Classic Chicken Tikka Masala
Tradicionalno jelo · Indian
A beloved Indian classic featuring tender marinated chicken pieces simmered in a rich, creamy, and spiced tomato-based sauce. This version focuses on traditional flavors and techniques.
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Sastojci
- Chicken breast or thighs1.5 lbs
- Plain yogurt1 cup
- Lemon juice2 tbsp
- Ginger1 tbsp, grated
- Garlic1 tbsp, minced
- Garam masala1 tsp
- Turmeric powder1 tsp
- Cumin powder1 tsp
- Cayenne pepper1/2 tsp
- Saltto taste
- Vegetable oil or Ghee2 tbsp
- Onion1 large, finely chopped
- Tomatoes1 (28 oz) can crushed tomatoes
- Heavy cream1/2 cup
- Fenugreek leaves (Kasuri Methi)1 tbsp, crushed
- Fresh cilantrofor garnish
Koraci
- 1
Cut chicken into bite-sized pieces. In a bowl, combine yogurt, lemon juice, ginger, garlic, garam masala, turmeric, cumin, cayenne, and salt. Add chicken, toss to coat, and marinate for at least 30 minutes (or up to overnight in the refrigerator).
- 2
Thread chicken onto skewers (if grilling/broiling) or prepare to pan-fry. Cook chicken until browned and cooked through. Set aside.
- 3
In a large pot or Dutch oven, heat oil or ghee over medium heat. Add chopped onion and sauté until softened and lightly golden, about 8-10 minutes.
- 4
Stir in the crushed tomatoes. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
- 5
Add the cooked chicken pieces to the tomato sauce. Stir in the heavy cream and crushed fenugreek leaves. Simmer gently for 10-15 minutes, allowing flavors to meld.
- 6
Adjust salt to taste. Garnish generously with fresh cilantro before serving.
