Here's a classic recipe for Chicken Tikka Masala:
Ingredients:
For the Chicken:
500 grams boneless chicken, cut into bite-sized pieces
1 cup yogurt
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala
1 teaspoon cumin powder
Salt to taste
Juice of 1 lemon
2 tablespoons vegetable oil
For the Masala:
2 tablespoons vegetable oil
1
large onion, finely chopped
1 tablespoon ginger-garlic paste
2 tomatoes, pureed
1 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1 teaspoon garam masala
1 cup heavy cream or 1/2 cup yogurt (for a lighter version)
Salt to taste
Fresh coriander leaves for garnish
Kasoori methi (dried fenugreek leaves), optional
Instructions:
Marinate the Chicken:
Mix the yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, cumin powder, salt, and lemon juice in a bowl.
Add the chicken pieces to this mixture, ensuring each piece is well coated.
Marinate for at least 2
hours, or overnight in the refrigerator for better flavor absorption.
Cooking the Chicken:
Preheat your oven to 200°C (400°F) or heat a grill pan if you prefer grilling.
Thread the marinated chicken onto skewers or place on a baking tray lined with foil.
Brush with oil.
Bake or grill for about 20-25 minutes until cooked through, turning once if grilling. If baking, you might want to broil for the last few minutes to get a nice char.
Preparing the Masala:
Heat oil in a large pan over medium heat.
Add cumin seeds and let them splutter.
Add chopped onions and sauté until they turn golden brown.
Stir in ginger-garlic paste, cook for a couple of minutes until the raw smell disappears.
Add the pureed tomatoes, coriander powder, turmeric, red chili powder, and salt.
Cook until the oil begins to separate from the masala.
Lower the heat, pour in the cream or yogurt, and stir well. If using yogurt, make sure to add it slowly while stirring to prevent curdling.
Add garam masala, and if using, a pinch of kasoori methi.
Add the grilled/baked chicken pieces to the sauce, mix well, and let it simmer for about 10 minutes for the flavors to meld.
Serving:
Garnish with fresh coriander leaves.
Serve hot with naan, roti, or basmati rice.
Enjoy your homemade Chicken Tikka Masala! Remember, the key to a great dish is in the marination, so don't rush that step.
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