Chicken Tikka MasalaIngredients:
For the Tikka Marinade:
– 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes- 1 cup plain yogurt- 2 tablespoons lemon juice- 1 tablespoon garam masala- 1 tablespoon ground turmeric- 1 teaspoon ground cumin- 1 teaspoon ground coriander- 1 teaspoon salt- 1/2 teaspoon ground black pepperFor the Tikka Base:
– 1/4 cup olive oil- 1 onion, chopped- 2 cloves garlic, minced- 1 jalapeno pepper, minced (optional)- 1 tablespoon grated fresh ginger- 1 (28-ounce) can diced tomatoes- 1 (13.
5-ounce) can coconut milk- 1 cup heavy cream- 1/2 cup water- 1 tablespoon tomato paste- 1 teaspoon sugar- Salt and pepper to tasteInstructions:
Make the Tikka Marinade:
1.
In a large bowl, combine the chicken, yogurt, lemon juice, garam masala, turmeric, cumin, coriander, salt, and black pepper.
Mix well to coat the chicken.
2.
Cover and refrigerate for at least 2 hours, or overnight.
Cook the Tikka:
1.
Preheat oven to 400°F (200°C).
2.
Remove the chicken from the marinade and shake off any excess.
3.
Spread the chicken on a baking sheet lined with parchment paper.
4.
Bake for 15-20 minutes, or until cooked through and golden brown.
Make the Tikka Base:
1.
Heat the olive oil in a large pot or Dutch oven over medium heat.
2.
Add the onion and cook until softened, about 5 minutes.
3.
Add the garlic, jalapeno pepper (if using), and ginger.
Cook for 1 minute more, or until fragrant.
4.
Stir in the diced tomatoes and coconut milk.
5.
Bring to a boil, then reduce heat and simmer for 15 minutes, or until the sauce has thickened slightly.
6.
Stir in the heavy cream, water, tomato paste, sugar, salt, and pepper.
7.
Simmer for an additional 10 minutes, or until the sauce has thickened to your desired consistency.
Assemble the Chicken Tikka Masala:
1.
Add the cooked chicken tikka to the sauce.
2.
Stir to combine and heat through.
3.
Serve over rice, naan, or your favorite side dish.

Leave a Reply

Your email address will not be published. Required fields are marked *