Chicken Tikka Masala Recipe

Ingredients:

• 1 pound boneless, skinless chicken breasts, cubed
• 1 cup plain Greek yogurt
• 2 tablespoons lemon juice
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper
• 4 garlic cloves, minced
• 1 inch ginger, minced
• 1 tablespoon vegetable oil
• 1 yellow onion, diced
• 1 can (14.5 oz) diced tomatoes
• 1 cup heavy cream
• Salt and pepper to taste
• Cilantro, chopped (optional)

Instructions:

1. In a large bowl, mix together the yogurt, lemon juice, cumin, paprika, turmeric, cayenne pepper, garlic, and ginger.
2. Add the chicken cubes to the marinade, and mix until well coated. Cover and refrigerate for at least 30 minutes.
3. In a large Dutch oven or saucepan, heat the vegetable oil over medium heat.
4. Add the diced onion and cook until it is translucent (about 5-7 minutes).
5. Add the marinated chicken to the pot, and cook until browned on all sides (about 5-7 minutes).
6. Add the can of diced tomatoes, and stir to combine. Allow the mixture to come to a simmer and cook for 10 minutes.
7. Add the heavy cream to the pot, and stir to combine. Allow the mixture to come to a simmer and cook for an additional 10 minutes (or until the chicken is cooked through).
8. Season with salt and pepper to taste.
9. Garnish with chopped cilantro (optional).

Verdict:

This Chicken Tikka Masala recipe is a rich and creamy classic, with a spicy kick that is well balanced by the tangy yogurt and lemon juice. The flavors meld together beautifully, creating a dish that is both comforting and flavorful. It is perfect for a weeknight dinner, or as a special entree for guests.

Serving Suggestions:

Serve with naan bread or basmati rice to soak up the delicious sauce. A side salad or sautéed vegetables would also make a great accompaniment. Leftovers can be stored in an airtight container in the refrigerator for up to three days, or in the freezer for up to three months.