Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Skewers
- Grill or broiler
- Blender or food processor
Step-by-step instructions:
1. In a large bowl, mix together the yogurt, lemon juice, cumin, paprika, garam masala, turmeric, salt, black pepper, and cayenne pepper. Add the chicken pieces and stir to coat. Cover and refrigerate for at least 1 hour, or overnight.
2. Preheat the grill or broiler to medium-high heat. Thread the chicken pieces onto skewers and discard any excess marinade.
3. Grill or broil the chicken skewers for 8-10 minutes, turning occasionally, until cooked through and lightly charred.
4. Meanwhile, heat the vegetable oil in a large saucepan over medium heat. Add the onion and cook for 5-7 minutes, until softened. Add the garlic and ginger and cook for another minute.
5. Add the crushed tomatoes to the saucepan and bring to a simmer. Cook for 10-15 minutes, until the sauce has thickened.
6. Remove the chicken from the skewers and add it to the saucepan. Stir in the heavy cream and cook for another 5-10 minutes, until the chicken is heated through and the sauce is creamy.
7. Serve the chicken tikka masala over rice, garnished with chopped cilantro.
- Time:
Preparation time: 1 hour (marinating time)
- Cooking time: 30-40 minutes
Temperature:
- Grill or broiler: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 28g
- Carbohydrates: 14g
- Protein: 35g
Substitutions for ingredients:
- Greek yogurt can be used instead of plain yogurt.
- Lime juice can be used instead of lemon juice.
- Chicken thighs can be used instead of chicken breasts.
- Light cream can be used instead of heavy cream.
Variations:
- Add vegetables such as bell peppers, onions, or mushrooms to the skewers.
- Use tofu or paneer instead of chicken for a vegetarian version.
- Add a pinch of saffron to the sauce for a more luxurious flavor.
Tips and tricks:
- Soak the skewers in water for at least 30 minutes before using to prevent them from burning.
- If using a broiler, place the chicken skewers on a broiler pan and broil for 5-7 minutes on each side.
- To make the sauce smoother, blend it in a blender or food processor before adding the chicken.
Storage instructions:
- Store leftover chicken tikka masala in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken tikka masala in a saucepan over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the chicken tikka masala in a deep bowl with a side of rice and naan bread.
Garnishes:
- Chopped cilantro
Pairings:
- Basmati rice
- Naan bread
- Raita (yogurt sauce)
Suggested side dishes:
- Saag paneer (spinach and cheese curry)
- Aloo gobi (potato and cauliflower curry)
- Chana masala (chickpea curry)
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the chicken is dry, marinate it for longer or add a tablespoon of oil to the marinade.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Chicken tikka masala is a popular Indian dish that originated in the UK in the 1960s. It is believed to have been created by Indian chefs who adapted traditional tandoori chicken to suit British tastes.
Flavor profiles:
- Spicy, creamy, tangy, savory
Serving suggestions:
- Serve with a side of rice and naan bread for a complete meal.
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Region: Indian