chicken tikka masala
ingredients
- •for the chicken
- •marinade
- •5 lbs boneless chicken breasts or thighs, cut into chunks
- •1 cup plain greek yogurt
- •2 tablespoons lemon juice
- •1 tablespoon ginger-garlic paste (or 1 teaspoon each minced garlic and ginger)
- •1 teaspoon turmeric powder
- •1 teaspoon ground cumin
- •1 teaspoon garam masala
- •1 teaspoon chili powder (adjust for spice level)
- •1 teaspoon salt
- •for the
- •sauce
- •2 tablespoons butter or oil
- •1 large onion, finely chopped
- •1 tablespoon ginger-garlic paste
- •2 teaspoons ground cumin
- •2 teaspoons garam masala
- •1 teaspoon paprika
- •1 teaspoon ground coriander
- •1 teaspoon turmeric powder
- •1/2 teaspoon chili powder (optional, for heat)
- •1 can (14 oz) crushed tomatoes or tomato purée
- •1/2 cup water (as needed for consistency)
- •1 cup heavy cream (or coconut cream for a dairy-free option)
- •1 tablespoon sugar (optional, to balance acidity)
- •1/2 teaspoon salt (adjust to taste)
- •fresh cilantro leaves, for garnish
instructions
marinate the chicken in a large bowl, combine the yogurt, lemon juice, ginger-garlic paste, turmeric, cumin, garam masala, chili powder, and salt. add the chicken chunks and mix well to coat. cover and marinate for at least 1 hour, or overnight for the best flavor. cook the chicken heat a skillet, grill pan, or broiler over medium-high heat and lightly oil it. cook the marinated chicken in batches, turning until golden and slightly charred, about 6-8 minutes. the chicken does not need to be fully cooked through. set aside. prepare the sauce in a large pan, melt the butter or heat the oil over medium heat. add the onions and cook until softened and golden brown. stir in the ginger-garlic paste and cook for 1-2 minutes until fragrant. add the cumin, garam masala, paprika, coriander, turmeric, and chili powder. stir to toast the spices for about 30 seconds. pour in the crushed tomatoes and cook for 5-7 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate from the tomatoes. simmer the chicken add the cooked chicken to the sauce. pour in 1/2 cup of water if needed for consistency, and let it simmer for 10-12 minutes to fully cook the chicken and infuse the flavors. stir in the heavy cream and sugar, simmering for another 2-3 minutes. taste and adjust the salt or spices as needed. garnish and serve garnish with fresh cilantro leaves and serve hot with gluten-free naan, rice, or cauliflower rice.