Ingredients
- Chicken breasts: 2 lbs, cut into 1-inch cubes
- Plain yogurt: 1 cup
- Tikka Masala Paste: 4 tbsp (store-bought or homemade)
- Lemon juice: 1 tbsp
- Heavy cream: 1/2 cup
- Tomato puree: 1 (14.5 oz) can
- Garam Masala: 1 tsp
- Vegetable oil: 2 tbsp
Instructions
- Step 1: In a bowl, combine the chicken, yogurt, tikka masala paste, and lemon juice. Mix well, ensuring the chicken is fully coated. Cover and marinate in the refrigerator for at least 2 hours, or preferably overnight.
- Step 2: Preheat your oven broiler or grill. Thread the marinated chicken onto skewers. Broil or grill for 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
- Step 3: While the chicken is cooking, heat the vegetable oil in a large pan or pot over medium heat. Add the tomato puree and cook for 5 minutes, stirring occasionally.
- Step 4: Reduce the heat to low and stir in the heavy cream and garam masala. Simmer for another 5 minutes, stirring frequently, until the sauce has thickened slightly.
- Step 5: Add the cooked chicken skewers to the sauce, ensuring they are fully coated. Simmer for a final 2-3 minutes.
- Step 6: Serve hot with basmati rice or naan bread. Garnish with fresh cilantro (optional).
Notes
- Store leftover Chicken Tikka Masala in an airtight container in the refrigerator for up to 3 days for best flavor.
- When reheating, add a splash of water or milk to the sauce to prevent it from drying out and to restore its creamy consistency.
- Serve this dish with a side of fluffy basmati rice and warm naan bread for dipping into the flavorful sauce.
- For extra flavor, try adding a pinch of Kashmiri chili powder to the marinade for a vibrant color and mild heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American