Chicken Tikka Masala

Once upon a time, I attempted a similar recipe for my wife since this is one of her absolute favorite meals, and let's just say this time was WAY more successful than the first. The first time the flavor wasn't there (probably due to the fact that when I opened my turmeric, it exploded all over me... not my finest moment, but it gave my wife a laugh), and I did not time anything about the meal correctly.

This time around though, was definitely an improvement, but still some take aways that I need to work on. First off, I did not cook the tomato sauce long enough, so it still had that acidic tang to it. My timing was better, but I still need to work on making sure I don't but the rice on so early that it dries out too much. However, I would have to give myself a B- overall grade. This time the flavor was there (besides undercooking the tomato sauce) and the addition to a Naan bread really pulled everything together.

I think the biggest takeaway point for myself is this: Taste everything that you are cooking to make sure it is ready (no one likes when something doesn't taste right, so don't be afraid to confirm everything). Overall, I am pretty happy with how this one turned out. I still wish I had a bigger kitchen, but one day we will get there!

I will share the recipe below that I got the recipe from below just in case anyone wants to take a crack at it later on, but also of course so I do not have to remember when I got it the first time!

For the marinade:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

• 1 cup plain yogurt (full-fat or Greek yogurt works best)

• 2 tbsp fresh lemon juice

• 2 tbsp vegetable oil

• 4 cloves garlic, minced (don’t be shy with the garlic)

• 1-inch piece fresh ginger, grated (about 1 tablespoon)

• 1 tbsp garam masala

• 1 tsp ground cumin

• 1 tsp paprika (for color and mild flavor)

• ½ tsp turmeric

• ½ tsp cayenne pepper (adjust to your spice preference)

• 1 tsp salt

• ½ tsp black pepper

For the sauce:

• 1 tbsp vegetable oil

• 1 can (14 oz) crushed tomatoes

• 1 cup heavy cream (this is what makes it restaurant-style)

• Salt and pepper, to taste

• Fresh cilantro, for garnish

• Cooked basmati rice, for serving

• Naan bread, for serving

This is for a single serving perfect for two! Adjust accordingly if you have guests!

Instructions

1. In a large bowl, combine the yogurt, lemon juice, vegetable oil, minced garlic, grated ginger, garam masala, cumin, paprika, turmeric, cayenne pepper, salt, and black pepper. Whisk together until smooth and well combined—it should smell absolutely incredible.

2. Add the chicken pieces to the marinade, stirring to coat every piece thoroughly. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, or preferably overnight. The longer it marinates, the more flavorful and tender your chicken will be.

3. When ready to cook, preheat your oven to 400°F. Line a baking sheet with aluminum foil for easy cleanup.

4. Thread the marinated chicken onto skewers (if using wooden ones, soak them in water first). Arrange the skewers on the prepared baking sheet. If you don’t have skewers, just arrange the chicken pieces directly on the foil.

5. Bake for 20 minutes until the chicken is cooked through and slightly charred on the edges. Check that the internal temperature reaches 165°F. The slight char adds flavor, so don’t worry if the edges look dark.

6. While the chicken bakes, make the sauce. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the crushed tomatoes and simmer for about 10 minutes, stirring occasionally. This concentrates the flavor and gets rid of any tinny taste.

7. Stir in the heavy cream and mix until the sauce turns a beautiful orange-red color. Let it simmer gently while stirring.

8. Add the cooked chicken tikka pieces to the sauce and simmer everything together for another 10 minutes, stirring occasionally. The chicken soaks up the sauce and everything becomes beautifully flavored.

9. Taste and adjust seasoning with more salt and pepper if needed. Every batch is slightly different, so trust your taste buds.

10. Remove from heat and garnish generously with fresh cilantro. Serve hot over fluffy basmati rice with warm naan bread on the side for the complete experience.

I would love to hear everyone's feedback when they try it! Let me know how it turned out!

*Recipe found on recipeandflavor.com by Milada