cooking for five minutes. Simmer the sauce with the grilled chicken pieces for a further ten minutes.
- Add the heavy cream and stir constantly until heated through and well mixed.
- Add some fresh cilantro leaves as a garnish, then serve hot over baked basmati rice.