This is best chicken tikka masala recipe I've ever tried! It's authentic and tastes just like th from www.pinterest.com
Description
Chicken tikka masala is a popular Indian dish that is enjoyed by many around the world. It is a flavorful and aromatic dish that is made with tender chunks of chicken that are marinated in a blend of spices and yogurt. The chicken is then cooked in a creamy tomato-based sauce that is infused with more spices and herbs. This recipe is an authentic version of chicken tikka masala that will leave you with a mouth-watering and satisfying meal.
Prep Time
The prep time for this dish is approximately 20 minutes.
Cook Time
The cook time for this dish is approximately 40 minutes.
Ingredients
For the marinade:
1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1/2 cup plain yogurt
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
For the sauce:
2 tablespoons oil
1 onion, finely chopped
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 (14 oz) can crushed tomatoes
1/2 cup heavy cream
2 tablespoons butter
Fresh cilantro, chopped (optional garnish)
Equipment
Large mixing bowl
Whisk
Skewers (if grilling)
Large skillet or wok
Wooden spoon or spatula
Blender (optional)
Method
1. In a large mixing bowl, whisk together the yogurt, ginger paste, garlic paste, cumin, coriander, turmeric, paprika, cayenne pepper, and salt until well combined. 2. Add the chicken pieces to the bowl and toss to coat evenly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to overnight). 3. If grilling the chicken, preheat the grill to medium-high heat. Thread the chicken pieces onto skewers and grill for 12-15 minutes, turning occasionally, until cooked through and slightly charred. If cooking the chicken in a skillet or wok, heat 2 tablespoons of oil over medium-high heat. Add the chicken pieces (without skewers) and cook for 6-8 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside. 4. In the same skillet or wok, heat 2 more tablespoons of oil over medium-high heat. Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and lightly browned. Add the ginger paste, garlic paste, cumin, coriander, turmeric, paprika, cayenne pepper, and salt. Cook for 1-2 minutes, stirring constantly, until fragrant. 5. Add the crushed tomatoes to the skillet and stir to combine. Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly. 6. If using a blender, transfer the sauce to a blender and blend until smooth. Return the sauce to the skillet and place over medium heat. Add the cooked chicken to the skillet and stir to coat evenly with the sauce. Add the heavy cream and butter to the skillet and stir until the butter has melted and the sauce is smooth and creamy. 7. Serve the chicken tikka masala hot, garnished with fresh cilantro if desired.
Notes
This recipe can be adjusted to your personal preference for the level of spiciness. If you prefer a milder dish, reduce or omit the cayenne pepper. If you prefer a spicier dish, increase the amount of cayenne pepper or add some chopped fresh chili peppers.
Q: Can I use chicken thighs instead of chicken breasts? A: Yes, you can use either chicken breasts or chicken thighs for this recipe. Q: Can I make this dish ahead of time? A: Yes, you can make the chicken tikka masala ahead of time and store it in the refrigerator or freezer until ready to serve. Reheat the dish in a skillet or microwave until heated through. Q: Can I freeze this dish? A: Yes, you can freeze the chicken tikka masala. Allow the dish to cool completely before transferring it to an airtight container or freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Recipe Tips
- For a smoky flavor, you can grill the chicken over charcoal instead of gas. - If you don't have ginger and garlic paste, you can substitute with grated fresh ginger and minced garlic. - To make the dish more authentic, you can use ghee instead of oil and cream instead of heavy cream. - For a thicker sauce, you can add a tablespoon of cornstarch to the sauce before adding the chicken. - Serve the chicken tikka masala with rice and/or naan bread for a complete meal.
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