In the heart of bustling London, a chef sought to impress diners with a new dish. Combining traditional Indian spices with British culinary techniques, he created Chicken Tikka Masala—a harmonious blend of tender grilled chicken and creamy tomato sauce. This fusion dish quickly became a favorite, symbolizing the rich tapestry of cultural exchange. 🍛🇬🇧🇮🇳
Chicken Tikka Masala
Yield: 4 servings
Ingredients:
For the Chicken Marinade:
1½ pounds (700g) boneless, skinless chicken thighs or breasts, cut into 1-inch 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 butter
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 chopped fresh cilantro (coriander leaves)
Salt, to taste
Instructions:
Marinate the Chicken:
In a large bowl, combine the yogurt, ginger-garlic paste, ground cumin, ground coriander, garam masala, turmeric powder, red chili powder, lemon juice, and salt. Mix well to form a marinade.
Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
Cook the Chicken:
Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Arrange the marinated chicken pieces on the rack.
Bake for 15-20 minutes, turning halfway, until the chicken is cooked through and slightly charred. Alternatively, you can grill the chicken on a stovetop grill pan or outdoor grill.
Prepare the Masala Sauce:
In a large pan, heat the oil or butter over medium heat. Add the finely chopped onion and sauté until golden brown.
Stir in the ginger-garlic paste and cook for 1-2 minutes until fragrant.
Add the tomato purée, ground cumin, ground coriander, garam masala, turmeric powder, and red chili powder. Cook the mixture, stirring occasionally, until the oil begins to separate from the masala, about 10 minutes.
Pour in ½ to 1 cup of water to achieve the desired sauce consistency. Bring to a simmer.
Combine and Serve:
Add the cooked chicken pieces to the masala sauce. Stir to coat the chicken evenly. Simmer for 5-7 minutes to allow the flavors to meld.
Stir in the heavy cream or coconut cream and adjust the salt to taste.
Garnish with chopped fresh cilantro. Serve hot with basmati rice, naan, or your preferred flatbread.