Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 2 tbsp vegetable oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- 1/4 cup chopped fresh cilantro
- Basmati rice, for serving
Special equipment needed:
- Skewers (if grilling the chicken)
- Large skillet or wok
Step-by-step instructions:
1. In a large bowl, whisk together the yogurt, lemon juice, cumin, paprika, turmeric, coriander, cayenne pepper, and salt. Add the chicken pieces and stir to coat. Cover and refrigerate for at least 1 hour, or up to overnight.
2. If grilling the chicken, preheat a grill to medium-high heat. Thread the chicken pieces onto skewers and grill for 8-10 minutes, turning occasionally, until cooked through and slightly charred. If cooking on the stovetop, heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 6-8 minutes, stirring occasionally, until cooked through and slightly browned. Remove the chicken from the skillet and set aside.
3. In the same skillet or wok, add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened. Add the garlic and ginger and cook for 1-2 minutes, stirring constantly, until fragrant.
4. Add the crushed tomatoes to the skillet and stir to combine. Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until slightly thickened.
5. Stir in the heavy cream and cooked chicken pieces. Simmer for 5-7 minutes, stirring occasionally, until the sauce has thickened and the chicken is heated through.
6. Stir in the chopped cilantro and remove from heat. Serve the chicken tikka masala curry over basmati rice.
Time:
Preparation time: 1 hour (includes marinating time)
Cooking time: 25 minutes
Temperature:
Grill: Medium-high heat
Stovetop: Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 420
Fat per serving: 25g
Carbohydrates per serving: 14g
Protein per serving: 35g
Substitutions for ingredients:
- Greek yogurt can be substituted for plain yogurt
- Lime juice can be substituted for lemon juice
- Garam masala can be substituted for the individual spices
- Half-and-half can be substituted for heavy cream
Variations:
- Add diced bell peppers or sliced mushrooms to the skillet with the onion for added flavor and texture
- Use tofu or paneer instead of chicken for a vegetarian version
- Add a pinch of saffron to the sauce for a more complex flavor
Tips and tricks:
- Marinate the chicken for at least 1 hour, or up to overnight, for maximum flavor
- If grilling the chicken, soak the skewers in water for 30 minutes before using to prevent them from burning
- Use a nonstick skillet or wok to prevent the chicken from sticking
- Adjust the amount of cayenne pepper to your desired level of spiciness
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken tikka masala curry in a skillet over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the chicken tikka masala curry in a large serving dish, garnished with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves, chopped green onions, sliced jalapenos
Pairings:
- Naan bread
- Cucumber raita
- Mango chutney
- Roasted vegetables
Suggested side dishes:
- Basmati rice
- Quinoa
- Couscous
- Roasted potatoes
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out
- If the sauce is too thin, simmer it for a few more minutes to thicken it up
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat
- Store leftovers in the refrigerator within 2 hours of cooking
Food history:
Chicken tikka masala curry is a popular dish in Indian cuisine, but its exact origins are unclear. Some believe it was created in the UK by Indian chefs who wanted to cater to British tastes, while others believe it originated in India and was adapted for Western palates.
Flavor profiles:
- Spicy
- Creamy
- Tangy
- Savory
Serving suggestions:
- Serve the chicken tikka masala curry with a side of basmati rice and naan bread for a complete meal
- Add a dollop of cucumber raita or mango chutney for added flavor and texture
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Region: Indian