Ingredients with Measurements:
- 1 lb boneless chicken breast, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 tomatoes, chopped
- 1/2 cup heavy cream
- 1/4 cup chopped cilantro
Special equipment needed:
- Skewers
- Grill or oven
Step-by-step instructions:
1. In a large bowl, mix together the yogurt, ginger paste, garlic paste, cumin powder, coriander powder, turmeric powder, paprika, garam masala, salt, and cayenne pepper.
2. Add the chicken pieces to the marinade and mix well. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat the grill or oven to 400°F.
4. Thread the marinated chicken onto skewers and grill or bake for 10-12 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
5. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until softened and lightly browned, about 5 minutes.
6. Add the chopped tomatoes to the skillet and cook for 5-7 minutes, until the tomatoes have broken down and formed a thick sauce.
7. Stir in the heavy cream and bring the sauce to a simmer.
8. Add the grilled chicken to the skillet and stir to coat with the sauce.
9. Simmer for 5-10 minutes, until the chicken is heated through and the sauce has thickened.
10. Garnish with chopped cilantro and serve hot with rice or naan bread.
Time:
Preparation time: 15 minutes
Marinating time: 2 hours or overnight
Cooking time: 30 minutes
Temperature:
Grill or oven: 400°F
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 11g
Protein: 28g
Sodium: 450mg
Sugar: 6g
Substitutions for ingredients:
- Greek yogurt can be used instead of plain yogurt.
- Chicken thighs can be used instead of chicken breast.
- Coconut milk can be used instead of heavy cream.
Variations:
- Add diced bell peppers and onions to the skewers for a colorful and flavorful variation.
- Use shrimp or paneer instead of chicken for a vegetarian version.
- Add chopped cashews or almonds for a crunchy texture.
Tips and tricks:
- Soak the skewers in water for 30 minutes before using to prevent them from burning.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- For a spicier dish, increase the amount of cayenne pepper or add chopped green chilies.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the chicken tikka masala in a large bowl or on a platter, garnished with chopped cilantro.
Garnishes:
Chopped cilantro, chopped nuts, sliced green onions, or a dollop of plain yogurt.
Pairings:
- Basmati rice
- Naan bread
- Cucumber raita
- Mango chutney
Suggested side dishes:
- Roasted vegetables
- Lentil soup
- Chickpea salad
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the chicken is not cooked through, continue grilling or baking until it reaches an internal temperature of 165°F.
Food safety advice:
- Always wash your hands and utensils before handling raw chicken.
- Use a separate cutting board for raw chicken to prevent cross-contamination.
- Cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Chicken tikka masala is a popular Indian dish that originated in the 20th century. It is believed to have been created in the UK by Indian chefs who wanted to cater to British tastes by adding a creamy tomato sauce to the traditional chicken tikka.
Flavor profiles:
Spicy, tangy, creamy, and savory.
Serving suggestions:
Serve the chicken tikka masala with rice or naan bread and a side of cucumber raita for a refreshing contrast to the spicy dish.
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Region: Indian