For 4 Servings:
For the chicken marinade:
1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1/2 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons garam masala
1 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Salt and pepper to taste
For the sauce:
3 tablespoons oil or ghee
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon grated fresh ginger
1 teaspoon garam masala
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper (optional)
1 can (14 oz) crushed tomatoes
1 cup heavy cream
Salt and pepper to taste
Chopped fresh cilantro for garnish (optional)
Note: You will also need cooked basmati rice and/or naan bread to serve with the Chicken Tikka Masala.
1. In a mixing bowl, whisk together the yogurt, lemon juice, cumin, paprika, turmeric, garam masala, salt, and black pepper. Add the chicken pieces to the mixture and toss to coat. Cover and refrigerate for at least 30 minutes or up to overnight.
2. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
3. Add the minced garlic and grated ginger to the skillet and sauté for an additional 1-2 minutes until fragrant.
4. Add the ground coriander, cumin, paprika, and cayenne pepper (if using) to the skillet and stir to combine.
5. Add the can of crushed tomatoes to the skillet and stir to combine.
6. Bring the mixture to a simmer and let it cook for 5-7 minutes until the sauce has thickened slightly.
7. Add the marinated chicken pieces to the skillet and stir to coat them with the sauce.
8. Cover the skillet and simmer for 15-20 minutes, stirring occasionally, until the chicken is cooked through.
9. Remove the skillet from the heat and stir in the heavy cream.
10. Season with salt and black pepper to taste.
11. Garnish with fresh cilantro if desired.
12. Serve hot with rice or naan bread.
13. Enjoy your delicious Chicken Tikka Masala!
For 4 Servings:
For the chicken marinade:
1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1/2 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons garam masala
1 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Salt and pepper to taste
For the sauce:
3 tablespoons oil or ghee
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon grated fresh ginger
1 teaspoon garam masala
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper (optional)
1 can (14 oz) crushed tomatoes
1 cup heavy cream
Salt and pepper to taste
Chopped fresh cilantro for garnish (optional)
Note: You will also need cooked basmati rice and/or naan bread to serve with the Chicken Tikka Masala.
1. In a mixing bowl, whisk together the yogurt, lemon juice, cumin, paprika, turmeric, garam masala, salt, and black pepper. Add the chicken pieces to the mixture and toss to coat. Cover and refrigerate for at least 30 minutes or up to overnight.
2. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
3. Add the minced garlic and grated ginger to the skillet and sauté for an additional 1-2 minutes until fragrant.
4. Add the ground coriander, cumin, paprika, and cayenne pepper (if using) to the skillet and stir to combine.
5. Add the can of crushed tomatoes to the skillet and stir to combine.
6. Bring the mixture to a simmer and let it cook for 5-7 minutes until the sauce has thickened slightly.
7. Add the marinated chicken pieces to the skillet and stir to coat them with the sauce.
8. Cover the skillet and simmer for 15-20 minutes, stirring occasionally, until the chicken is cooked through.
9. Remove the skillet from the heat and stir in the heavy cream.
10. Season with salt and black pepper to taste.
11. Garnish with fresh cilantro if desired.
12. Serve hot with rice or naan bread.
13. Enjoy your delicious Chicken Tikka Masala!
