- 500g boneless chicken, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons tikka masala spice mix
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 1 cup tomato puree
- 1 cup heavy cream
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt to taste
- Fresh cilantro leaves, chopped (for garnish)
- Naan bread or steamed rice (for serving)
- In a bowl, combine the plain yogurt and tikka masala spice mix. Mix well to form a smooth marinade.
- Add the chicken pieces to the marinade, ensuring they are coated evenly. Cover the bowl and refrigerate for at least 1 hour, or overnight for best results.
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Arrange the marinated chicken pieces on the prepared baking sheet. Bake for 15-20 minutes or until the chicken is cooked through and slightly charred. Set aside.
- Heat vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until it turns translucent.
- Add the minced garlic and grated ginger to the pan. Sauté for another minute until fragrant.
- Stir in the tomato puree and cook for a few minutes until the raw flavor dissipates.
- Add the paprika, ground cumin, ground coriander, turmeric powder, red chili powder, and salt. Mix well to combine the spices with the tomato mixture.
- Pour in the heavy cream and stir until the sauce is smooth and well blended. Simmer for a few minutes to allow the flavors to meld together.
- Add the baked chicken tikka pieces to the sauce. Stir gently to coat the chicken with the creamy tomato sauce. Simmer for an additional 5-7 minutes, allowing the flavors to infuse.
- Taste and adjust the seasoning if needed.
- Garnish with fresh cilantro leaves.
Serve the Chicken Tikka Masala hot with naan bread or steamed rice. Accompany with a side of cucumber raita or pickled onions for a refreshing contrast.
Note: You can adjust the spice levels according to your preference by adding more or less red chili powder. For a milder version, you can also substitute some of the heavy cream with yogurt.