Homemade Chicken Tikka Masala

local_grocery_store Ingredients

• 500g Chicken breasts, cubed
• 1 cup Yogurt, plain
• 2 tablespoons Lemon juice, freshly squeezed
• 1 tablespoon Ginger, minced
• 3 cloves Garlic, minced
• 2 teaspoons Garam masala
• 1 teaspoon Cumin, ground
• 1 teaspoon Coriander, ground
• 1 teaspoon Paprika
• 1/2 teaspoon Turmeric, ground
• 1/4 teaspoon Cayenne pepper
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper, ground
• 2 tablespoons Vegetable oil
• 1 Onion, diced
• 2 tablespoons Tomato paste
• 1 cup Heavy cream
• 2 tablespoons Cilantro, chopped (for garnish)
• 4 cups Cooked basmati rice
• 4 pieces Naan bread

restaurant_menu Method

1. 1.In a large bowl, combine the yogurt, lemon juice, ginger, garlic, garam masala, cumin, coriander, paprika, turmeric, cayenne pepper, salt, and black pepper. Mix well.
2. 2.Add the chicken cubes to the bowl and toss to coat them evenly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for best results.
3. 3.Heat the vegetable oil in a large skillet over medium-high heat. Add the diced onion and cook until softened and lightly browned, about 5 minutes.
4. 4.Stir in the tomato paste and cook for another 2 minutes.
5. 5.Add the marinated chicken to the skillet, along with any remaining marinade. Cook until the chicken is browned and cooked through, about 8-10 minutes.
6. 6.Reduce the heat to low and stir in the heavy cream. Simmer for 5 minutes, stirring occasionally.
7. 7.Serve the Chicken Tikka Masala over cooked basmati rice, garnished with chopped cilantro. Don't forget to warm up some naan bread on the side!
8. 8.Enjoy your homemade Chicken Tikka Masala!

lightbulb_outline Tips

• chevron_rightFor extra flavor, marinate the chicken overnight.
• chevron_rightIf you prefer a spicier dish, increase the amount of cayenne pepper.
• chevron_rightServe with a side of cucumber raita for a refreshing contrast to the spicy flavors.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.