Name: Authentic Chicken Tikka Masala
Prep time: 35 min
Cook time: 55 min
Total time: 3 h 30 min
Yield: 4
Cuisine: Indian
Ingredients: 0.25 cup plain yogurt; 2 teaspoons garam masala; 2 teaspoons paprika; 0.5 teaspoon freshly ground black pepper; 0.5 teaspoon salt; 0.5 teaspoon cayenne pepper; 0.5 teaspoon ground coriander; 1 pound skinless, boneless chicken breast - cut into 1-inch strips; 3 tablespoons vegetable oil; 1 teaspoon cumin seeds; 1 large onion, chopped; 2 green chile peppers, minced; 3 cloves garlic, minced; 1 tablespoon grated fresh ginger; 2 medium Roma tomatoes, diced; 0.5 cup tomato paste; 0.25 cup water; 1 teaspoon garam masala; 0.5 teaspoon ground coriander; 0.5 teaspoon ground turmeric; 0.5 teaspoon salt, or to taste; 0.5 cup heavy whipping cream; 0.5 bunch fresh cilantro, chopped

Authentic Chicken Tikka Masala

Make this authentic tikki masala from an old family recipe featuring chicken in a gently spiced tomato-based cream sauce. Serve with rice or naan.

3 hr 30 min total 35 min prep 55 min cook 4 403 cal

Instructions

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1 Make the chicken: Combine yogurt, garam masala, paprika, black pepper, salt, cayenne pepper, and coriander in a large bowl. Add chicken strips and toss to coat. Cover and marinate in the refrigerator for 2 hours.
2 Preheat the oven to 450 degrees F (230 degrees C). Grease a rimmed baking sheet.
3 Remove chicken from marinade and place onto the prepared baking sheet, leaving space between each piece.
4 Bake in the preheated oven until browned and no longer pink inside, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and set aside.
5 Make the sauce: Heat oil in a large skillet over medium heat. Add cumin seeds and cook, sirring gently, until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Add chile peppers, garlic, and ginger; continue to cook and stir until onion is browned, 15 to 20 minutes. Stir in tomatoes, tomato paste, and water; cook, stirring occasionally, until tomatoes begin to break down, about 10 minutes.
6 Add garam masala, coriander, turmeric, and salt, then stir in chicken and cream until well combined; cover and simmer for 10 minutes. Garnish with cilantro.