Chicken Tikka Masala

Instructions

1. 1

   In a bowl, mix Plain yogurt, 1 tsp Fresh ginger, 2 minced Garlic clove, 1 tsp Garam masala, 0.5 tsp Kosher salt, and juice of 1/2 lemon. Add Chicken breast cubes, coat well. Marinate in fridge for at least 1 hour (up to overnight for best flavor).

   ⏲️ 5 min

   ✓ Checkpoint: Chicken evenly coated in thick yogurt mixture

   💡 Chef's Tip: Use gloves if sensitive to spices; massage marinade into chicken for even absorption
2. 2

   Preheat grill or broiler to high. Thread marinated Chicken breast onto skewers (or place on foil-lined baking sheet). Grill or broil 4-5 minutes per side until charred and cooked through (internal temp 165°F). Set aside.

   ⏲️ Grill chicken tikka

   ✓ Checkpoint: Chicken has golden-brown char marks and no pink inside
3. 3

   Heat 2 tbsp oil in large skillet over medium-high. Add chopped Yellow onion, sauté until golden (5 minutes). Stir in remaining minced Garlic clove and Fresh ginger, cook 1 minute until fragrant.

   ⏲️ Sauté onions and aromatics

   ✓ Checkpoint: Onions translucent and edges browned; aroma of ginger-garlic strong

   💡 Chef's Tip: Don't rush—caramelized onions build deep flavor
4. 4

   Add 1 tsp Garam masala, 1 tsp ground cumin, 0.5 tsp turmeric, and 0.5 tsp chili powder. Stir 30 seconds. Pour in Tomato puree, 0.5 cup water, and 0.5 tsp Kosher salt. Simmer 10 minutes until sauce thickens.

   ⏲️ Simmer tomato sauce

   ✓ Checkpoint: Sauce reduced by half, oil separates from tomatoes
5. 5

   Stir grilled Chicken breast into sauce. Add Heavy cream and simmer 5 minutes. Taste and adjust Kosher salt or spices. Garnish with Fresh cilantro.

   ⏲️ Combine and finish

   ✓ Checkpoint: Sauce creamy and chicken heated through; vibrant red-orange color

   💡 Chef's Tip: Add pasta water or cream if too thick; serve with basmati rice or naan