1Made with AI
Chicken Tikka Masala
Ingredients
- boneless skinless chicken breast500 g
- plain low-fat yogurt150 g
- lemon juice1 tablespoon
- garam masala2 teaspoons
- ground cumin1 teaspoon
- ground coriander1 teaspoon
- paprika1 teaspoon
- turmeric1 teaspoon
- olive oil1 tablespoon
- onion150 g
- garlic2 cloves
- grated ginger1 tablespoon
- canned diced tomatoes400 g
- light cream100 ml
- salt1 teaspoon
- green chili1 piece
Instructions
- 1
In a large bowl, combine the yogurt, lemon juice, 1 teaspoon garam masala, cumin, coriander, paprika, turmeric, and 1/2 teaspoon salt. Mix well.
- 2
Cut the chicken breast into bite-sized pieces and add to the marinade. Mix to coat, cover, and refrigerate for at least 1 hour (or overnight for best flavor).
- 3
Heat the olive oil in a large skillet or pan over medium heat. Add the chopped onion and sauté for 4-5 minutes until soft and golden.
- 4
Add the minced garlic, grated ginger, and chopped green chili. Cook for 1-2 minutes until fragrant.
- 5
Add the marinated chicken pieces (with marinade) to the pan. Cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink.
- 6
Pour in the canned diced tomatoes and remaining 1 teaspoon garam masala. Stir well and bring to a simmer.
- 7
Reduce the heat to low, cover, and cook for 15 minutes, stirring occasionally.
- 8
Stir in the light cream and simmer uncovered for another 5 minutes until the sauce thickens and the chicken is cooked through.
- 9
Taste and adjust salt if needed. Serve hot with rice or naan.
