HOW TO MAKE TO MAKE CHICKEN TIKKA MASALA.

Chicken Tikka Masala is a popular dish in Indian cuisine, characterized by roasted marinated chicken pieces served in a rich tomato and cream-based sauce. Here’s a recipe for preparing Chicken Tikka Masala:

Ingredients:

For the Chicken Marinade:

1.5 lbs (700g) boneless and skinless chicken breasts or thighs, cut into bite-sized pieces
1 cup plain yogurt (preferably full-fat)
3 cloves garlic, minced
1 tbsp ginger, minced
2 tsp ground turmeric
1 tsp ground cumin
1 tsp ground paprika
1 tsp garam masala
1 tsp ground coriander
1 tsp chili powder (or to taste)
Salt to taste
Juice of 1 lemon
For the Sauce:

2 tbsp vegetable oil or ghee
1 large onion, finely chopped
3 cloves garlic, minced
1 tbsp ginger, minced
2 tsp ground turmeric
2 tsp ground cumin
2 tsp paprika
2 tsp garam masala
1 can (14 oz/400g) crushed tomatoes or passata
1 cup heavy cream or coconut milk
Salt and sugar, to taste
Fresh cilantro (coriander leaves) for garnish
Instructions:

Marinating the Chicken:

In a large bowl, combine all the marinade ingredients (yogurt, garlic, ginger, spices, lemon juice, and salt). Mix until smooth.
Add the chicken pieces to the marinade and ensure they are fully coated. Cover the bowl and refrigerate for at least 1 hour, but ideally 4 hours or overnight.
Cooking the Chicken:

Preheat your grill or broiler.
Remove the chicken pieces from the marinade and thread them onto skewers.
Grill or broil the chicken until they have charred spots but are not entirely cooked through (they’ll continue cooking in the sauce). Set aside. If you don’t have a grill, you can also cook them in a hot skillet until browned on all sides.
Preparing the Sauce:

In a large pan or skillet, heat the vegetable oil or ghee over medium heat.
Add the finely chopped onions and sauté until they are translucent and golden.
Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
Add the spices (turmeric, cumin, paprika, garam masala) and stir well for a minute.
Pour in the crushed tomatoes or passata. Mix well, and let it simmer for 10-15 minutes, stirring occasionally.
Reduce the heat and stir in the heavy cream or coconut milk. Season with salt and a pinch of sugar to taste.
Add the grilled chicken pieces to the sauce and simmer for another 10 minutes until the chicken is fully cooked and the sauce has thickened.
Serving:

Garnish with fresh cilantro.
Serve hot with basmati rice, naan, or your preferred side.
Notes:

You can adjust the level of spiciness by increasing or decreasing the chili powder.
For a richer flavor, use ghee instead of vegetable oil when preparing the sauce.
Enjoy your homemade Chicken Tikka Masala!