This is one of my favorite recipes to showcase the wonderful flavors of Indian cuisine. Chicken Tikka Masala is a dish that combines marinated chicken pieces cooked in a rich and creamy tomato sauce, and it has become a beloved staple in many households. Let me take you through the steps to create this delicious meal that is sure to impress your family and friends.

First, you’ll need to gather your ingredients. For the marinade, you will need:

• 1 pound of boneless chicken, cut into bite-sized pieces
• 1 cup of plain yogurt
• 2 tablespoons of ginger-garlic paste
• 1 tablespoon of garam masala
• 1 teaspoon of cumin powder
• 1 teaspoon of coriander powder
• 1 teaspoon of turmeric powder
• 1 teaspoon of red chili powder (adjust to taste)
• Salt to taste
• 2 tablespoons of lemon juice

For the sauce, I use the following ingredients:

• 2 tablespoons of vegetable oil or ghee
• 1 large onion, finely chopped
• 2 green chilies, slit (optional)
• 1 tablespoon of ginger-garlic paste
• 1 can (15 oz) of crushed tomatoes
• 1 teaspoon of garam masala
• 1 teaspoon of sugar
• 1 cup of heavy cream
• Salt to taste
• Fresh cilantro for garnish

Start by marinating the chicken. In a large bowl, combine the yogurt, ginger-garlic paste, garam masala, cumin powder, coriander powder, turmeric powder, red chili powder, salt, and lemon juice. Mix it well until the marinade is smooth. Add the chicken pieces and coat them thoroughly. Cover the bowl with plastic wrap and refrigerate it for at least 1 hour, though overnight is even better for deeper flavor.

Next, I preheat my oven to 400°F (200°C). While it heats, I line a baking sheet with aluminum foil for easy cleanup. Place the marinated chicken pieces on the sheet in a single layer. Bake for about 15-20 minutes or until fully cooked, turning them halfway through. You want them to have a slight char, which is characteristic of authentic chicken tikka.

Once the chicken is done, it’s time to make the sauce. In a large pan, heat the vegetable oil or ghee over medium heat. Add the chopped onion and sauté until it’s golden brown. Then, add the green chilies and ginger-garlic paste, and cook for another minute. Stir in the crushed tomatoes, garam masala, and sugar. Let it cook for about 10 minutes, allowing the flavors to meld together.

Finally, I add the cooked chicken to the sauce and mix well. Slowly pour in the heavy cream and stir until everything is well combined. Adjust the seasoning with salt, and let it simmer for another 5 minutes.

To serve, I garnish my Chicken Tikka Masala with fresh cilantro, and I often enjoy it with basmati rice or naan. I hope you enjoy making this dish as much as I do, and that it brings warmth and flavor to your table!