Ingredients:
- 500g boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ginger paste
- 2 teaspoons garlic paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt to taste
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 cup tomato puree
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1 cup heavy cream
- Fresh cilantro leaves, chopped (for garnish)
- Cooked basmati rice or naan bread (for serving)
Instructions:
1.Marinate the Chicken:
- -In a large bowl, combine the yogurt, lemon juice, ginger paste, garlic paste, ground cumin, ground coriander, turmeric powder, garam masala, cayenne pepper, and salt.
- -Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
2.Grill the Chicken:
- -Preheat your grill to medium-high heat. Thread the marinated chicken pieces onto skewers.
- -Grill the chicken skewers for about 8-10 minutes, turning occasionally, until they are cooked through and have a nice charred exterior. Remove from the grill and set aside
3.Prepare the Sauce:
- -In a large skillet or pan, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened and translucent.
- -Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- -Add the tomato puree to the skillet, along with the ground cumin, ground coriander, paprika, turmeric powder, and garam masala. Cook, stirring frequently, for about 5 minutes to allow the flavors to meld together.
- -Pour in the heavy cream, stirring continuously until the sauce is smooth and creamy. Simmer for an additional 5 minutes.
4.Combine Chicken and Sauce:
- -Add the grilled chicken pieces to the sauce, stirring gently to coat them evenly.
- -Allow the chicken tikka masala to simmer for a few more minutes, allowing the flavors to infuse.
5.Serve:
- -Garnish with freshly chopped cilantro leaves.
- -Serve hot with steamed basmati rice or warm naan bread.
