Craving indian delights? try this blender-magic chicken tikka masala recipe

Indulge in the tantalizing flavors of India with our exclusive chicken tikka masala recipe blender. This culinary masterpiece combines the succulent flavors of marinated chicken with a rich and creamy tomato-based sauce, all effortlessly blended to perfection in your trusty blender.

The Magic of the Blender

The secret to this recipe lies in the blender’s ability to emulsify the sauce, creating a smooth and velvety texture that clings to every bite of chicken. By blending the sauce, you eliminate the need for hours of simmering, allowing you to enjoy a restaurant-quality dish in a fraction of the time.

Ingredients for Perfection

For the Chicken:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup plain yogurt
• 1 tablespoon lemon juice
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Sauce:

• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 (28-ounce) can diced tomatoes
• 1 cup heavy cream
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste

Step-by-Step Instructions

Marinating the Chicken

1. In a large bowl, combine the chicken, yogurt, lemon juice, cumin, coriander, turmeric, garam masala, salt, and pepper.
2. Mix well to coat the chicken and let it marinate for at least 30 minutes, or up to overnight in the refrigerator.

Blending the Sauce

1. In a blender, combine the onion, garlic, ginger, tomatoes, heavy cream, cumin, coriander, turmeric, cayenne pepper (if using), salt, and pepper.
2. Blend on high speed until the sauce is smooth and creamy.

Cooking the Chicken

1. Heat a large skillet over medium heat.
2. Remove the chicken from the marinade and discard any excess.
3. Add the chicken to the skillet and cook until browned on all sides.

Combining the Chicken and Sauce

1. Pour the blended sauce over the browned chicken.
2. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.

Serving and Garnishing

1. Serve the chicken tikka masala hot with rice or naan bread.
2. Garnish with fresh cilantro or chopped almonds for an extra touch of flavor.

Tips for Success

• For a spicier dish, add more cayenne pepper to the sauce.
• If you don’t have heavy cream, you can substitute milk or coconut milk.
• To make the chicken even more tender, marinate it for longer.
• Leftover chicken tikka masala can be stored in the refrigerator for up to 3 days.

Variations

• Chicken Tikka Masala with Vegetables: Add chopped vegetables such as carrots, bell peppers, or peas to the sauce.
• Vegan Chicken Tikka Masala: Use tofu or tempeh instead of chicken.
• Creamy Chicken Tikka Masala: Add an extra cup of heavy cream for a richer sauce.

In a nutshell

Embrace the culinary wonders of India with our effortless chicken tikka masala recipe blender. This recipe is a testament to the power of blending, transforming simple ingredients into a flavorful and satisfying dish. Enjoy the convenience of a blender while savoring the authentic taste of chicken tikka masala.

Frequently Asked Questions

Q: Can I use a different type of meat for this recipe?
A: Yes, you can use boneless, skinless chicken thighs, turkey breast, or paneer (Indian cheese).

Q: How long can I marinate the chicken?
A: You can marinate the chicken for as little as 30 minutes or up to overnight. Longer marinating time will result in more tender chicken.

Q: What if I don’t have a blender?
A: You can still make the sauce without a blender, but it will not be as smooth. Chop the onion, garlic, and ginger finely and simmer them in a saucepan until softened, then add the tomatoes, heavy cream, and spices.