Homemade Chicken Tikka Masala

Ingredients

• 3 pieces boneless, skinless chicken breasts
• 1 piece lemon
• 125 g yogurt
• 6 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 teaspoons salt
• 2 teaspoons cumin
• 2 teaspoons garam masala
• 2 teaspoons paprika
• - pieces bamboo or wooden skewers
• 3 tablespoons oil
• 1 large onion, chopped finely
• 2 tablespoons ginger, minced
• 8 cloves garlic, minced
• 2 teaspoons cumin
• 2 teaspoons turmeric
• 2 teaspoons ground coriander
• 2 teaspoons paprika
• 2 teaspoons chili powder
• 2 teaspoons garam masala
• 1 tablespoon tomato puree
• 800 g tomato sauce or crushed tomatoes
• 300 ml water
• 250 ml cream
• - to taste chopped coriander, to garnish
• - to serve rice and naan bread

Steps

1. 1

   Preheat oven to 500°F (260°C).

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2. 2

   Slice the chicken into bite-sized chunks and combine with the chicken marinade ingredients in a bowl. Mix until evenly coated, then refrigerate for at least 1 hour.

3. 3

   Skewer the marinated chicken pieces on bamboo skewers and place them over a baking tray lined with parchment paper, ensuring space underneath for even heat distribution.

4. 4

   Bake for about 15 minutes until slightly dark brown on the edges.

5. 5

   Heat oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned.

6. 6

   Fry the spices for about 30 seconds to release their aromatics and flavor, stirring constantly, then stir in the tomato puree.

7. 7

   Add the tomato sauce and water, then bring to a boil and cook for about 5 minutes.

8. 8

   Pour in the cream and mix in the chicken, cooking for another 1-2 minutes.

9. 9

   Serve with rice and naan bread.