Indulge in the heavenly flavor of chicken tikka masala: a recipe for 4

Chicken tikka masala, a beloved dish that captures the essence of Indian cuisine, is now within your reach with this comprehensive recipe that serves 4. With its tender chicken morsels bathed in a creamy and flavorful sauce, this dish will tantalize your taste buds and transport you to the vibrant streets of India.

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup plain yogurt
• 1 tablespoon vegetable oil

For the Marinade:

• 1/2 cup plain yogurt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon red chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Sauce:

• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon red chili powder
• 1 (14.5 ounce) can diced tomatoes
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions:

Marinating the Chicken:

1. In a large bowl, combine the chicken, lemon juice, salt, and black pepper. Mix well.
2. In a separate bowl, whisk together the marinade ingredients.
3. Add the marinade to the chicken and mix thoroughly.
4. Cover and refrigerate for at least 30 minutes, or up to overnight.

Cooking the Chicken:

1. Remove the chicken from the marinade and discard the marinade.
2. Heat the vegetable oil in a large skillet over medium-high heat.
3. Add the chicken and cook until browned on all sides.

Preparing the Sauce:

1. Add the onion, garlic, and ginger to the skillet. Cook until softened.
2. Stir in the cumin, coriander, garam masala, turmeric, and red chili powder. Cook for 1 minute, or until fragrant.
3. Add the diced tomatoes and bring to a boil.
4. Reduce heat and simmer for 15 minutes, or until the sauce has thickened.
5. Stir in the heavy cream and season with salt and pepper to taste.

Combining the Chicken and Sauce:

1. Return the chicken to the skillet with the sauce.
2. Stir to coat the chicken in the sauce.
3. Bring to a simmer and cook for 10 minutes, or until the chicken is cooked through.

Serving Suggestions:

Serve chicken tikka masala with your favorite Indian flatbread, such as naan, roti, or paratha. You can also serve it with rice or your preferred side dish.

Variations:

• For a vegetarian version, substitute paneer (Indian cheese) or tofu for the chicken.
• For a spicier dish, add more red chili powder to the marinade or sauce.
• For a creamier sauce, add more heavy cream.

Tips for Success:

• Use fresh, high-quality ingredients for the best flavor.
• Don’t overcook the chicken, as it will become dry and tough.
• Let the sauce simmer for a while to allow the flavors to develop.
• Adjust the spices to your liking.

Information You Need to Know

Q: Can I make this recipe ahead of time?
A: Yes, you can marinate the chicken overnight and cook the sauce up to 2 days ahead of time. When ready to serve, simply reheat the sauce and add the cooked chicken.

Q: What if I don’t have heavy cream?
A: You can substitute coconut milk or evaporated milk.

Q: Can I use boneless, skinless chicken thighs instead of breasts?
A: Yes, you can use either chicken breasts or thighs in this recipe.

Q: What is the best way to store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Q: Can I freeze this dish?
A: Yes, you can freeze the cooked dish for up to 2 months. Thaw overnight in the refrigerator before reheating.