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Chicken Tikka Masala

Chicken Tikka Masala

Chicken Tikka Masala is a flavorful and aromatic Indian dish featuring marinated and grilled chicken pieces simmered in a creamy tomato-based sauce. It is often served with rice or naan, making it a satisfying meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Indian
Servings 4 People
Calories 400 kcal

Equipment

  • 1 mixing bowls
  • 1 skewers if grilling
  • 1 grill or oven
  • 1 large skillet or saucepan
  • 1 measuring cups and spoons
  • 1 cutting board
  • 1 wooden spoon or spatula

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs Cut into bite-sized pieces.
  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 2 teaspoons chili powder Adjust for spiciness as desired.
  • 1 teaspoon salt
  • 3 cloves garlic Minced.
  • 1 inch ginger Grated.
  • 2 tablespoons vegetable oil
  • 1 large onion Finely chopped.
  • 3 cloves garlic Minced.
  • 1 inch ginger Grated.
  • 1 can crushed tomatoes (14 oz or 400 g)
  • 1 cup heavy cream
  • 1 teaspoon garam masala
  • salt to taste
  • fresh cilantro for garnish

Instructions
 

  • In a mixing bowl, combine yogurt, lemon juice, cumin, coriander, turmeric, garam masala, chili powder, salt, minced garlic, and grated ginger. Mix well.
  • Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
  • Preheat the grill or oven to medium-high heat.
  • Thread the marinated chicken onto skewers. Grill for about 10-15 minutes, turning occasionally, until fully cooked and slightly charred. Alternatively, preheat your oven to broil and cook the chicken on a baking sheet for 10-15 minutes.
  • In a large skillet over medium heat, heat vegetable oil. Add the chopped onion and sauté until golden brown, about 5 minutes.
  • Add the minced garlic and grated ginger, and cook for an additional minute until fragrant.
  • Pour in the crushed tomatoes and simmer for 10 minutes, stirring occasionally.
  • Stir in the heavy cream and garam masala, and season with salt to taste. Allow the sauce to simmer for another 5 minutes to thicken.
  • Remove the grilled chicken from the skewers and add it to the sauce. Stir until the chicken is thoroughly coated.
  • Garnish with fresh cilantro before serving.

Notes

Serve with basmati rice or naan for a complete meal.
Adjust the level of spiciness by decreasing the chili powder amount.
You can substitute chicken thighs with chicken breasts if you prefer a leaner option.