Description
Chicken Tikka Masala with Rice
Ingredients
For the Chicken Marinade:
1 lb chicken breasts or thighs (cut into chunks)
1/2 cup plain yogurt
2 tbsp lemon juice
1 tbsp ginger (minced)
1 tbsp garlic (minced)
1 tsp garam masala
1/2 tsp turmeric
1/2 tsp paprika
1/2 tsp cayenne pepper
Salt to taste
For the Masala Sauce:
2 tbsp butter or oil
1 large onion (finely chopped)
3 garlic cloves (minced)
1 tbsp ginger (minced)
2 tsp garam masala
1 tsp cumin
1/2 tsp turmeric
1/2 tsp paprika
1/2 tsp chili powder
1 cup tomato puree or crushed tomatoes
1/2 cup heavy cream
Salt and pepper to taste
For Serving:
2 cups cooked basmati rice
Fresh cilantro (chopped, for garnish)
Directions
Marinate the Chicken: In a bowl, mix yogurt, lemon juice, ginger, garlic, and spices. Add the chicken, coat well, and marinate for at least 30 minutes (or overnight for best flavor).
Cook the Chicken: Heat a skillet over medium heat. Add a little oil and cook the chicken until browned and cooked through. Remove and set aside.
Make the Sauce: In the same skillet, melt butter or heat oil. Sauté onions until golden, then add garlic and ginger. Stir in garam masala, cumin, turmeric, paprika, and chili powder. Cook for 1 minute.
Simmer the Sauce: Add tomato puree and simmer for 10 minutes, stirring occasionally. Pour in heavy cream and simmer for another 5 minutes. Adjust salt and pepper to taste.
Combine: Add the cooked chicken to the sauce and simmer for 5 minutes until coated and heated through.
Serve: Plate over basmati rice and garnish with fresh cilantro.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Calories: 480 kcal per serving
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