What’s up y’all? Today, I’m sharing with y’all one of my favourite recipes, Chicken Tikka Masala! This dish has been a go-to for me whenever I’m craving some good ol’ Indian cuisine. It’s packed with bold flavours and spices that will keep your taste buds dancing! So, let’s get straight to it!
Chicken Tikka Masala
Ingredients:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon tomato paste
- 2 teaspoons ground coriander
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup heavy cream
- Chopped fresh cilantro, for garnish
Instructions:
- In a large bowl, mix together the chicken, yogurt, lemon juice, cumin, paprika, turmeric, garam masala, salt and black pepper until well combined. Cover and refrigerate for at least 30 minutes or overnight.
- Preheat the oven to 400°F. Line a baking sheet with foil and lightly grease with vegetable oil. Place the chicken on the baking sheet, spreading it out evenly in a single layer. Bake for 20-25 minutes or until the chicken is cooked through and lightly browned.
- Meanwhile, in a large saucepan or Dutch oven, heat the oil over medium heat. Add the onion and sauté for 5-7 minutes or until the onion is soft and lightly browned. Add the garlic, ginger, tomato paste, coriander, smoked paprika, cumin, cinnamon, cayenne pepper, and salt. Sauté for 1-2 minutes or until fragrant.
- Add the crushed tomatoes and bring the mixture to a simmer. Cover and simmer for 15-20 minutes or until the sauce has thickened slightly.
- Stir in the cream and cooked chicken and heat through.
- Serve hot, garnished with chopped fresh cilantro.
Now, if you can’t handle the heat, feel free to reduce the amount of cayenne pepper or smoked paprika. Don’t worry, it won’t compromise the flavour.
Chicken Tikka Masala
Ingredients:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon tomato paste
- 2 teaspoons ground coriander
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup heavy cream
- Chopped fresh cilantro, for garnish
Instructions:
- In a large bowl, mix together the chicken, yogurt, lemon juice, cumin, paprika, turmeric, garam masala, salt and black pepper until well combined. Cover and refrigerate for at least 30 minutes or overnight.
- Preheat the broiler and broil the chicken for 8-10 minutes or until cooked through and lightly browned. Set aside.
- Meanwhile, in a large saucepan or Dutch oven, melt the butter over medium heat. Add the onion and sauté for 5-7 minutes or until the onion is soft and lightly browned. Add the garlic, ginger, tomato paste, coriander, smoked paprika, cumin, cinnamon, cayenne pepper, and salt. Sauté for 1-2 minutes or until fragrant.
- Add the crushed tomatoes and bring the mixture to a simmer. Cover and simmer for 15-20 minutes or until the sauce has thickened slightly.
- Stir in the cream and cooked chicken and heat through.
- Serve hot, garnished with chopped fresh cilantro.
And there you have it – two delicious takes on the classic Chicken Tikka Masala. Give these recipes a try and let me know what y’all think!
In the meantime, always remember to experiment with the spices and make it your own. Cooking is all about finding what works for you and your taste buds. Until next time, happy cooking!