Homemade Chicken Tikka Masala

• boneless, skinless chicken breast3
• plain yogurt½ cup
• lemon juice2 tablespoon
• garlic6 clove
• minced ginger1 tablespoon
• salt2 teaspoon
• ground cumin2 teaspoon
• garam masala2 teaspoon
• paprika2 teaspoon
• oil3 tablespoon
• large onion1
• minced ginger2 tablespoon
• garlic8 clove
• ground cumin2 teaspoon
• ground turmeric2 teaspoon
• ground coriander2 teaspoon
• paprika2 teaspoon
• chili powder2 teaspoon
• garam masala2 teaspoon
• tomato puree1 tablespoon
• tomato sauce3 ½ cup
• water1¼ cups
• heavy cream1 cup
• fresh cilantro¼ cup
• cooked rice0
• naan bread0
• Bamboo or wooden skewers0

Instructions

1. 1

   Slice the chicken into bite-sized chunks.

2. 2

   Combine the cubed chicken with the yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika and stir until well-coated.

3. 3

   Cover and refrigerate for at least 1 hour, or overnight.

4. 4

   Preheat the oven to 500°F (260°C).

5. 5

   Line a high-sided baking pan or roasting tray with parchment paper.

6. 6

   Place the marinated chicken pieces on bamboo or wooden skewers, then set them over the prepared baking pan, making sure there is space underneath the chicken to help distribute the heat more evenly.

7. 7

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

8. 8

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

9. 9

   Add the cumin, turmeric, coriander, paprika, chili powder, and garam masala and stir constantly for about 30 seconds, until the spices are fragrant.

10. 10

    Stir in the tomato puree, tomato sauce, and 1 ¼ cups of water, then bring to a boil and cook for about 5 minutes.

11. 11

    Pour in the cream.

12. 12

    Remove the chicken from the skewers and add to the sauce, cooking for another 1-2 minutes.

13. 13

    Garnish with cilantro and serve over rice or alongside naan bread.

14. 14

    Enjoy!