Chicken Tikka MasalaIngredients:
For the chicken marinade:
– 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes- 1 cup plain yogurt- 2 tablespoons lemon juice- 2 tablespoons tikka masala spice blend- 1 teaspoon salt- 1/2 teaspoon black pepperFor the sauce:
– 1 tablespoon olive oil- 1 medium onion, chopped- 2 cloves garlic, minced- 1 tablespoon grated fresh ginger- 1 teaspoon garam masala spice blend- 1 teaspoon cumin seeds- 1 teaspoon coriander seeds- 1/2 teaspoon turmeric powder- 1/4 teaspoon cayenne pepper- 1 large can (28 ounces) diced tomatoes- 1 can (14 ounces) coconut milk- Salt and pepper to tasteFor serving:
– Basmati rice, cooked- Naan bread, for dipping- Fresh cilantro, choppedInstructions:
Make the chicken marinade:
1.
In a large bowl, combine the chicken, yogurt, lemon juice, tikka masala spice blend, salt, and black pepper.
Stir to coat evenly.
2.
Cover and refrigerate for at least 30 minutes or up to overnight.
Make the sauce:
1.
Heat the olive oil in a large skillet over medium-high heat.
2.
Add the onion and cook until softened, about 5 minutes.
3.
Add the garlic and ginger and cook for 1 minute more.
4.
Stir in the garam masala, cumin, coriander, turmeric, and cayenne pepper.
Cook for 1 minute.
5.
Add the tomatoes and coconut milk.
Bring to a simmer and cook for 15 minutes, or until the sauce has thickened.
6.
Season with salt and pepper to taste.
Cook the chicken:
1.
Remove the chicken from the marinade and shake off any excess.
2.
Grill or pan-fry the chicken until cooked through, about 8-10 minutes.
3.
Add the cooked chicken to the sauce and simmer for 5 minutes, or until heated through.
Serve:
1.
Serve the chicken tikka masala over basmati rice.
2.
Garnish with fresh cilantro and serve with naan bread for dipping.
Tips:
For a richer flavor, use coconut cream instead of coconut milk.
Add 1-2 tablespoons of honey or brown sugar to the sauce for sweetness.
Serve with a side of raita (yogurt sauce) to cool down the dish.

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