Chicken Tikka Masala | Chicken Tikka masala

Chicken tikka masala is a dish consisting of pieces of roasted chicken marinated in a spicy sauce. The sauce is usually creamy and orange in color.

Preparation time - 20 minutes

Cooking time - 22 minutes

Servings – 5

Ingredients for chicken marinade -

• 3 boneless, skinless chicken breasts
• ½ cup of natural yogurt (125 g)
• 2 tablespoons of lemon juice
• 2 tablespoons of minced garlic
• 1 tablespoon of chopped ginger
• 2 teaspoons of salt
• 2 teaspoons of ground cumin
• 2 teaspoons of garam masala powder
• 2 teaspoons of paprika

Ingredients for preparing the sauce -

• 3 tablespoons of oil
• 1 large onion, finely chopped
• 2 tablespoons of chopped ginger
• 3 tablespoons of garlic paste
• 2 teaspoons of ground cumin
• 2 teaspoons of ground turmeric
• 2 teaspoons ground coriander
• 2 teaspoons of paprika
• 2 teaspoons of Kashmiri chili powder
• 2 teaspoons of garam masala powder
• 1 tablespoon of tomato puree
• 3 ½ cups tomato sauce (800 g)
• 1 ¼ cups water (300 ml)
• 1 cup heavy cream (250 mL)
• ¼ cup fresh cilantro (10 g), for garnish

Special equipment - Bamboo or wooden skewer

Preparation -

• Cut the chicken into bite-sized pieces. Combine the diced chicken with the yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika and stir until well coated.
• Cover and refrigerate for at least 1 hour, or overnight.
• Preheat oven to 500°F (260°C). Line a high-sided baking sheet or roasting pan with parchment paper.
• Place the marinated chicken pieces on bamboo or wooden skewers, then place them on the prepared baking sheet, making sure there is space under the chicken to help distribute the heat more evenly.
• Bake for about 15 minutes, until the edges are lightly browned.

Make the sauce:

• Heat the oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned.
• Add the cumin, turmeric, coriander, paprika, chili powder, and garam masala and stir constantly for about 1 minute, until the spices are fragrant.
• Add the tomato puree, tomato sauce, and 1 1/4 cups of water, then bring to a boil and cook for about 5 minutes. Stir in the cream.
• Remove the chicken from the skewers and add it to the sauce, cook for another 1-2 minutes.
• Garnish with cilantro and serve over rice or alongside naan bread.