Chicken Tikka Masala

Chicken Tikka Masala is a delicious, creamy and tasty dish. Its combination of chicken chunks, spices and yogurt makes a flavorful, rich and wholesome meal. This recipe is a dinner winner.

📝 Ingredients

• 2 lb boneless and skinless chicken thighs (or breasts cut into bite-sized pieces)
• 3/4 cup plain yogurt
• 1 1/2 tablespoons garlic (minced )
• 1 tablespoon ginger (grated)
• 2 teaspoons garam masala
• 1/2 teaspoon turmeric
• 1 teaspoon coriander powder
• 1/2 teaspoon ground cumin
• 1 teaspoon Kashmiri chili (or 1/2 teaspoon ground red chili powder)
• 3/4 teaspoon salt (or add to taste)
• 1 tablespoon oil
• 2 tablespoons cooking oil
• 2 tablespoons butter
• 1 large onion ( finely diced)
• 1 tablespoon garlic (finely minced)
• 1 tablespoon ginger (finely grated)
• 1 teaspoon red chili powder
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons ground cumin
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 14 oz tomato puree ( (tomato sauce/passata))
• 1 cup heavy (or thickened cream)
• 1-3 teaspoons brown sugar
• 1/4 cup water (if needed)
• 4 tablespoons Fresh cilantro ( or coriander to garnish)

👨‍🍳 Instructions

1. 1Add the cubed chicken together with all the other ingredients for the marinade into a large bowl. Mix well and leave to marinate in the refrigerator for at least 30 minutes. You can as well leave overnight.
2. 2Add the cooking oil to a large pan and heat until shimmering over medium-high heat.
3. 3Add the chicken pieces a little at a time to prevent overcrowding. Cook for 3 minutes per side until browned. Remove from heat and Set aside.
4. 4In the same pan, add the butter and leave to melt. Add the diced onions and saute until soft—about 3 minutes while scraping up any browned bits from the bottom of the pan.
5. 5Stir in the garlic and ginger and leave to cook until fragrant—about 30 seconds to one minute.
6. 6Reduce the heat to low, then add the chili powder, garam masala, cumin, turmeric, and coriander. Cook for a few seconds while stirring constantly.
7. 7Stir in the tomato puree and leave to simmer for 8 to 10 minutes, stirring intermittently until the sauce thickens and becomes deeper in color.
8. 8Stir in the cream and sugar, then add the chicken and its juices back into the pan and cook for another 8-10 minutes until the chicken is cooked through and the sauce is thick and bubbling. Add water to thin out the sauce, if needed. Adjust salt and sugar as desired.
9. 9Garnish with cilantro and serve hot!