This authentic chicken tikka masala dish follows an old family recipe.
Ingredients
- plain yogurt: 0.25 cup
- Garam Masala: 2 tsp
- paprika: 2 tsp
- black pepper: 0.5 tsp (freshly ground)
- salt: 0.5 tsp
- cayenne pepper: 0.5 tsp
- ground coriander: 0.5 tsp
- skinless, boneless chicken breast: 1 pound (cut into 1-inch strips)
- vegetable oil: 3 Tbsp
- cumin seeds: 1 tsp
- onion: 1 piece (chopped)
- green Chili peppers: 2 piece (minced)
- garlic: 3 clove (minced)
- ginger: 1 Tbsp (fresh; grated)
- Roma tomatoes: 2 medium (diced)
- tomato paste: 0.5 cup
- water: 0.25 cup
- Garam Masala: 1 tsp
- ground coriander: 0.5 tsp
- ground turmeric: 0.5 tsp
- salt: 0.5 tsp (to taste)
- heavy whipping cream: 0.5 cup
- cilantro: 0.5 bunch (chopped, fresh)
Metric Conversion
Stages of cooking
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Make the chicken: Combine yogurt, garam masala, paprika, black pepper, salt, cayenne pepper, and coriander in a large bowl. Add chicken strips and toss to coat. Cover and marinate in the refrigerator for 2 hours.
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Preheat the oven to 450 degrees F (230 degrees C). Grease a rimmed baking sheet.
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Remove chicken from marinade and place onto the prepared baking sheet, leaving space between each piece.
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Bake in the preheated oven until browned and no longer pink inside, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and set aside.
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Make the sauce: Heat oil in a large skillet over medium heat. Add cumin seeds and cook, sirring gently, until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Add chile peppers, garlic, and ginger; continue to cook and stir until onion is browned, 15 to 20 minutes. Stir in tomatoes, tomato paste, and water; cook, stirring occasionally, until tomatoes begin to break down, about 10 minutes.
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Add garam masala, coriander, turmeric, and salt, then stir in chicken and cream until well combined; cover and simmer for 10 minutes. Garnish with cilantro.
