Ingredients:
- 500g boneless chicken breast, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons ginger-garlic paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder (adjust to taste)
- Salt to taste
- 2 tablespoons oil
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1 tablespoon tomato paste
- 1/2 cup heavy cream
- Fresh cilantro leaves for garnish
Instructions:
- In a bowl, mix together yogurt, lemon juice, ginger-garlic paste, ground cumin, ground coriander, garam masala, turmeric powder, chili powder, and salt.
- Add the chicken pieces to the marinade, making sure they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
- Heat oil in a large skillet or pan over medium heat. Add the chopped onion and sauté until golden brown.
- Add the pureed tomatoes and tomato paste to the skillet. Cook until the tomatoes are soft and the mixture thickens, about 5-7 minutes.
- Add the marinated chicken pieces to the skillet along with any remaining marinade. Cook for 8-10 minutes, stirring occasionally, until the chicken is cooked through.
- Pour in the heavy cream and stir well to combine. Simmer for an additional 2-3 minutes.
- Garnish with fresh cilantro leaves before serving.
- Serve hot with rice, naan, or roti.
Enjoy your delicious Chicken Tikka Masala!
