Chicken Tikka Masala Recipe

Chicken Tikka Masala 


 Ingredients:

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

1 cup plain yogurt

1 tbsp minced garlic

1 tbsp minced ginger

1 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp paprika

1/2 tsp cayenne pepper

Salt and pepper to taste

2 tbsp vegetable oil

1 large onion, diced

2 tbsp tomato paste

1 cup canned crushed tomatoes

1 cup heavy cream

1 cup heavy cream

1/4 cup chopped fresh cilantro

Instructions:


In a large bowl, mix together the yogurt, garlic, ginger, turmeric, cumin, coriander, paprika, cayenne pepper, salt, and pepper. Add the chicken pieces and stir to coat. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.


Heat the vegetable oil in a large skillet over medium heat. Add the marinated chicken pieces and cook until browned on all sides and cooked through, about 8-10 minutes. Remove the chicken from the skillet and set aside.In the same skillet, add the diced onion and cook for 5-7 minutes, or until the onion is soft and translucent.


Add the tomato paste to the skillet and cook for another 2-3 minutes, stirring constantly. Add the canned crushed tomatoes and bring the mixture to a simmer. Cook for 10-15 minutes, or until the sauce has thickened.


Add the cooked chicken pieces to the skillet and stir to combine. Add the heavy cream and continue to simmer for another 10 minutes, or until the sauce has thickened to your liking.


Garnish the chicken tikka masala with chopped cilantro and serve over rice or with naan bread.Enjoy your homemade chicken tikka masala without an oven!



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