Chicken Tikka Masala

Indulge in a homemade Chicken Tikka Masala that’s not only rich and flavorful but also rivals your favorite takeout. This recipe combines tender, marinated chicken pieces with a creamy, spiced tomato sauce, offering a delightful culinary experience right in your kitchen.

Ingredients:

For the Chicken Marinade:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup plain yogurt
• 2 tablespoons minced garlic
• 1 tablespoon grated fresh ginger
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon chili powder
• 1 teaspoon salt

For the Masala Sauce:

• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili powder (adjust to taste)
• 1 (15-ounce) can tomato sauce
• 1 cup heavy cream
• Salt, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Marinate the Chicken: In a large bowl, combine the chicken pieces with yogurt, garlic, ginger, garam masala, cumin, turmeric, chili powder, and salt. Mix until the chicken is thoroughly coated. Cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to meld.
2. Cook the Chicken: Preheat your grill or oven broiler to high heat. Thread the marinated chicken pieces onto skewers. Grill or broil the chicken until cooked through and slightly charred, about 5-7 minutes per side. Remove from heat and set aside.
3. Prepare the Masala Sauce: In a large skillet or saucepan, heat the vegetable oil and butter over medium heat. Add the chopped onion and sauté until translucent and golden brown, approximately 5 minutes. Stir in the minced garlic and grated ginger; cook for an additional minute.
4. Add Spices: Incorporate the garam masala, cumin, paprika, coriander, turmeric, and chili powder into the onion mixture. Stir continuously for about 1 minute until the spices release their aroma.
5. Add Tomato Sauce: Pour in the tomato sauce, stirring to combine. Let the mixture simmer gently for about 10 minutes, allowing the flavors to develop and the sauce to thicken slightly.
6. Incorporate Cream: Reduce the heat to low and slowly stir in the heavy cream. Let the sauce simmer for an additional 5 minutes, stirring occasionally. Season with salt to taste.
7. Combine Chicken and Sauce: Add the grilled chicken pieces to the sauce, ensuring they are well-coated. Simmer for another 10 minutes to allow the chicken to absorb the flavors of the masala.
8. Serve: Garnish with freshly chopped cilantro and serve hot over steamed basmati rice or alongside warm naan bread.

Nutritional Information (per serving):

• Calories: Approximately 450
• Protein: 30g
• Carbohydrates: 12g
• Fat: 30g
• Fiber: 3g
• Sodium: 800mg

Please note that these values are approximate and can vary based on specific ingredients used.

Tips and Tricks:

• Marination Time: For optimal flavor and tenderness, marinate the chicken overnight.
• Grilling: Grilling the chicken imparts a smoky flavor reminiscent of traditional tandoor cooking. If a grill isn’t available, broiling or pan-searing are suitable alternatives.
• Spice Level: Adjust the amount of chili powder to suit your heat preference. For a milder dish, reduce the chili powder; for more heat, consider adding fresh chopped chilies or increasing the chili powder.
• Cream Substitutes: For a lighter version, substitute heavy cream with coconut milk or a mixture of milk and Greek yogurt.
• Leftovers: This dish tastes even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days.