Tikka Masala: A Flavorful Journey through Indian Cuisine

Join us on a flavorful journey through the vibrant and aromatic world of Indian cuisine with our featured dish, Tikka Masala. This classic and beloved Indian curry is renowned for its rich, creamy tomato sauce and tender marinated chicken. Prepare your taste buds for an explosion of flavors as we guide you through the process of creating this iconic dish in your own kitchen.

Ingredients:

For the marinade:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground paprika
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

For the tikka masala sauce:

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 4 cloves of garlic, minced
• 1 tablespoon grated ginger
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons ground paprika
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 can (14 ounces) crushed tomatoes
• 1 cup heavy cream
• Salt to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Marinate the chicken: In a bowl, combine the yogurt, lemon juice, cumin, coriander, paprika, turmeric, garam masala, salt, and black pepper. Add the chicken pieces and mix until well-coated. Cover and refrigerate for at least 2 hours, or overnight for the best flavor.
2. Cook the marinated chicken: Preheat your oven to 425°F (220°C). Arrange the marinated chicken pieces on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the chicken is cooked through and slightly charred. Set aside.
3. Prepare the tikka masala sauce: Heat the vegetable oil in a large skillet or saucepan over medium heat. Add the chopped onion and cook until golden brown, stirring occasionally. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
4. Add the ground cumin, ground coriander, ground paprika, ground turmeric, garam masala, and cayenne pepper to the skillet. Stir well to coat the onions and spices. Cook for 1-2 minutes to release their flavors.
5. Pour in the crushed tomatoes and simmer the sauce for about 10 minutes, allowing it to thicken and develop a rich flavor. If needed, add a little water to adjust the consistency.
6. Stir in the heavy cream and simmer for an additional 5 minutes, ensuring the sauce is well combined and creamy. Taste and season with salt as desired.
7. Add the cooked chicken to the tikka masala sauce and simmer for another 5 minutes, allowing the flavors to meld together.
8. Serve the Tikka Masala over steamed basmati rice or with warm naan bread. Garnish with freshly chopped cilantro for a touch of freshness and a pop of color.