Chicken Tikka Masala complete recipies

Certainly! Here's a complete recipe for Chicken Tikka Masala:

Ingredients:

For the Chicken Tikka:

• 500g (1 lb) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (adjust to your preferred level of spiciness)
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• Salt and pepper to taste
• Skewers (if using wooden skewers, soak them in water for 30 minutes before using)

For the Masala Sauce:

• 2 tablespoons vegetable oil or ghee
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 can (400g) crushed tomatoes
• 1 cup heavy cream or coconut cream (for a dairy-free option)
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 tablespoon dried fenugreek leaves (optional)
• Salt and pepper to taste
• Fresh cilantro (coriander leaves) for garnish
• Cooked basmati rice or naan bread, to serve

Instructions:

For the Chicken Tikka:

1. In a large bowl, combine the yogurt, lemon juice, minced garlic, grated ginger, garam masala, ground cumin, ground coriander, turmeric, paprika, cayenne pepper, salt, and pepper. Mix well to form a marinade.

2. Add the chicken pieces to the marinade, making sure they are evenly coated. Cover the bowl and let it marinate in the refrigerator for at least 1-2 hours or preferably overnight for the best flavor.

3. If you're using wooden skewers, soak them in water for 30 minutes before threading the marinated chicken onto the skewers.

4. Preheat your grill or oven to medium-high heat. Grill the chicken skewers until they are cooked through and slightly charred on the edges. If using the oven, you can broil the chicken on a baking sheet lined with parchment paper for about 15-20 minutes, flipping halfway through.

For the Masala Sauce:

1. In a large skillet or saucepan, heat the vegetable oil or ghee over medium heat. Add the chopped onions and cook until they become soft and translucent.

2. Stir in the minced garlic and grated ginger, and sauté for another minute until fragrant.

3. Add the crushed tomatoes, garam masala, ground cumin, ground coriander, turmeric, paprika, cayenne pepper, salt, and pepper. Mix well and let the sauce simmer for about 10 minutes, allowing the flavors to meld together.

4. Stir in the heavy cream or coconut cream, and add the dried fenugreek leaves if using. Let the sauce simmer for an additional 5 minutes, adjusting the seasoning according to your taste.

   

5. Once the chicken tikka is done grilling or baking, add the cooked chicken pieces to the masala sauce. Simmer for a few more minutes to allow the chicken to soak up the flavors of the sauce.

6. Garnish with fresh cilantro leaves before serving.

To Serve:

Serve the Chicken Tikka Masala over cooked basmati rice or with naan bread. Enjoy this flavorful and comforting Indian dish with friends and family!