chicken tikka masala

• 1 cup plain yogurt
• 2 tablespoons lemon juice

• 2 teaspoons ground cumin
• 2 teaspoons ground coriander

• 1 teaspoon paprika
• 1 teaspoon turmeric

• 1 teaspoon garam masala
• 1 teaspoon ground ginger

• 3 garlic cloves, minced

• Salt and pepper to taste

For the Sauce:

• 2 tablespoons vegetable oil
• 1 onion, finely chopped

• 3 garlic cloves, minced
• 1 tablespoon ginger, minced
• 1 tablespoon ground coriander

• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon turmeric

• 1 teaspoon chili powder (adjust to taste)
• 1 can (14 ounces) crushed tomatoes
• 1 cup heavy cream

• Salt and pepper to taste
• Fresh cilantro leaves for garnish

Instructions:

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1. In a bowl, combine all the ingredients for the chicken marinade. Mix well, cover, and refrigerate for at least 1 hour (or longer for better flavor).
2. Preheat your grill or broiler. Thread the marinated chicken onto skewers and grill or broil until cooked through, about 10-15 minutes.

1. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent.
2. Stir in the minced garlic and ginger, and cook for another minute until fragrant.
3. Add the ground coriander, cumin, paprika, turmeric, and chili powder. Cook, stirring constantly, for about 2 minutes until the spices release their aroma.

1. Pour in the crushed tomatoes and simmer for 10-15 minutes, stirring occasionally.
2. Add the grilled chicken pieces and heavy cream to the sauce. Simmer for an additional 10-15 minutes, allowing the flavors to meld and the sauce to thicken.

1. Season with salt and pepper to taste.
2. Garnish with fresh cilantro leaves before serving.

Serve your chicken tikka masala with steamed rice or naan bread. Enjoy your homemade Indian-inspired dish!