Chicken Tikka Masala Recipe

Description:

A vibrant, rich, and creamy curry. The chicken is tender and juicy, coated in a fragrant and flavorful sauce. The sauce is a deep reddish-orange hue, speckled with flecks of green cilantro. The coconut milk creates a luxurious creaminess, while the spices provide a warm and aromatic complexity. The dish is served steaming hot, the aroma filling the air with the essence of ginger, garlic, and warming spices. The glistening sauce clings to each piece of succulent chicken, contrasting beautifully with the fluffy white rice. A vibrant garnish of fresh green cilantro adds a pop of color and freshness.

Ingredients:

• - 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• - 1 tbsp ginger, minced
• - 2 cloves garlic, minced
• - 1 tsp ground cumin
• - 1 tsp ground coriander
• - 1/2 tsp turmeric powder
• - 1/4 tsp cayenne pepper (optional)
• - 1 cup plain yogurt
• - 1 tbsp lemon juice
• - Salt and pepper to taste
• - 2 tbsp vegetable oil
• - 1 large onion, finely chopped
• - 1 (14.5 oz) can diced tomatoes, undrained
• - 1 (13.5 oz) can full-fat coconut milk
• - 1/2 cup heavy cream
• - 1 tbsp garam masala
• - Fresh cilantro, chopped (for garnish)
• - Cooked basmati rice, for serving

Instructions:

1. 1. In a large bowl, combine the chicken, ginger, garlic, cumin, coriander, turmeric, cayenne pepper (if using), yogurt, lemon juice, salt, and pepper. Mix well to ensure the chicken is thoroughly coated in the marinade. Cover and refrigerate for at least 30 minutes, or preferably 2-4 hours for maximum flavor.
2. 2. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned on all sides, about 8-10 minutes. Remove the chicken from the skillet and set aside.
3. 3. Add the chopped onion to the skillet and cook until softened and lightly golden, about 5-7 minutes.
4. 4. Stir in the diced tomatoes (undrained) and cook for another 3-5 minutes, allowing the sauce to slightly thicken.
5. 5. Return the chicken to the skillet. Pour in the coconut milk and bring to a simmer. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and tender.
6. 6. Stir in the heavy cream and garam masala. Simmer for another 5 minutes, allowing the sauce to thicken slightly. Taste and adjust seasoning as needed, adding more salt, pepper, or cayenne pepper to your preference.
7. 7. Remove from heat and garnish with fresh cilantro.
8. 8. Serve hot over cooked basmati rice.