Chicken Tikka Masala
A creamy, spiced chicken dish featuring marinated chicken grilled and enveloped in a luscious tomato-based sauce, perfect for serving over rice or with naan.
Ingredients
For the marinade
- 1 lb chicken breast, cut into chunks
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- Salt to taste Salt
For the sauce
- 2 tablespoons olive oil
- 1 onion finely chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 can (15 oz) tomato sauce
- 1 cup heavy cream
- Fresh cilantro for garnish Adds a vibrant touch to the dish.
Instructions
Marinating the chicken
- In a bowl, combine yogurt, lemon juice, ground cumin, ground coriander, garam masala, turmeric, and salt to create the marinade.
- Add the chicken chunks to the marinade, stirring to coat evenly. Cover and refrigerate for at least 1 hour, preferably overnight.
Grilling the chicken
- Preheat the grill to medium-high heat.
- Thread the marinated chicken onto skewers, leaving space between each piece.
- Grill the chicken for about 10-12 minutes, turning occasionally until fully cooked.
Preparing the sauce
- In a large skillet, heat olive oil over medium heat.
- Add chopped onion and sauté until soft and translucent, about 5-7 minutes.
- Stir in minced garlic and grated ginger, cooking for an additional minute.
- Add the canned tomato sauce and cook for 5 minutes.
Combining and simmering
- Incorporate the grilled chicken into the sauce, stirring to coat evenly.
- Pour in the heavy cream and lower the heat, letting it simmer for about 10 minutes.
Serving
- Serve hot, garnished with freshly chopped cilantro.
Notes
For optimal flavor, marinate the chicken overnight. Serve with basmati rice or naan for a complete meal. For a lighter version, substitute some heavy cream with coconut milk.