Tikka Masala

Chicken tikka masala is a dish consisting of roasted marinated chicken chunks (chicken tikka) in spiced curry sauce. The curry is usually creamy and orange-coloured.

Type of dish: Curry

Place of origin: indian

Serving temperature: Hot

Course: Main course 

Preparation time: 15 min

Cook time 40 min

Making this recipe means that you can have dinner ready on the table within half an hour, plus it’s a family-friendly recipe that even picky eaters will love!

It is then cooked in a tomato sauce that is often creamy (from cream, yogurt, or coconut milk!), and orange in color. This recipe is similar to butter chicken, as both recipes are prepared similarly in a creamy orange sauce. However, chicken tikka masala has more complex flavors whilst butter chicken is milder in flavor and sweeter.

How do you make it?

Ingredients:

CHICKEN MARINADES:

• 7 cube boneless, skinless chicken breasts
• 1 cup
   plain yogurt 
• 2 tablespoons
   lemon juice
• 4 cloves garlic, minced
• 1 tablespoon
   minced ginger
• Salt to taste
• 2 teaspoons
   ground cumin
• 2 teaspoons
   garam masala
• 2 teaspoons
   paprika

Masala SAUCE

• 4 tablespoons
   oil
• 1 large onion, finely chopped
• 2 tablespoons
   minced ginger
• 8 cloves garlic, minced
• 2 teaspoons
   ground cumin
• 2 teaspoons
   ground turmeric
• 2 teaspoons
   ground coriander
• 2 teaspoons
   paprika
• 2 teaspoons
   chili powder
• 1 teaspoon milk powder 
• 2 teaspoons
   garam masala
• 1 tablespoon
   tomato puree
• 3 ½ cups
   tomato sauce 
• 1 ¼ cups
   water 
• 1 cup
   heavy cream
• ¼ cup
   fresh cilantro, for garnish 

Procedure:

Tikka: Cut the chicken into reduced down lumps. Consolidate the cubed chicken with the yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala and mix until very much covered. 

Cover and refrigerate for in any event 2 hour, or overnight. 

Preheat the broiler to 500°F (260°C). Line a high-sided heating dish or simmering plate with material paper. 

Spot the marinated chicken pieces on bamboo or wooden sticks, at that point set them over the readied preparing container, ensuring there is space under the chicken to help circulate the warmth all the more equitably. Prepare for around 15 minutes, until marginally dull earthy colored on the edges. 

Make the sauce: Heat the oil in an enormous pot over medium warmth, at that point sauté the onions, ginger, and garlic until delicate however not carmelized. Add the cumin, turmeric, coriander, paprika, orgeno, bean stew powder, and garam masala and mix continually for around 30 seconds, until the flavors are fragrant. Mix in the tomato puree, milk powder, pureed tomatoes, and 1 ¼ cups of water, at that point heat to the point of boiling and cook for around 5 minutes. Pour in the cream. 

Eliminate the chicken from the sticks and add to the sauce, cooking for another 1-2 minutes. Trimming with cilantro and serve over rice or close by naan bread/ porota.

Make and enjoy this yummy recipe.

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