Oh my goodness, my mouth is watering just looking at these images! I couldn’t resist sharing these delicious photos with you all and adding my own humorous twist to the recipe. So without further ado, let’s get cooking!
First up, we have this gorgeous image of Chicken Tikka Masala. I mean, just look at all those beautiful colors and spices! For this recipe, you will need:
– 1 lb. boneless, skinless chicken thighs, cut into bite-sized pieces
– 1 cup plain Greek yogurt
– 3 cloves garlic, minced
– 2 tbsp. freshly squeezed lemon juice
– 2 tsp. ground cumin
– 2 tsp. paprika
– 1 tsp. salt
– 1/2 tsp. ground cinnamon
– 1/4 tsp. cayenne pepper
– 1 tbsp. vegetable oil
– 1 large onion, diced
– 2 tbsp. tomato paste
– 1 can (14.5 oz.) diced tomatoes, drained
– 1 cup heavy cream
– 1/2 tsp. garam masala
– Chopped fresh cilantro for garnish
To start, we’re going to marinate our chicken in the yogurt, garlic, lemon juice, cumin, paprika, salt, cinnamon, and cayenne pepper. Mix it all together in a bowl and set it aside for at least 30 minutes (or up to 1 hour) to let all those beautiful flavors meld together.
When you’re ready to start cooking, heat the oil in a large skillet over medium-high heat. Add the onion and cook until softened and lightly browned, about 5-7 minutes. Add the tomato paste and cook for another minute, stirring constantly.
Next, add the marinated chicken to the skillet and let it cook for about 5-7 minutes, until it’s browned on all sides. Add the diced tomatoes with their juices and bring the mixture to a simmer. Let it cook for another 10-15 minutes, until the chicken is cooked through and the sauce has thickened slightly.
Finally, stir in the heavy cream and garam masala and let the mixture simmer for another 5-10 minutes. Taste and adjust the seasoning as necessary. Serve the chicken tikka masala over rice, garnished with fresh cilantro.
And now, on to our next delicious image! This one is a beautiful plate of Tikka Masala. Yum!
For this recipe, you will need:
– 2 lbs. boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tbsp. vegetable oil
– 1 large onion, diced
– 2 cloves garlic, minced
– 2 tbsp. freshly grated ginger
– 2 tsp. ground cumin
– 2 tsp. ground coriander
– 2 tsp. paprika
– 1/2 tsp. cayenne pepper
– 2 cans (14.5 oz. each) diced tomatoes, drained
– 1 cup heavy cream
– Salt and freshly ground black pepper to taste
– Chopped fresh cilantro for garnish
To start, heat the oil in a large skillet over medium-high heat. Add the onion, garlic, and ginger and cook until the onion is softened and lightly browned, about 5-7 minutes.
Add the chicken to the skillet and let it cook for about 5-7 minutes, until it’s browned on all sides. Add the cumin, coriander, paprika, and cayenne pepper and stir to coat the chicken evenly.
Next, add the diced tomatoes with their juices and bring the mixture to a simmer. Let it cook for another 10-15 minutes, until the chicken is cooked through and the sauce has thickened slightly.
Finally, stir in the heavy cream and let the mixture simmer for another 5-10 minutes, until the sauce is thick and creamy. Taste and adjust the seasoning as necessary. Serve the tikka masala over rice, garnished with fresh cilantro.
Wow, my stomach is growling just thinking about these recipes! I hope you all enjoy them as much as I do. Happy cooking!