Chicken Tikka Masala

Nutrition Facts

What You'll Need

Ingredients

• 500 grams chicken breast
  • cut into bite-sized chunks
• 150 grams plain yogurt
  • for marinating
• 2 tablespoons lemon juice
  • for marinade
• 4 garlic cloves
  • minced or grated
• 2 tablespoons fresh ginger
  • grated
• 2 teaspoons garam masala
  • divided
• 1 teaspoon ground cumin
  • for marinade
• 1 teaspoon chili powder
  • for marinade
• 1.5 teaspoons salt
  • divided
• 2 tablespoons vegetable oil
  • for sauce cooking
• 2 tablespoons butter
  • for sauce cooking
• 1 onion
  • medium, finely chopped
• 400 grams tomato puree
  • canned or fresh blended tomatoes
• 150 milliliters heavy cream
  • for richness and creaminess
• 2 tablespoons fresh cilantro (coriander) leaves (optional)
  • chopped, for garnish

Instructions

1. Combine yogurt, lemon juice, minced garlic, grated ginger, 1 teaspoon garam masala, ground cumin, chili powder, and 1 teaspoon salt in a bowl to make the marinade.
2. Add chicken chunks to the marinade, mix well to coat, cover, and refrigerate for at least 1 hour (preferably overnight) to marinate.

   Marinate chicken minimum 1 hour (60:00)
   Longer marinating enhances flavor and tenderness.
3. Preheat grill pan or barbecue over medium-high heat. Thread marinated chicken onto skewers (optional).
4. Grill the chicken pieces for about 5-7 minutes on each side, until cooked through and slightly charred. Alternatively, cook in an oven at 200°C (400°F) for 15 minutes or until done.
5. In a large skillet, heat vegetable oil and butter over medium heat. Add chopped onions and sauté until golden brown, about 5-7 minutes.
6. Add the remaining 1 teaspoon garam masala and the rest of the salt to the onions; stir for 1 minute.
7. Add tomato puree to the skillet. Simmer the sauce for 15 minutes, stirring occasionally, until it thickens and the oil starts to separate.
8. Add the grilled chicken pieces to the sauce, mix well, and simmer gently for 10 minutes to blend flavors.
9. Reduce heat to low. Stir in heavy cream and cook for another 5 minutes until the sauce is creamy and heated through. Do not boil after adding cream.
10. Taste and adjust seasoning if necessary. Garnish with chopped fresh cilantro leaves before serving.