Here’s a simple recipe for Chicken Tikka Masala:
Ingredients:
For the Chicken Marinade:
- 500g (1 lb) chicken breast or thigh, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon paprika (for color)
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- Salt to taste
For the Tikka Masala Sauce:
- 2 tablespoons vegetable oil or ghee
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, minced
- 1 can (400g) crushed tomatoes or pureed tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon garam masala
- 1 teaspoon paprika
- 1 teaspoon chili powder (optional for heat)
- 1/2 cup heavy cream or coconut cream
- Salt to taste
- Fresh cilantro (coriander) leaves for garnish
- Water or chicken broth (for adjusting sauce consistency)
Instructions:
1. Marinate the Chicken:
- In a bowl, mix the chicken pieces with the yogurt, lemon juice, garlic, ginger, ground spices (cumin, coriander, paprika, garam masala, turmeric), and salt.
- Cover and let the chicken marinate in the fridge for at least 30 minutes (up to 4 hours for best results).
2. Cook the Chicken:
- Preheat the oven to 200°C (400°F) or heat a grill pan over medium-high heat.
- Thread the marinated chicken onto skewers or place the chicken on a baking sheet lined with parchment paper.
- Bake the chicken for about 15-20 minutes or grill until the chicken is slightly charred and fully cooked (internal temperature should reach 165°F or 75°C). You can also pan-sear the chicken in batches if you don't want to use the oven.
3. Prepare the Tikka Masala Sauce:
- In a large pan or skillet, heat the oil or ghee over medium heat. Add the chopped onions and sauté until soft and golden brown, about 5-7 minutes.
- Add the garlic and ginger and sauté for another minute until fragrant.
- Stir in the spices: ground cumin, coriander, garam masala, paprika, and chili powder. Cook for 1-2 minutes to release their aromas.
- Add the crushed tomatoes and cook the mixture for 10-15 minutes, stirring occasionally, until the sauce thickens and the oil starts to separate from the sauce.
- Stir in the cream or coconut cream. Add water or chicken broth if the sauce is too thick. Adjust seasoning with salt.
4. Combine Chicken and Sauce:
- Add the cooked chicken pieces to the sauce and simmer for 10 minutes so that the chicken absorbs the flavors of the sauce.
- If you prefer a smoother sauce, you can blend the sauce at this point for a silky texture (optional).
5. Serve:
- Garnish with fresh cilantro leaves.
- Serve the Chicken Tikka Masala with basmati rice, naan, or roti.
Enjoy your flavorful Chicken Tikka Masala!
