Copycat Restaurant Chicken Tikka Masala

Allergens

Dairy, Wheat (if serving with naan bread)

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1
• inch pieces 1 cup plain yogurt 2 tbsp vegetable oil 1 tbsp garam masala 1 tbsp ground coriander 1 tsp ground cumin 1 tsp paprika 1 tsp chili powder (optional) Salt and pepper, to taste 28 oz can crushed tomatoes 1 small onion, finely chopped 4 cloves garlic, minced 1 tbsp fresh ginger, grated 1/2 cup heavy cream (optional) Fresh cilantro leaves, for garnish

Instructions

1. In a large bowl, mix chicken pieces with yogurt, garam masala, coriander, cumin, paprika, chili powder, salt, and pepper. Cover and refrigerate for at least 30 minutes or up to overnight.
2. Heat vegetable oil in a large skillet over medium heat. Add the onion, garlic, and ginger, and sauté until softened and fragrant, about 3 4 minutes.
3. Stir in the crushed tomatoes, bringing the sauce to a simmer. Cook for 5 minutes, then add the marinated chicken pieces. Cook for another 10 12 minutes or until the chicken is fully cooked and no longer pink.
4. Stir in heavy cream, if using, and let it warm through. Taste and adjust seasoning as needed.
5. Garnish with fresh cilantro leaves and serve over rice or with naan bread.

Chef’s Insight

The secret to a great Chicken Tikka Masala is in the marination time. Allow the chicken to marinate for at least 30 minutes or even overnight for best results.

Notes

Feel free to adjust the spice level to your preference by adding more or less chili powder.