Save Money And Eat Healthier By Learning How To Make Chicken Tikka Masala Like The Takeaway!

Craving that irresistible takeaway-style chicken tikka masala but dreading the hefty price tag? Fear no more! With our foolproof recipe and step-by-step guide, you can effortlessly recreate this beloved dish in the comfort of your own kitchen. Get ready to impress your family and friends with your newfound culinary prowess!

Ingredients

For the Chicken Marinade:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Tikka Masala Sauce:

• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 can (14.5 ounces) diced tomatoes
• 1 can (13.5 ounces) coconut milk
• 1/2 cup heavy cream
• Salt and black pepper to taste

Instructions

1. Marinate the Chicken: In a large bowl, combine the chicken cubes, yogurt, lemon juice, garam masala, cumin, coriander, turmeric, salt, and pepper. Mix well to coat the chicken evenly. Cover and refrigerate for at least 30 minutes, or up to overnight.

2. Prepare the Tikka Masala Sauce: Heat the vegetable oil in a large saucepan or Dutch oven over medium heat. Add the onion and sauté until softened and translucent, about 5 minutes.

3. Add the Spices: Stir in the garlic, ginger, cumin, coriander, turmeric, and garam masala. Cook for 1 minute, or until fragrant.

4. Incorporate the Tomatoes: Add the diced tomatoes and bring to a boil. Reduce heat and simmer for 15 minutes, or until the sauce has thickened.

5. Add the Coconut Milk and Heavy Cream: Stir in the coconut milk and heavy cream. Bring to a simmer and cook for 5 minutes, or until the sauce has reached your desired consistency. Season with salt and black pepper to taste.

6. Grill or Pan-Fry the Chicken: Remove the chicken from the marinade and discard any excess. Grill the chicken over medium heat for 5-7 minutes per side, or until cooked through. Alternatively, you can pan-fry the chicken in a little oil over medium-high heat for 3-4 minutes per side, or until cooked through.

7. Combine the Chicken and Sauce: Add the grilled or pan-fried chicken to the tikka masala sauce. Stir to coat the chicken evenly. Cook for an additional 5 minutes, or until the chicken is heated through.

Serving Suggestions

Serve the chicken tikka masala hot with steamed rice, naan bread, or roti. Garnish with fresh cilantro and a squeeze of lemon juice for an extra burst of flavor.

Tips for the Perfect Takeaway-Style Chicken Tikka Masala

• Use fresh, high-quality ingredients: The better the ingredients, the better the dish will taste.
• Marinate the chicken overnight: This allows the flavors to penetrate the chicken, resulting in a more flavorful dish.
• Don’t overcook the chicken: Overcooked chicken will become dry and tough.
• Adjust the spice level to your taste: If you like a spicier dish, add more chili powder or garam masala.
• Experiment with different garnishes: Try adding chopped onions, bell peppers, or green chilies to the dish for extra color and texture.

Conclusion: Savor the Takeaway Experience at Home

With our step-by-step guide, you can now enjoy the tantalizing flavors of takeaway-style chicken tikka masala in the comfort of your own kitchen. Impress your loved ones with this restaurant-quality dish, and savor every bite of its rich, aromatic goodness.

Frequently Asked Questions

Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, you can use chicken thighs. They will be slightly more flavorful and juicy.

Q: Can I make the chicken tikka masala ahead of time?
A: Yes, you can make the chicken tikka masala ahead of time and store it in the refrigerator for up to 3 days. Reheat it gently over low heat before serving.

Q: How do I make the chicken tikka masala vegan?
A: To make the chicken tikka masala vegan, use tofu or tempeh instead of chicken. Omit the yogurt from the marinade and use plant-based milk instead of heavy cream.