Recipe! 🔥CHICKEN TIKKA MASALA Ingredients: For the Chicken Tikka Marinade: * 2.25 lbs boneless, skinless chicken breasts, cut into chunks * 1 cup plain thick yogurt (Greek-style works well) * 1 tbsp lemon juice * 1 tbsp grated ginger (or ginger paste) * 1 tbsp garlic paste (or finely minced garlic) * 1 1/4 tsp turmeric powder * 2 tsp ground cumin * 2 tsp ground coriander * 2 tsp garam masala * 1 1/2 tsp Kashmiri red chili powder * 1 1/4 tsp salt * 1 tbsp oil For the Masala Sauce: * 2 tbsp oil, butter, or ghee (or a little bit of both olive oil and butter) * 2 tbsp butter * 1 yellow large onion, diced * 1 tbsp ginger paste (or fresh grated) * 1 tbsp garlic paste (or fresh minced or grated) * 2 tsp ground cumin * 2 tsp ground coriander * 2 tsp Kashmiri red chili powder for more color) * 1 1/2 tsp garam masala * 1/2 tsp turmeric * 1 1/4 cups tomato purée or passata * 1 tsp sugar (balances acidity) * 1 1/4 cups heavy cream (or coconut cream for dairy-free) * Salt, to taste * Fresh cilantro, for garnish Instructions: Marinate the Chicken In a bowl, add your chicken, then mix together the yogurt, lemon juice, garlic paste, ginger paste, oil, and spices (turmeric, cumin, coriander, garam masala, chili powder, and salt). Mix well so all the chicken is coated. Cover and marinate for at least 1–2 hours (overnight for best flavor). Pan Fry the Chicken: Heat a large skillet and add a little oil over medium-high heat. Cook the chicken for about 2–3 minutes per side, just until lightly charred on the outside. Since you’re using chicken breast, you don’t want to fully cook it here or it can dry out. Pull the chicken out and set it aside while you make the sauce. Make the Masala Sauce: Heat the oil + butter in a pan over medium heat. Add the chopped onion and sauté until soft and golden-brown, about 8–10 minutes. Add the ginger and garlic paste and cook for 1–2 minutes until fragrant. Stir in the cumin, coriander, Kashmiri chili powder, turmeric, and garam masala. Cook for about 30 seconds to bloom the spices. Add the tomato purée and sugar and salt to taste. Simmer uncovered for about 10 minutes, until the sauce thickens and deepens in color. Stir in the heavy cream and simmer for 5 more minutes. Add the chicken back in, along with any juices, and simmer everything together for 5–8 minutes, or until the chicken is fully cooked through and the flavors have blended. Adjust salt and spice to taste. Serve with: * Basmati rice (or Jasmine rice) * Garlic naan or roti * Fresh cilantro Note: The Kashmiri gives it the red color so adjust to your liking Enjoy! 😊 #chickentikkamasala #indianfood #EasyRecipe #foryoupage #explorepage✨ - @lorenzoandanabelle