🍗🍝Homemade Chicken Tikka Masala🍝🍗

Step-by-Step Guide to Prepare Quick 🍗🍝Homemade Chicken Tikka Masala🍝🍗

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Elements and spices that should be Take to make 🍗🍝Homemade Chicken Tikka Masala🍝🍗:

1. chicken marinade
2. 3 boneless, skinless chicken breasts
3. 1/2 cup (125 g) thick greek or plain yogurt
4. 2 tblsp lemon juice
5. 1 tblsp garlic paste
6. 1 tblsp ginger paste
7. 2 tsp salt
8. 2 tsp cumin powder
9. 2 tsp garam masala powder
10. 2 tsp paprika powder
11. 1/2 tblsp red food color
12. Bamboo, wooden or metal skewer
13. sauce
14. 1/3 cup oil
15. 1 large onion (make a paste)
16. 2 tblsp ginger paste
17. 2 tblsp garlic paste
18. 2 tsp cumin powder
19. 2 tsp turmeric powder
20. 2 tsp coriander powder
21. 2 tsp paprika powder
22. 2 tsp red chili powder
23. 2 tsp garam masala powder
24. 3 tblsp tomato puree
25. 3 & 1/2 cups (800g) tomato sauce
26. 1 & 1/4 cups (300ml) water
27. 1 cup (250 ml) heavy cream/double cream
28. 1/4 cup (10 g) fresh coriander leaves, for garnishing (optional)

Instructions to make to make 🍗🍝Homemade Chicken Tikka Masala🍝🍗

1. #Preparation:

   Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, red food color, paprika and stir until well-coated.
   Cover and refrigerate for at least 1 hour, or overnight.

2. Preheat the oven to 500°F (260°C). Line a high-sided baking pan or roasting tray with parchment paper.
   Place the marinated chicken pieces on bamboo, wooden or metal skewers, then set them over the prepared baking pan, making sure there is space underneath the chicken to help distribute the heat more evenly. Bake for about 15 minutes, until slightly dark brown on the edges.
3. #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. Add the cumin, turmeric, coriander, paprika, chili powder, and garam masala and stir constantly for about 30 seconds, until the spices are fragrant.

4. Stir in the tomato puree, tomato sauce, and 1 &1/4 cups of water, then bring to a boil and cook for about 5 minutes. Pour in the cream.

   Remove the chicken from the skewers and add to the sauce, cooking for another 1-2 minutes. Garnish with coriander leaves and serve over rice or alongside naan bread.
   Enjoy!

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