Chicken Tikka Masala is a popular dish that originated in the Indian subcontinent. It consists of marinated and grilled chunks of chicken (chicken tikka) cooked in a creamy tomato-based sauce. The sauce is flavored with various spices, including garam masala, cumin, coriander, and turmeric, among others. The dish is known for its rich and flavorful sauce, which is often creamy and mildly spicy. Chicken Tikka Masala is typically served with rice or bread, such as naan, and is enjoyed in many parts of the world as a favorite Indian dish.

MARINADE

• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground chili powder
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces

MASALA RECIPE

• 3 tablespoons ghee or vegetable oil
• 1 large onion, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• 1 tablespoon grated fresh ginger
• 4 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

HERE’S HOW YOU MAKE IT

1. In a large bowl, combine all marinade ingredients. Add chicken pieces and coat them well. Cover and refrigerate for at least 1 hour, preferably overnight.
2. Preheat the broiler. Place chicken pieces on a baking sheet lined with aluminum foil. Broil for about 15 minutes, turning halfway through, until chicken is cooked through and slightly charred. Set aside.
3. In a large skillet, heat ghee or oil over medium heat. Add onions and sauté until soft and translucent, about 5 minutes.
4. Add cumin, coriander, turmeric, paprika, garam masala, and chili powder. Stir for about 1 minute, until fragrant.
5. Add ginger and garlic, cook for another minute.
6. Stir in crushed tomatoes and simmer for 15-20 minutes, stirring occasionally.
7. Add heavy cream and cooked chicken to the sauce. Simmer for another 10 minutes, until the sauce thickens and the chicken is heated through.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with chopped cilantro. Enjoy with rice or naan bread.