Chicken Tikka Masala
Ingredients:
2 lbs boneless chicken thighs, cut into bite-sized pieces
1 cup plain yogurt
2 tablespoons lemon juice
2 tablespoons garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon cayenne pepper
4 cloves garlic, minced
1 tablespoon grated ginger
2 tablespoons vegetable oil
1 large onion, finely chopped
1 can (14 oz) tomato sauce
1 cup heavy cream
Fresh cilantro for garnish
Directions:
In a large bowl, combine the yogurt, lemon juice, garam masala, cumin, coriander, turmeric, paprika, salt, cayenne pepper, garlic, and ginger. Add the chicken pieces and coat well. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best results.
Preheat the oven to 400°F (200°C). Place the marinated chicken pieces on a baking sheet and bake for 20 minutes, or until fully cooked and slightly charred on the edges.
Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until golden brown.
Stir in the tomato sauce and cook for 5 minutes, allowing the flavors to meld.
Add the cooked chicken to the skillet and stir to coat with the sauce. Pour in the heavy cream and simmer for 10 minutes, or until the sauce thickens.
Serve the Chicken Tikka Masala over basmati rice, garnished with fresh cilantro.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 450 kcal | Servings: 4 servings
