Chicken Tikka Masala Supreme

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Chicken Tikka Masala Supreme Recipe

Description:

A vibrant and aromatic dish, the Chicken Tikka Masala Supreme is a visual feast. The rich, creamy tomato-based sauce clings beautifully to the tender, flavorful chicken pieces, creating a delightful contrast in textures. The deep orange-red hue of the sauce is punctuated by the bright green of the cilantro garnish, making it an appetizing and colorful presentation. The aroma of warming spices like garam masala and paprika fills the air, enhancing the overall sensory experience. Served with fluffy white basmati rice, the dish offers a satisfying and delicious culinary journey.


Ingredients:

  • - 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • - 1 cup plain yogurt
  • - 2 tbsp lemon juice
  • - 1 tbsp ginger-garlic paste
  • - 1 tbsp garam masala
  • - 1 tsp turmeric powder
  • - 1 tsp paprika
  • - 1 tsp red chili powder (adjust to taste)
  • - 1 tsp salt (or to taste)
  • - 2 tbsp vegetable oil
  • - 1 large onion, finely chopped
  • - 2 cloves garlic, minced
  • - 1 inch ginger, grated
  • - 1 (14.5 oz) can diced tomatoes, undrained
  • - 1 cup heavy cream
  • - 1/2 cup water
  • - 1/4 cup chopped cilantro, for garnish
  • - Cooked basmati rice, for serving

Instructions:

  1. 1. Marinate the chicken: In a large bowl, combine the chicken, yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric, paprika, chili powder, and salt. Mix well, ensuring the chicken is thoroughly coated. Cover and refrigerate for at least 30 minutes, or preferably overnight for maximum flavor.
  2. 2. Cook the chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned and cooked through (about 8-10 minutes). Remove the chicken from the skillet and set aside.
  3. 3. Sauté the onions: Add the chopped onions to the skillet and sauté until softened and lightly golden brown (about 5-7 minutes).
  4. 4. Add aromatics: Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
  5. 5. Add tomatoes and spices: Add the canned diced tomatoes (undrained) to the skillet. Bring to a simmer and cook for 5 minutes, allowing the sauce to slightly thicken.
  6. 6. Create the sauce: Stir in the heavy cream and water. Bring to a gentle simmer, reduce heat to low, and let the sauce simmer for 10 minutes, stirring occasionally, until it thickens to your desired consistency.
  7. 7. Combine chicken and sauce: Return the cooked chicken to the skillet. Stir gently to coat the chicken evenly in the creamy tomato sauce. Simmer for another 5 minutes to allow the flavors to meld.
  8. 8. Garnish and serve: Garnish with chopped cilantro. Serve hot over cooked basmati rice.

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