Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp ground coriander
- 1 tsp turmeric
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil
- 1 large onion, diced
- 2 tbsp tomato paste
- 1 can (14 oz) diced tomatoes, undrained
- 1 cup heavy cream
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large skillet or wok
- Blender or food processor
Step-by-step instructions:
1. In a large bowl, combine the chicken, yogurt, lemon juice, garlic, ginger, cumin, paprika, coriander, turmeric, cayenne pepper, salt, and black pepper. Mix well and let marinate for at least 30 minutes, or up to overnight in the refrigerator.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the onion and cook until softened, about 5 minutes.
3. Add the marinated chicken and cook until browned on all sides, about 8 minutes.
4. Add the tomato paste and diced tomatoes with their juices. Stir to combine and bring to a simmer.
5. Reduce the heat to low and let simmer for 10 minutes.
6. Add the heavy cream and stir to combine. Let simmer for an additional 5 minutes.
7. Remove from heat and stir in the chopped cilantro.
Time:
Preparation time: 40 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking chicken and onion
Low heat for simmering sauce
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 24g
Carbohydrates: 14g
Protein: 32g
Substitutions for ingredients:
- Chicken can be substituted with tofu or paneer for a vegetarian version.
- Heavy cream can be substituted with coconut milk for a dairy-free version.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add vegetables such as bell peppers, mushrooms, or zucchini for a more colorful and nutritious dish.
- Use shrimp or fish instead of chicken for a seafood version.
- Add more cayenne pepper for a spicier dish.
Tips and tricks:
- Use a non-stick skillet or wok to prevent the chicken from sticking.
- Make sure to marinate the chicken for at least 30 minutes for maximum flavor.
- Serve with naan bread or rice for a complete meal.
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 in a large bowl or platter with a sprinkle of chopped cilantro on top.
Garnishes:
Chopped cilantro, sliced green onions, or a dollop of plain yogurt.
Pairings:
Naan bread, rice, or a side salad.
Suggested side dishes:
Cucumber raita, roasted vegetables, or samosas.
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, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked.
Food history:
Tikka Masala is a popular Indian dish that originated in the Punjab region. It is typically made with marinated chicken that is grilled or baked, then simmered in a creamy tomato-based sauce.
Flavor profiles:
Spicy, tangy, and creamy.
Serving suggestions:
Serve with naan bread or rice for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian