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How to Make Chicken Tikka Masala?

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Ingredients:

1 lb (450g) boneless chicken breast, cut into bite-sized pieces

1 cup plain yogurt

2 tbsp olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 tbsp grated ginger

1 tbsp garam masala

1 tsp ground cumin

1 tsp paprika

1/2 tsp turmeric

1 can (14.5 oz) crushed tomatoes

1 cup heavy cream

1/2 tsp salt

1/4 tsp cayenne pepper (adjust to taste)

1/4 cup fresh cilantro, chopped (for garnish)

How to Prepare:

Marinate the chicken: In a bowl, mix 1 cup yogurt, 1 tsp garam masala, 1/2 tsp cumin, 1/2 tsp paprika, and 1/4 tsp salt. Add chicken pieces and marinate for 30 minutes (or up to 4 hours in the fridge).

Cook the chicken: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add marinated chicken and cook for 5-7 minutes until browned. Remove and set aside.

Make the sauce: In the same skillet, add 1 tbsp olive oil and sauté 1 chopped onion for 4-5 minutes until soft. Add 3 minced garlic cloves, 1 tbsp grated ginger, 1 tbsp garam masala, 1/2 tsp cumin, 1/2 tsp paprika, 1/2 tsp turmeric, and 1/4 tsp cayenne. Cook for 1 minute until fragrant.

Simmer the sauce: Stir in 1 can crushed tomatoes and simmer for 10 minutes. Add 1 cup heavy cream and stir until smooth.

Combine and finish: Return chicken to the skillet and simmer for 5-7 minutes until cooked through and sauce thickens.

Serve: Garnish with 1/4 cup chopped cilantro and serve hot with rice or naan.

Tips:

For extra flavor, grill the marinated chicken on skewers before adding to the sauce.

Store leftovers in the fridge for up to 3 days; reheat gently to avoid separating the sauce.