In the vibrant streets of Delhi, the aroma of sizzling spices fills the air as a street vendor expertly grills marinated chicken over open flames. The smoky scent draws a crowd, eager to savor the rich flavors of Chicken Tikka Masala—a dish that tells the story of India's culinary heritage and its harmonious blend of tradition and innovation. 🍛🔥
Chicken Tikka Masala 🍗🍛
Servings: 4
Ingredients:
For the Chicken Marinade:
1 ½ pounds (680g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
½ cup plain yogurt
1 tablespoon ginger-garlic paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
½ teaspoon turmeric powder
½ teaspoon red chili powder (adjust to taste)
1 tablespoon lemon juice
Salt, to taste
For the Masala Sauce:
2 tablespoons oil or ghee
1 large onion, finely chopped
1 tablespoon ginger-garlic paste
2 cups tomato purée (fresh or canned)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
½ teaspoon turmeric powder
½ teaspoon red chili powder (adjust to taste)
¼ cup heavy cream or coconut cream
2 tablespoons finely ground cashews (optional, for added creaminess)
Salt, to taste
Fresh cilantro leaves, for garnish
Instructions:
Marinate the Chicken:
In a bowl, combine the yogurt, ginger-garlic paste, spices, lemon juice, and salt.
Add the chicken pieces, ensuring they are well coated.
Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
Cook the Chicken:
Grill Method: Thread the marinated chicken onto skewers and grill over medium heat until cooked through, with slight charring.
Oven Method: Preheat the oven to 400°F (200°C). Place the chicken pieces on a baking sheet and bake for 15-20 minutes, turning halfway, until cooked through.
Stovetop Method: Heat a skillet over medium-high heat. Add a little oil and cook the chicken pieces until browned and cooked through.
Prepare the Masala Sauce:
In a large pan, heat the oil or ghee over medium heat.
Add the finely chopped onion and sauté until golden brown.
Stir in the ginger-garlic paste and cook for an additional minute until fragrant.
Add the tomato purée and cook for 5-7 minutes, stirring occasionally, until the oil begins to separate from the sauce.
Mix in the spices: ground cumin, ground coriander, garam masala, turmeric powder, and red chili powder. Cook for 2 minutes to toast the spices.
If using, stir in the finely ground cashews to enhance the creaminess of the sauce.
Pour in the heavy cream or coconut cream, stirring to combine.
Season with salt to taste and simmer the sauce on low heat for 5 minutes, allowing the flavors to meld.
Combine and Serve:
Add the cooked chicken pieces to the masala sauce, stirring gently to coat them evenly.
Simmer for an additional 5 minutes to allow the chicken to absorb the flavors of the sauce.
Garnish with fresh cilantro leaves.
Serve hot with steamed basmati rice, naan, or your preferred flatbread.
Nutritional Information (per serving):
Calories: Approximately 450 kcal
Protein: 35g
Carbohydrates: 12g
Fat: 28g
Fiber: 3g
Sodium: 600mg