Ingredients with Measurements:
- 1 lb boneless chicken breast, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tbsp ginger paste
- 2 tbsp garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp paprika
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp salt
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 1 cup tomato puree
- 1 tbsp tomato paste
- 1/2 cup heavy cream
- 1/4 cup chopped fresh 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, garam masala, paprika, turmeric powder, red chili powder, and salt.
2. Add the chicken pieces to the marinade and mix well to coat. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat the grill or oven to 400°F.
4. Thread the marinated chicken pieces onto skewers and grill or bake for 10-12 minutes, turning occasionally, until cooked through and slightly charred.
5. In a large saucepan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
6. Add the tomato puree and tomato paste to the saucepan and stir well. Cook for 5 minutes, stirring occasionally.
7. Add the grilled chicken pieces to the saucepan and stir well to coat with the tomato sauce.
8. Pour in the heavy cream and stir well. Cook for another 5 minutes, stirring occasionally.
9. Garnish with chopped cilantro and serve hot with rice or naan.
- 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: 400
- Fat: 23g
- Carbohydrates: 10g
- Protein: 36g
Substitutions for ingredients:
- Greek yogurt can be substituted for plain yogurt
- Chicken thighs can be substituted for chicken breast
- Olive oil can be substituted for vegetable oil
- Fresh tomatoes can be substituted for tomato puree and paste
Variations:
- Lamb or beef can be substituted for chicken
- Add chopped green chilies for extra heat
- Use coconut milk instead of heavy cream for a dairy-free version
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- For a smoky flavor, grill the chicken over charcoal instead of gas.
- For a thicker sauce, simmer for a few extra minutes until desired consistency is reached.
Storage instructions:
- Store leftover chicken tikka masala 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 fresh cilantro.
Garnishes:
- Chopped fresh cilantro
Pairings:
- Basmati rice
- Naan bread
- Cucumber raita
Suggested side dishes:
- Roasted vegetables
- Lentil soup
- Chickpea salad
Troubleshooting advice:
- If the chicken is not cooked through, continue grilling or baking until fully cooked.
- If the sauce is too thin, simmer for a few extra minutes until desired consistency is reached.
Food safety advice:
- Make sure to marinate the chicken in the refrigerator to prevent the growth of harmful bacteria.
- Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F.
Food history:
- Chicken tikka masala is a popular Indian dish that originated in the Punjab region of India and Pakistan.
Flavor profiles:
- Spicy, tangy, creamy
Serving suggestions:
- Serve with rice or naan bread for a complete meal.
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Region: Indian