Best chicken Tikka masala recipe

Popular Indian food Chicken Tikka Masala is renowned for its hearty and savory tomato sauce. The instructions for cooking chicken tikka masala at home are as follows:

Ingredients:

For the marinade for the chicken:

700 g of diced, skinless, and boneless chicken thighs or breasts
100 mL of organic yogurt
Lemon juice, two tablespoons
2 tablespoons of cumin powder
2 tablespoons of coriander, ground
1 teaspoon of turmeric, ground
one teaspoon of ground paprika or Kashmiri red chili powder, tasted,
Garam masala, 1 teaspoon

1 salt shakerful

Black pepper, half a teaspoon

4 minced garlic cloves ground;

ginger, grated in a 1-inch piece

To make the sauce:

2 teaspoons of ghee or vegetable oil

1 big onion, diced finely

2 tablespoons of cumin powder

2 tablespoons of coriander, ground

1 teaspoon of turmeric, ground

one teaspoon of ground paprika or Kashmiri red chili powder, tasted,

Garam masala, 1 teaspoon

1 salt shakerful

Black pepper, half a teaspoon

4 minced garlic cloves

ginger, grated in a 1-inch piece

To make the sauce:

2 teaspoons of ghee or vegetable oil

1 big onion, diced finely

2 tablespoons of cumin powder

2 tablespoons of coriander, ground

1 teaspoon of turmeric, ground

1 teaspoon of chili powder or Kashmiri pepper, as desired

Garam masala, 1 teaspoon

one can of diced tomatoes

one cup of cream

Salt as desired

garnish made of fresh coriander leaves

Instructions:

margination of chicken In yoghurt, lemon juice, and The marinade should be prepared by combining ground cumin, ground coriander, ground turmeric, ground paprika or chili powder, garam masala, salt, black pepper, minced garlic, and grated ginger. Include the chicken

Make sure the chicken pieces are thoroughly covered in the marinade before adding them. Cover and chill for at least an hour or overnight for the best results.

Prepare chicken:

Increase the heat on the grill or grills. The chicken pieces should be skewered, then grilled or baked until fully cooked and mildly browned. It should take 10 to 15 minutes, stirring now and then. The chicken can also be seared on a barbecue.

Once done, take the chicken from the skewer and leave it aside.

Make the sauce.

In a big pan or skillet, heat ghee or vegetable oil over medium heat. Add the chopped onion and cook for 5 to 7 minutes, or until tender and transparent.

Add paprika, chili powder, ground turmeric, ground coriander, ground cumin, or ground coriander.

To the pan, add garam masala, ground cumin, ground coriander, ground turmeric, and paprika or chili powder. To brown the spices, cook for 2 to 3 minutes while constantly stirring.

Crushed tomatoes should be added to the pan. Cook for 10 to 20 minutes, stirring regularly, until the sauce thickens and the oil starts to separate from the tomatoes.

Once the sauce is thoroughly cooked, stir in the cream and cook for an additional 5 minutes.

Add salt to the sauce.

Container:

To mix the flavors, add the grilled chicken pieces to the sauce and continue cooking for a few minutes. If preferred, garnish with fresh coriander leaves. Serve rice, naan, or roti alongside hot, handmade chicken tikka masala.