Recipe Chicken Tikka Masala

Chicken Tikka Masala is a beloved dish in Indian cuisine, known for its rich, flavorful sauce and tender chicken. This recipe combines spices, yogurt, and a creamy tomato sauce to create a comforting and delicious meal.

Ingredients

For the Chicken Marinade:

• Chicken thighs (boneless, skinless): 8 pieces
• Garlic: 3 cloves, minced
• Fresh ginger: 1 tablespoon, grated
• Natural yogurt (unsweetened): 120 grams
• Lime or small lemon: 1, juiced

For the Spice Mix:

• Black peppercorns: 1/4 teaspoon
• Nutmeg: 1/4 teaspoon
• Cumin seeds: 1 teaspoon
• Dried red chilies: 2-3
• Cloves: 4
• Cardamom pods: 2
• Ground cinnamon: 2/3 teaspoon

For the Sauce:

• Onion: 2 small, finely chopped
• Garlic: 3 cloves, minced
• Fresh ginger: 1 tablespoon, grated
• Ground paprika: 1/2 teaspoon
• Ground black pepper: 1/4 teaspoon
• Tomatoes (canned, with juice): 400 grams
• Yogurt: 50 grams
• Heavy cream (20-30%): 100 ml
• Salt: to taste
• Fresh cilantro: for garnish

Method

1. Prepare the Spice Mix: In a spice grinder or coffee mill, grind the black peppercorns, nutmeg, cumin seeds, dried red chilies, cloves, cardamom pods, and cinnamon into a fine powder. Set aside.
2. Marinate the Chicken: In a bowl, mix the grated ginger, minced garlic, yogurt, and lime juice. Add half of the spice mix to this mixture. Cut the chicken into bite-sized pieces and coat them in the marinade. Cover and refrigerate for at least 30 minutes.
3. Cook the Chicken: Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or foil. Arrange the marinated chicken pieces on the sheet and bake for 20-30 minutes, or until the chicken is cooked through and juices run clear.
4. Make the Sauce: While the chicken is baking, heat 2 tablespoons of vegetable oil in a saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, for 3-4 minutes until softened. Add the minced garlic, grated ginger, paprika, black pepper, and the remaining spice mix. Cook for 1 minute, stirring frequently.
5. Add Tomatoes and Simmer: Add the crushed tomatoes and their juice to the saucepan, along with 100 ml of water. Simmer over medium heat for 2-3 minutes. Stir in the yogurt and bring the mixture to a gentle boil.
6. Combine Chicken and Sauce: Once the chicken is cooked, transfer it to the saucepan with the sauce. Add salt to taste. If the sauce is too thick, add a little more water. Simmer for a couple of minutes.
7. Finish the Sauce: Stir in the heavy cream and bring the sauce back to a boil. Remove from heat and garnish with chopped fresh cilantro.
8. Serve: Enjoy the Chicken Tikka Masala hot with steamed rice or naan bread.

Bon appétit!