Ingredients
- Chicken breasts, boneless and skinless: 2 lbs, cut into 1-inch cubes
- Plain yogurt: 1 cup
- Tikka Masala Paste: 4 tablespoons (store-bought or homemade)
- Heavy cream: 1 cup
- Diced tomatoes: 1 (14.5 oz) can
- Onion: 1 large, finely chopped
- Garlic: 2 cloves, minced
- Ginger: 1 inch piece, grated
Instructions
- Step 1: Marinate the chicken: In a bowl, combine the chicken with the yogurt and 2 tablespoons of Tikka Masala paste. Mix well and marinate in the refrigerator for at least 2 hours, or preferably overnight.
- Step 2: Cook the chicken: Preheat oven to 400°F (200°C). Thread the marinated chicken onto skewers and bake for 15-20 minutes, or until cooked through and slightly charred. Alternatively, you can pan-fry the chicken in a little oil until cooked.
- Step 3: Prepare the sauce: In a large pan or pot, sauté the chopped onion until softened and translucent. Add the minced garlic and grated ginger and cook for another minute until fragrant.
- Step 4: Simmer the sauce: Stir in the remaining 2 tablespoons of Tikka Masala paste and cook for 1 minute. Add the diced tomatoes and simmer for 10 minutes, stirring occasionally.
- Step 5: Finish the dish: Stir in the heavy cream and bring to a simmer. Add the cooked chicken to the sauce and simmer for another 5 minutes, allowing the flavors to meld.
- Step 6: Serve: Serve hot with rice or naan bread. Garnish with fresh cilantro if desired.
Notes
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Gently reheat the Tikka Masala in a saucepan over low heat, adding a splash of water or cream if needed to loosen the sauce.
- Serve this creamy delight with fluffy basmati rice and warm naan for dipping up every last bit of sauce.
- Don't skip the overnight marinade; it's the secret to truly tender and flavorful chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American