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Chicken Tikka Masala
Created by: Howcan Team
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons vegetable oil
- 1 large onion, finely chopped
- 1 can (14 oz) tomato sauce
- 1 cup heavy cream
- 2 tablespoons chopped fresh cilantro
Instructions
- In a large bowl, combine the yogurt, lemon juice, garlic, ginger, cumin, paprika, turmeric, garam masala, coriander, cayenne pepper, salt, and black pepper.
- Add the chicken pieces to the marinade, making sure they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
- Preheat the broiler. Thread the marinated chicken onto skewers and discard the excess marinade. Broil the chicken for 5-7 minutes on each side, or until fully cooked. Set aside.
- In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the tomato sauce and simmer for 10 minutes, stirring occasionally.
- Add the cooked chicken to the skillet and stir to combine with the sauce. Simmer for an additional 10 minutes.
- Pour in the heavy cream and stir well. Simmer for 5 minutes, or until the sauce has thickened slightly.
- Garnish with chopped cilantro and serve hot with steamed rice or naan bread.
Chicken tikka masala is a popular Indian dish with a rich history. It is believed to have originated in the UK, where it was created by Bangladeshi chefs in the 1960s. This flavorful dish consists of marinated and grilled chicken pieces, served in a creamy tomato and spice-infused sauce. The dish has become a staple in Indian restaurants worldwide and is loved for its tender chicken and aromatic sauce. Some renowned chefs and restaurants known for their exceptional chicken tikka masala include Atul Kochhar, who is credited with reinventing the dish, and the iconic Indian restaurant, Dishoom, in London. For the best version of this dish, look for tender, well-marinated chicken and a creamy, perfectly spiced sauce. The key to a great chicken tikka masala lies in the balance of spices and the cooking technique, so be sure to pay attention to these elements when preparing it at home.
60 min
4
450 calories
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