Yo, my fellow foodies! Today, I wanna talk to y’all about one of my absolute favorite Indian dishes – Tikka Masala! If you haven’t tried it yet, you’re seriously missing out. And if you have tried it, well then, you already know what’s up.
Now, I was browsing the interwebs for some Tikka Masala inspo, and I stumbled upon these two bomb-looking recipes with some killer pics. So, I thought, why not share the wealth, right? Let’s dive into the deliciousness.
First up, we’ve got this beauty from Indian Delight. I mean, just look at that vibrant sauce coating those succulent chunks of chicken. I’m salivating just thinking about it.
Chicken Tikka Masala
Ingredients:
– 4 boneless chicken breasts, cut into small pieces
– 1 cup plain yogurt
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1 tbsp ginger, minced
– 2 tbsp garam masala
– 1 tbsp ground turmeric
– Salt and pepper
– 1 large onion, diced
– 2 tbsp tomato paste
– 1 can (28 ounces) crushed tomatoes
– 1 cup heavy cream
– Fresh cilantro, chopped
Instructions:
1. Combine the chicken and yogurt in a large bowl. Add olive oil, garlic, ginger, garam masala, turmeric, salt, and pepper. Mix well.
2. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
3. Preheat oven to 400°F. Line a baking sheet with foil and lightly grease it.
4. Spread chicken evenly on the baking sheet and bake for 20 minutes.
5. While the chicken is baking, heat olive oil in a large pot over medium heat. Add onions and sauté until softened.
6. Add garlic and tomato paste, and cook for another few minutes.
7. Add crushed tomatoes and bring to a simmer.
8. Reduce heat to low and add heavy cream, stirring constantly.
9. Add chicken and cilantro to the pot and let simmer for 10 minutes.
10. Serve hot with rice or naan bread.
Next up, we’ve got this recipe from Bon Appétit. Now, I know not everyone is a fan of chicken, so this one’s for all you veggie-loving folks out there.
Vegetarian Tikka Masala
Ingredients:
– 1 head of cauliflower, cut into florets
– 2 tbsp olive oil
– Salt and pepper
– 1 onion, diced
– 4 cloves garlic, minced
– 1 tbsp ginger, minced
– 2 tbsp garam masala
– 1 tbsp ground turmeric
– 1 can (28 ounces) crushed tomatoes
– 1 can (14 ounces) chickpeas, drained and rinsed
– 1 cup heavy cream
– Fresh cilantro, chopped
Instructions:
1. Preheat oven to 400°F. Line a baking sheet with foil and lightly grease it.
2. Toss cauliflower with olive oil, salt, and pepper. Spread evenly on the baking sheet and bake for 25-30 minutes.
3. While the cauliflower is baking, heat olive oil in a large pot over medium heat. Add onions and sauté until softened.
4. Add garlic, ginger, garam masala, turmeric, salt, and pepper. Cook for another few minutes.
5. Add crushed tomatoes and bring to a simmer.
6. Reduce heat to low and add chickpeas and heavy cream, stirring constantly.
7. Add cauliflower and cilantro to the pot and let simmer for 10 minutes.
8. Serve hot with rice or naan bread.
Okay, y’all, my stomach is grumbling just thinking about these recipes. I hope you give ’em a try and let me know how they turn out. Happy cooking!
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