Chicken Tikka Masala with Coconut Milk Recipe

Description:

A vibrant, rich, and creamy curry. The chicken is tender and infused with aromatic spices. The sauce is a beautiful deep orange-red hue, punctuated by flecks of green cilantro. The coconut milk lends a smooth, luxurious texture, while the heavy cream adds a touch of richness. The dish is served steaming hot over fluffy white basmati rice, creating a visually appealing contrast in textures and colors. The aroma is warm and inviting, filled with the fragrance of ginger, garlic, and warming spices.

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 cumin powder
• - 1/2 tsp cayenne pepper (optional)
• - 1/2 tsp salt
• - 1/4 tsp black pepper
• - 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 (13.5 oz) can full-fat coconut milk
• - 1/2 cup heavy cream
• - 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 cubes, yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric, paprika, cumin, cayenne pepper (if using), salt, and pepper. Mix well, ensuring all the chicken pieces are coated evenly. Cover and refrigerate for at least 30 minutes, or preferably for 2-4 hours for maximum flavor.
2. 2. Cook the onions: Heat the vegetable oil in a large skillet or pot over medium heat. Add the chopped onions and cook, stirring occasionally, until softened and lightly golden brown, about 8-10 minutes.
3. 3. Sauté the aromatics: Add the minced garlic and grated ginger to the skillet and cook for another minute, until fragrant.
4. 4. Add the tomatoes and spices: Stir in the undrained diced tomatoes and cook for 5 minutes, allowing the sauce to slightly thicken.
5. 5. Add the marinated chicken: Add the marinated chicken to the skillet and cook, stirring occasionally, until browned on all sides and cooked through, approximately 10-12 minutes.
6. 6. Simmer in coconut milk: Pour in the coconut milk and bring to a simmer. Reduce heat to low, cover, and let it simmer gently for 15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
7. 7. Stir in cream and cilantro: Stir in the heavy cream and cook for another 2-3 minutes, until heated through. Remove from heat and stir in the chopped cilantro.
8. 8. Serve: Serve the Chicken Tikka Masala hot over cooked basmati rice. Garnish with extra cilantro if desired.