Ingredients:
For the marinade:
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
1 cup plain yogurt
2 tablespoons ginger-garlic paste
2 tablespoons lemon juice
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala
1 teaspoon red chili powder (or to taste)
Salt, to taste
For the sauce:
2 tablespoons oil
2 medium onions, finely chopped
2 tablespoons ginger-garlic paste
2 cups tomato puree
2 teaspoons cumin powder
2 teaspoons coriander powder
2 teaspoons garam masala
1 teaspoon red chili powder (or to taste)
Salt, to taste
1 cup heavy cream
Fresh cilantro, chopped for garnish
Instructions:
To make the marinade: In a mixing bowl, combine the yogurt, ginger-garlic paste, lemon juice, cumin powder, coriander powder, garam masala, red chili powder, and salt. Add the chicken pieces and mix well to coat. Cover and marinate in the refrigerator for at least 2 hours or overnight.
To make the sauce: Heat oil in a pan over medium heat. Once hot, add the onions and sauté until they are translucent.
Add the ginger-garlic paste and stir for a few seconds.
Add the tomato puree, cumin powder, coriander powder, garam masala, red chili powder, and salt. Stir and bring to a boil. Reduce the heat and let it simmer for about 10 minutes.
Remove the pan from heat and let the sauce cool slightly. Then blend the sauce in a blender or food processor until smooth.
Heat oil in a pan over medium heat. Once hot, add the marinated chicken pieces and cook until they are browned on all sides and cooked through.
Pour the sauce over the cooked chicken and stir to combine. Bring the mixture to a simmer and cook for another 5-7 minutes.
Remove the pan from heat and stir in the heavy cream.
Garnish with fresh cilantro and serve over rice or with naan bread.
Note:
You can use boneless lamb or beef instead of chicken.
Adjust the spiciness level as per your taste preference.
You can also use canned tomatoes instead of tomato puree.
I hope you enjoy this recipe for Chicken Tikka Masala.
