Halal Chicken Tikka Masala

local_grocery_store Ingredients

• 1.5 pounds Boneless chicken thighs, cut into bite-sized pieces
• 1 cup Yogurt, plain
• 2 tablespoons Lemon juice, freshly squeezed
• 1 tablespoon Ginger, minced
• 4 cloves Garlic, minced
• 2 teaspoons Ground cumin
• 2 teaspoons Ground coriander
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground paprika
• 1/2 teaspoon Ground chili powder
• 1 teaspoon Salt
• 2 tablespoons Vegetable oil
• 1 Onion, finely chopped
• 2 tablespoons Tomato paste
• 1 can (14 ounces) Canned diced tomatoes
• 1/2 cup Heavy cream
• 2 tablespoons Fresh cilantro, chopped
• 2 cups Basmati rice, cooked
• 4 pieces Naan bread, warmed

restaurant_menu Method

1. 1.In a large bowl, combine the yogurt, lemon juice, ginger, garlic, cumin, coriander, turmeric, paprika, chili powder, and salt. Mix well.
2. 2.Add the chicken pieces to the bowl and coat them evenly with the marinade. Cover the bowl and refrigerate for at least 1 hour, or overnight for best results.
3. 3.Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until softened and lightly browned, about 5 minutes.
4. 4.Add the tomato paste to the skillet and cook for 1 minute, stirring constantly.
5. 5.Pour in the canned diced tomatoes and stir well to combine. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally.
6. 6.Using a blender or immersion blender, puree the tomato mixture until smooth. Return the sauce to the skillet.
7. 7.Remove the marinated chicken from the refrigerator and thread the chicken pieces onto skewers.
8. 8.Preheat your grill or grill pan to medium-high heat. Cook the chicken skewers for 8-10 minutes, turning occasionally, until cooked through and slightly charred.
9. 9.While the chicken is grilling, pour the heavy cream into the tomato sauce and stir well to combine. Simmer the sauce for 5 minutes, until heated through.
10. 10.Once the chicken is cooked, remove it from the skewers and add it to the tomato sauce. Stir to coat the chicken with the sauce.
11. 11.Serve the Chicken Tikka Masala over cooked basmati rice, garnished with fresh cilantro. Don't forget to warm up some naan bread to scoop up every last bit of sauce!
12. 12.Enjoy your homemade Halal Chicken Tikka Masala!

lightbulb_outline Tips

• chevron_rightFor a spicier kick, add more chili powder or cayenne pepper to the marinade.
• chevron_rightIf you don't have skewers, you can also cook the marinated chicken in a hot skillet or under the broiler.
• chevron_rightTo make the dish healthier, you can use Greek yogurt instead of regular yogurt and reduce the amount of heavy cream.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.