Recipe for chicken tikka masala

 

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-size pieces
• 1 cup plain yogurt
• 1 tbsp lemon juice
• 1 tbsp garam masala
• 2 tsps ground cumin
• 1 tsp ground coriander
• 1 tsp cayenne pepper
• 1 tsp paprika
• 1 tsp salt
• 3 tbsp ghee or vegetable oil

For the sauce:

• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 tbsp garam masala
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tbsp tomato paste
• 1 (14.5 oz) can diced tomatoes
• 1 cup heavy cream
• Cilantro for garnish

Instructions:

1. In a bowl, mix the chicken with yogurt, lemon juice and all the spices. Cover and marinate for at least 30 minutes up to overnight.
2. In a skillet over medium-high heat, heat the ghee. Cook the chicken in batches until browned and cooked through, about 2-3 minutes per side. Remove and set aside.
3. In the same skillet, sauté the onions for 5 minutes until soft and translucent. Add the garlic and cook for 1 minute until fragrant.
4. Stir in the garam masala, cumin and paprika. Cook for 30 seconds to bloom the spices.
5. Add the tomato paste and canned tomatoes. Simmer for 10 minutes.
6. Stir in the cream and chopped cilantro. Simmer for 5 more minutes.
7. Add the cooked chicken and stir to coat in the sauce. Cook for a few more minutes until heated through.
8. Garnish with cilantro and serve over basmati rice. Enjoy!