Published: by Absolutely Recipes, in the Birds recipes category.

Chicken Tikka Masala Recipe.

Ingredients:

For the Chicken Tikka:

1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
½ cup plain yogurt
2 tablespoons lemon juice
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon paprika
1 teaspoon ground turmeric
1 teaspoon ground ginger
½ teaspoon cayenne pepper (adjust to taste)
2 cloves of garlic, minced
1 teaspoon salt

For the Masala Sauce:

2 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves of garlic, minced
1 tablespoon grated fresh ginger
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon paprika
½ teaspoon ground cinnamon
½ teaspoon cayenne pepper (adjust to taste)
1 cup tomato puree (passata)
1 cup heavy cream
1 cup water (adjust as needed)
Salt to taste
Fresh cilantro (coriander) leaves for garnish

Recipe Instructions:

Marinate the Chicken:

In a bowl, combine the yogurt, lemon juice, ground cumin, ground coriander, paprika, ground turmeric, ground ginger, cayenne pepper, minced garlic, and salt.
Add the chicken pieces to the marinade and mix until they are well-coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour, or overnight for best results.

Grill or Bake the Chicken:

Preheat your grill or oven to medium-high heat.
If grilling: Thread the marinated chicken pieces onto skewers and grill them for about 10-12 minutes, turning occasionally, until they are cooked through and slightly charred. Remove from heat and set aside.
If baking: Preheat your oven to 400°F (200°C). Place the marinated chicken pieces on a baking sheet lined with parchment paper and bake for about 20-25 minutes, or until the chicken is cooked through and slightly charred. Remove from the oven and set aside.

Prepare the Masala Sauce:

In a large skillet or saucepan, heat the vegetable oil over medium heat.
Add the chopped onion and cook for about 5-7 minutes until it becomes translucent and lightly browned.
Add the minced garlic and grated ginger to the pan and cook for an additional minute until fragrant.
Stir in the ground cumin, ground coriander, ground turmeric, paprika, ground cinnamon, and cayenne pepper. Cook the spices for a minute or two to release their flavors.
Add the tomato puree (passata) to the pan and cook for 2-3 minutes, stirring constantly.
Reduce the heat to low and slowly pour in the heavy cream, stirring continuously to combine with the tomato mixture.
Add water as needed to achieve the desired consistency. Simmer the sauce for 10-15 minutes, allowing the flavors to meld together. Season with salt to taste.

Combine the Chicken and Sauce:

Add the grilled or baked chicken pieces to the simmering masala sauce.
Gently stir to coat the chicken with the sauce. Allow the chicken to simmer in the sauce for another 5-10 minutes to absorb the flavors.
If desired, adjust the consistency of the sauce by adding more water or cream.

Serve and Garnish:

Transfer the Chicken Tikka Masala to a serving dish or individual plates.

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