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Outstanding Chicken Tikka Masala
I've gotta tell you about this mind-blowing Chicken Tikka Masala. It's basically juicy chicken chunks swimming in the tastiest spiced tomato cream gravy ever. You'll get restaurant-worthy flavors right in your home kitchen. This one-pot meal will definitely become the comfort food you crave again and again.
What Makes This So Good
This isn't your average chicken meal, folks. The yogurt bath makes your chicken so soft it falls apart in your mouth, and that gravy? Oh my. It's got that perfect rich-spicy balance that works for everything from weeknight dinners to fancy get-togethers.
Ingredients List
- The Base: Two pounds chicken thighs for maximum juiciness.
- The Tenderizer: Cup of plain yogurt for the marinade.
- The Flavor Mix: Garam masala, turmeric, coriander, cumin and Kashmiri chili.
- The Aromatics: Minced garlic and freshly grated ginger.
- The Foundation: One large onion chopped small.
- The Body: Cup of tomato puree for richness.
- The Luxury: Half cup heavy cream to make it smooth.
- The Richness: Two tablespoons butter for velvety texture.
- The Starter: Just a splash of vegetable oil.
- The Finishing: Cilantro to sprinkle on top.
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Cooking Instructions
- Create Your Marinade
- Combine yogurt with spices, garlic and ginger, slather it on the chicken and let it sit for at least an hour.
- Brown Your Chicken
- Heat your pan until it's really hot, then brown the chicken pieces and put them aside.
- Start Your Sauce
- Drop in butter, cook the onions till they're soft, then add the garlic, ginger and all your spices.
- Get Saucy
- Add tomato puree and let everything bubble away to build up those amazing flavors.
- Mix Everything
- Pour in the cream, put chicken back in, and let it all simmer until it's just right.
- Wrap It Up
- Taste and fix the salt, scatter fresh cilantro, and serve while it's hot.
Great Side Options
This dish goes amazingly well with soft naan bread or fluffy basmati rice. Wanna go all out? Add a side of cool cucumber raita, a simple tomato salad, or some oven-roasted veggies. Feeling creative? Switch chicken for paneer, tofu, or even some juicy shrimp.
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Frequently Asked Questions About the Recipe
- → Does marinating in yogurt matter?
Yogurt softens the chicken and helps the spices stick better. It’s worth doing, even for a short time—it really boosts flavor!
- → Can I swap thighs for chicken breasts?
You can, but thighs are juicier. If you go with breasts, be sure to cook just until done so they don’t dry out.
- → What’s Kashmiri chili used for?
It’s mild but gives a deep red hue. Regular chili powder works too; just adjust if you want less spice.
- → Can I skip or lighten the cream?
To cut calories, replace cream with evaporated milk. It’ll be a little less rich but still incredibly tasty.
- → Why not cook all the chicken together?
Cooking in smaller batches lets the chicken brown nicely instead of steaming, which keeps the great texture and flavor intact.