Chicken Tikka Masala

Salma Al-OtaibiChef

Ingredients

• 3 boneless, skinless chicken breasts, cut into medium-sized cubes
  3 breast
• 1 cup yogurt
  1 cup
• 1 cup cream
  1 cup
• 250 grams tomato sauce
  250 grams
• 1 tablespoon butter
  1 tablespoon
• 1 tablespoon lemon juice
  1 tablespoon
• 1 clove garlic, minced
  1 clove
• 1 chili pepper, finely chopped
  1 piece
• 1 tablespoon grated ginger
  1 tablespoon
• 4 teaspoons ground cumin
  4 teaspoon
• 1 teaspoon ground cinnamon
  1 teaspoon
• 1 teaspoon garam masala
  1 teaspoon
• 2 teaspoons paprika
  2 teaspoon
• 2 teaspoons red pepper, hot
  2 teaspoon
• 2 teaspoons black pepper
  2 teaspoon
• Salt to taste
  0
• Mint leaves for garnish
  0

Steps

1. 1

   Mix the yogurt in a deep bowl with lemon juice, 2 teaspoons of cumin, cinnamon, hot red pepper, garam masala, black pepper, ginger, and salt. Add the chicken and mix the ingredients well, then cover the bowl and refrigerate for an hour.

   Required Tools:

   🍳

   Deep Bowl

   60 min
2. 2

   Preheat the grill to high heat. Drain the chicken and place it on wooden skewers. Grill the chicken for five minutes on each side.

   Required Tools:

   🍳

   Grill

   🍳

   Wooden Skewers

   10 min
3. 3

   Melt the butter in a deep frying pan. Sauté the garlic and chili for a minute, then add the remaining cumin, paprika, and salt to taste. Pour in the tomato sauce and cream. Let the mixture simmer for about 20 minutes until the sauce thickens. Add the grilled chicken and cook in the sauce for an additional 10 minutes.

   Required Tools:

   Deep Fryer

   30 min
4. 4

   Serve the chicken with the sauce on a serving dish. Garnish with fresh mint leaves and serve.

   5 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags