Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons tomato paste
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 (14.5-ounce) can diced tomatoes
- 1/2 cup heavy cream
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
Special equipment needed:
- Large skillet
Step-by-step instructions:
1. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook for another minute.
3. Add the tomato paste, garam masala, cumin, coriander, turmeric, paprika, and cayenne pepper to the skillet. Cook for 1-2 minutes, stirring constantly.
4. Add the diced tomatoes and their juices to the skillet. Bring to a simmer and cook for 5 minutes.
5. Add the cooked chicken back to the skillet and stir to combine. Pour in the heavy cream and stir until heated through.
6. Season with salt and pepper, to taste. Garnish with fresh cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 12g
- Protein: 30g
Substitutions for ingredients:
- Chicken: You can use boneless, skinless chicken thighs instead of chicken breasts.
- Heavy cream: You can use coconut cream or plain yogurt instead of heavy cream.
Variations:
- Vegetarian: You can substitute the chicken with paneer or tofu.
- Spicier: You can increase the amount of cayenne pepper or add chopped jalapenos for more heat.
- Creamier: You can add more heavy cream or coconut cream for a creamier sauce.
Tips and tricks:
- To save time, you can use pre-cut chicken or buy a rotisserie chicken and shred it.
- You can make the sauce ahead of time and store it in the refrigerator for up to 3 days.
- Serve with naan bread or rice for a complete meal.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve in a bowl with rice and naan bread on the side.
- Garnish with fresh cilantro and a dollop of plain yogurt.
Garnishes:
- Fresh cilantro
- Plain yogurt
Pairings:
- Basmati rice
- Naan bread
- Roasted vegetables
Suggested side dishes:
- Cucumber Raita
- Roasted Cauliflower
- Saag Paneer
Troubleshooting advice:
- If the sauce is too thick, add a splash of chicken broth or water 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 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.
Flavor profiles:
- Spicy, savory, creamy
Serving suggestions:
- Serve with rice and naan bread for a complete meal.
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Region: Indian