When you think of Indian cuisine, one dish that likely comes to mind is Tikka Masala. It seems as though every Indian restaurant you visit has it on the menu. And for good reason – it’s incredibly delicious. There are many variations of the dish out there, but today I want to share with you two recipes that have caught my eye.
Tikka Masala Recipe #1
First up is a recipe for Tikka Masala that I found on a food blog. It looks absolutely divine. Here’s what you’ll need:
- 2 lbs. boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 2 tbsp. lemon juice
- 2 tsp. ground cumin
- 2 tsp. ground coriander
- 1 1/2 tsp. ground turmeric
- 1 tsp. ground cinnamon
- 1/2 tsp. cayenne pepper
- 2 tbsp. vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tsp. grated fresh ginger
- 1 1/2 cups tomato puree
- 1/2 cup heavy cream
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
To make the dish, start by combining the chicken, yogurt, lemon juice, cumin, coriander, turmeric, cinnamon, and cayenne pepper in a bowl. Marinate the chicken for at least 30 minutes (or up to 24 hours) in the refrigerator.
When you’re ready to cook, heat the vegetable oil in a large pan over medium heat. Add the onion and cook until soft and translucent. Add the garlic and ginger and cook for another minute. Add the tomato puree and bring the mixture to a simmer. Allow it to cook for 10-15 minutes, or until the sauce has thickened slightly.
Add the marinated chicken to the pan and cook until browned on the outside. Add the heavy cream and stir to combine. Allow the mixture to simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened to your liking. Season with salt and pepper to taste.
Serve the Tikka Masala over rice and garnish with chopped fresh cilantro. Yum!
Tikka Masala Recipe #2
The second recipe I want to share with you comes from Bon Appétit. This version of Tikka Masala uses boneless chicken breasts and has a slightly different flavor profile. Here’s what you’ll need:
- 1 1/2 lbs. boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 1/4 cup tomato paste
- 4 garlic cloves, minced
- 1 tbsp. garam masala
- 2 tsp. ground coriander
- 2 tsp. ground cumin
- 1 tsp. paprika
- 1/2 tsp. cayenne pepper
- Salt and pepper to taste
- 3 tbsp. vegetable oil
- 1 large onion, chopped
- 2 cups crushed tomatoes
- 1/2 cup heavy cream
- Chopped fresh cilantro for garnish
Begin by combining the chicken, yogurt, tomato paste, garlic, garam masala, coriander, cumin, paprika, cayenne pepper, salt, and pepper in a bowl. Marinate for at least 30 minutes (or up to 24 hours) in the refrigerator.
When you’re ready to cook, heat the oil in a large pan over medium-high heat. Add the onion and cook until soft and translucent. Add the chicken and cook until browned on the outside. Add the crushed tomatoes and bring the mixture to a simmer. Allow it to cook for 10-15 minutes, or until the chicken is cooked through.
Stir in the heavy cream and allow the mixture to simmer for a few more minutes, until the sauce has thickened slightly. Season with salt and pepper to taste. Serve the Tikka Masala over rice and garnish with chopped fresh cilantro.
There you have it – two delicious recipes for Tikka Masala that are sure to satisfy your cravings. Give them a try and let me know what you think!
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