Made with AI
Chicken Tikka Masala
Ingredients
- chicken breast500 g
- plain yogurt200 g
- lemon juice1 tbsp
- ground cumin2 tsp
- paprika2 tsp
- ground turmeric1 tsp
- ground coriander1 tsp
- ground cinnamon1 tsp
- ground black pepper1 tsp
- salt1 tsp
- garlic3 cloves
- ginger1 inch
- onion1 medium
- canned tomatoes400 g
- heavy cream200 ml
- vegetable oil2 tbsp
- garam masala1 tsp
- chili powder1 tsp
Instructions
- 1
In a large bowl, combine the plain yogurt, lemon juice, ground cumin, paprika, ground turmeric, ground coriander, ground cinnamon, ground black pepper, and salt. Mix well.
- 2
Add the chicken breast pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
- 3
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces and cook until they are browned on all sides. Remove the chicken from the skillet and set aside.
- 4
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the chopped onion and cook until it becomes translucent.
- 5
Add the minced garlic and grated ginger to the skillet and cook for another 1-2 minutes until fragrant.
- 6
Add the canned tomatoes to the skillet and cook for 5-7 minutes, allowing the sauce to thicken.
- 7
Stir in the heavy cream, garam masala, and chili powder. Mix well.
- 8
Return the cooked chicken to the skillet and simmer for 10-15 minutes, allowing the flavors to meld together.
- 9
Serve the Chicken Tikka Masala hot with rice or naan bread.
