THE BEST CHICKEN TIKKA MASALA RECIPE

Chicken Tikka Masala was created by a Bangladeshi chef in Glasgow in the 60s. It is a spicy, tomato-based dish seasoned with garlic, ginger, fenugreek and garam masala. In this recipe we used cilantro.  Garam masala is a popular Indian spice blend that usually includes black and white pepper, cloves, cinnamon, mace, cardamom, bay, cumin and coriander

INGREDIENTS:

• For the Chicken Marinade:500g (1 lb) boneless chicken breasts or thighs, cut into bite-sized pieces
  1 cup plain yogurt
  1 tablespoon lemon juice
  2 teaspoons ground cumin
  2 teaspoons ground paprika
  1 teaspoon ground turmeric
  1 teaspoon ground coriander
  1 teaspoon ground garam masala
  1 teaspoon minced garlic
  1 teaspoon grated ginger
  Salt to taste
  
• For the Sauce:2 tablespoons vegetable oil or ghee
  1 large onion, finely chopped
  2 teaspoons minced garlic
  1 tablespoon grated ginger
  2 teaspoons ground cumin
  2 teaspoons ground paprika
  1 teaspoon ground turmeric
  1 teaspoon ground coriander
  1 teaspoon ground garam masala
  1 teaspoon ground cinnamon
  1 teaspoon chili powder (optional, for extra heat)
  1 can (400g/14 oz) crushed tomatoes
  1 cup heavy cream or coconut milk
  Fresh cilantro, chopped (for garnish)
  Salt to taste
  

INSTRUCTIONS:

1. Marinate the Chicken:In a large bowl, combine the yogurt, lemon juice, cumin, paprika, turmeric, coriander, garam masala, minced garlic, grated ginger, and salt.
   Add the chicken pieces to the marinade and mix well to coat.
   Cover and refrigerate for at least 1 hour, preferably overnight for best results.
   
2. Cook the Chicken:Preheat your grill or a skillet over medium-high heat.
   Thread the marinated chicken pieces onto skewers if grilling, or simply cook them in the skillet.
   Grill or cook the chicken until it is cooked through and slightly charred, about 5-7 minutes per side.
   Remove from heat and set aside.
   
3. Prepare the Sauce:Heat the vegetable oil or ghee in a large pan over medium heat.
   Add the chopped onion and sauté until it becomes golden brown and soft, about 5-7 minutes.
   Add the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
   Stir in the ground cumin, paprika, turmeric, coriander, garam masala, cinnamon, and chili powder (if using).
   Cook the spices for about 1 minute to release their flavors.
   
4. Simmer the Sauce:Add the crushed tomatoes to the pan and stir well to combine.
   Bring the sauce to a simmer and let it cook for about 10 minutes, stirring occasionally.
   Stir in the heavy cream or coconut milk and season with salt to taste.
   Simmer for another 5 minutes until the sauce thickens slightly.
   
5. Combine and Serve:Add the cooked chicken pieces to the sauce and stir to coat them evenly.
   Simmer for an additional 5-10 minutes to allow the flavors to meld together.
   Garnish with chopped fresh cilantro.
   
6. Serve:Serve the Chicken Tikka Masala hot with basmati rice or naan bread.