Made with AI
Chicken Tikka Masala
60 min 588 kcal per serving Medium
Ingredients
4 Servings
- chicken breast500 grams
- plain yogurt1 cup
- lemon juice2 tablespoons
- ground cumin2 teaspoons
- ground coriander2 teaspoons
- ground turmeric1 teaspoon
- ground paprika1 teaspoon
- ground garam masala1 teaspoon
- ground cayenne pepper1 teaspoon
- vegetable oil1 tablespoon
- onion1 large
- garlic3 cloves
- grated ginger1 tablespoon
- tomato puree400 grams
- heavy cream1 cup
- saltto taste
- fresh cilantrofor garnish
Instructions
- 1
In a large bowl, combine the plain yogurt, lemon juice, ground cumin, ground coriander, ground turmeric, ground paprika, ground garam masala, and ground cayenne pepper. 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 the vegetable oil in a large skillet over medium heat. Add the finely chopped onion and cook until golden brown, about 5-7 minutes.
- 4
Add the minced garlic and grated ginger to the skillet and cook for another 1-2 minutes until fragrant.
- 5
Stir in the tomato puree and cook for about 10 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate.
- 6
Add the marinated chicken pieces to the skillet, along with any remaining marinade. Cook the chicken until it is no longer pink, about 10-15 minutes.
- 7
Reduce the heat to low and stir in the heavy cream. Simmer for another 5-10 minutes, allowing the flavors to meld together. Season with salt to taste.
- 8
