Chicken Tikka Masala

Get ready to spice up your life with this Chicken Tikka Masala! Juicy, marinated chicken pieces are grilled to perfection and then simmered in a creamy, spiced tomato sauce. It’s a delightful dance of flavors that’ll have you saying, “Namaste, delicious!” with every bite!

Ingredients

• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 1 teaspoon smoked paprika
• 4 cloves garlic, minced
• 1 tablespoon grated ginger
• 1.5 lb. boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons butter
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon garam masala
• 1 can (15 oz) crushed tomatoes
• 1 cup heavy cream
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Directions

1. In a large bowl, combine 1 cup of plain yogurt, 2 tablespoons of lemon juice, 2 teaspoons of ground cumin, 2 teaspoons of ground coriander, 1 teaspoon of turmeric, 1 teaspoon of garam masala, 1 teaspoon of smoked paprika, 4 cloves of garlic (minced), and 1 tablespoon of grated ginger. Add 1.5 pounds of boneless, skinless chicken thighs (cut into bite-sized pieces) and mix well to coat. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor.
2. Preheat your oven to 425°F (220°C) or heat a grill to medium-high. Thread the marinated chicken pieces onto skewers. Place on a baking sheet lined with foil or directly on the grill. Cook for 15-20 minutes, turning halfway, until the chicken is charred in spots and cooked through.
3. In a large skillet, heat 2 tablespoons of butter over medium heat. Add 1 finely chopped onion and sauté until soft and golden, about 5 minutes. Add 4 minced garlic cloves and 1 tablespoon of grated ginger, cooking for another minute until fragrant. Stir in 2 teaspoons of ground cumin, 2 teaspoons of paprika, and 1 teaspoon of garam masala. Cook for 1 minute, stirring constantly to toast the spices.
4. Pour in 1 can (15 oz) of crushed tomatoes and 1 cup of heavy cream, stirring well to combine. Bring the sauce to a simmer and cook for about 10 minutes, or until thickened slightly.
5. Add the cooked chicken pieces to the sauce and stir to coat them evenly. Simmer for an additional 5 minutes to let the flavors meld together. Season with salt and pepper to taste.
6. Serve the Chicken Tikka Masala hot, garnished with chopped fresh cilantro. Pair it with steamed basmati rice or warm naan bread for a complete meal that’s sure to impress!