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 salt
- 1 tsp freshly ground black pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp ground cinnamon
- 1/2 tsp ground coriander
- 1/2 tsp ground cardamom
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 cup unsalted butter
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 tbsp grated fresh ginger
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- 1/4 cup chopped fresh cilantro leaves
Special equipment needed:
- Large mixing bowl
- Skewers
- Grill or grill pan
- Large skillet or Dutch oven
Step-by-step instructions:
1. In a large mixing bowl, combine the chicken, yogurt, lemon juice, cumin, paprika, salt, black pepper, cayenne pepper, cinnamon, coriander, cardamom, cloves, and nutmeg. Mix well to coat the chicken evenly. Cover and refrigerate for at least 1 hour, or overnight.
2. Preheat a grill or grill pan over medium-high heat. Thread the marinated chicken onto skewers and grill for 8-10 minutes, turning occasionally, until cooked through and slightly charred. Remove from the skewers and set aside.
3. In a large skillet or Dutch oven, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook for another minute, until fragrant.
4. Stir in the crushed tomatoes and bring to a simmer. Cook for 10-15 minutes, until the sauce has thickened and the flavors have melded together.
5. Add the grilled chicken to the sauce and stir to coat. Pour in the heavy cream and stir to combine. Simmer for another 5-10 minutes, until the sauce has thickened and the chicken is heated through.
6. Stir in the chopped cilantro and serve hot with rice or naan bread.
Time:
Preparation time: 1 hour and 15 minutes
Cooking time: 30 minutes
Temperature:
Grill or grill pan: medium-high heat
Skillet or Dutch oven: medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 435
Fat: 29g
Saturated Fat: 17g
Cholesterol: 162mg
Sodium: 741mg
Carbohydrates: 14g
Fiber: 3g
Sugar: 7g
Protein: 32g
Substitutions for ingredients:
- Greek yogurt can be used instead of plain yogurt
- Chicken thighs can be used instead of chicken breasts
- Tomato sauce can be used instead of crushed tomatoes
- Half-and-half can be used instead of heavy cream
- Parsley or mint can be used instead of cilantro
Variations:
- Vegetarian option: Substitute the chicken with paneer or tofu
- Spicier version: Increase the amount of cayenne pepper or add chopped jalapeños
- Healthier version: Substitute the heavy cream with coconut milk or Greek yogurt
Tips and tricks:
- Marinating the chicken overnight will result in more flavorful and tender chicken
- Soak the skewers in water for at least 30 minutes before grilling to prevent them from burning
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F
- Adjust the amount of spices to your liking
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Creamy Chicken Tikka Masala in a large serving dish with a sprinkle of chopped cilantro on top.
Garnishes:
Chopped cilantro, sliced green onions, or a dollop of plain yogurt can be used as garnishes.
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 sauce is too thin, simmer for a few more minutes to thicken it up
- If the chicken is dry, marinate it for longer or add more yogurt to the marinade
Food safety advice:
- Always wash your hands and utensils before handling raw chicken
- Cook the chicken to an internal temperature of 165°F to ensure it is safe to eat
- Refrigerate leftovers promptly
Food history:
Chicken Tikka Masala is a popular Indian dish that originated in the Punjab region of India. It is believed to have been created in the 1940s by a chef who mixed leftover chicken tikka (grilled chicken) with a tomato-based sauce.
Flavor profiles:
- Spicy
- Creamy
- Tangy
- Savory
Serving suggestions:
Serve the Creamy Chicken Tikka Masala with rice or naan bread for a filling and satisfying meal.
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Region: Indian