Perfect Chicken Tikka Masala
Ingredients:
4 boneless, skinless chicken breasts, cut into cubes
2 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon ground turmeric
1 tablespoon garam masala
1/2 teaspoon ground cinnamon
1 teaspoon chili powder (adjust to heat preference)
1/2 cup plain yogurt
1 can (14 oz) crushed tomatoes
1/2 cup heavy cream
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
1 tablespoon lemon juice
Cooked basmati rice (for serving)
Directions:
In a bowl, combine the chicken cubes with 1 tablespoon of yogurt, salt, and half of the garam masala. Mix well and let marinate for 30 minutes.
Heat the vegetable oil in a large skillet over medium heat. Add the chopped onions and cook until softened and golden, about 5 minutes.
Add the minced garlic and grated ginger to the pan, cooking for an additional 1 minute until fragrant.
Stir in the ground coriander, cumin, turmeric, cinnamon, chili powder, and the remaining garam masala. Cook for 2 minutes to allow the spices to bloom.
Add the marinated chicken cubes to the pan, stirring to coat in the spices. Cook for 5-7 minutes, until the chicken is browned on all sides.
Pour in the crushed tomatoes, stirring to combine. Let simmer for 10 minutes until the sauce thickens slightly.
Add the heavy cream and the remaining yogurt, stirring until smooth. Season with salt and pepper to taste.
Cook for an additional 5-7 minutes until the sauce is rich and creamy, and the chicken is cooked through.
Stir in lemon juice and garnish with fresh cilantro. Serve with basmati rice.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 400 kcal | Servings: 4 servings