Chicken tikka masala recipe

 "Chicken Tikka Masala" is a popular recipe that blends Indian and British culinary effects with marinated chicken chunks (tikka), which are grilled or roasted and then cooked in a spicy, creamy tomato-based sauce.  Here are some key details:

Chicken tikka

Key components:
"Chicken": Boneless chicken, usually marinated in thighs or breasts, yogurt, spices, and lemon juice.
"Marinade": Yogurt, garlic, ginger, garam masala, cumin, coriander, paprika and chili.
"Sauce": A rich gravy made from tomatoes, cream or yogurt, onions, garlic and various spices such as garam masala, turmeric, and paprika.

Origin:

The origin of the dish is somewhat controversial.  Some believe that it was prepared by Indian servants in the UK to suit the British flavour, while others have their roots in Indian cooking techniques.  It is considered a fusion dish that became incredibly popular in the UK.

Method of cooking:

1. Marination": The chicken is marinated in yogurt and spices for a few hours to make the meat soft and flavorful
2. "Grilling/Squirreling": Marinated chicken is usually squired and cooked in a tandoor (clay oven) or grill.
3. "Making a sauce": A sauce based on tomatoes is made, which often contains cream or coconut milk for a rich texture.
4. "Combining": Grilled chicken is then added to the sauce and boiled until the dish flavors are mixed.

Popularity:

Chicken tikka masala is one of the most popular dishes in British Indian restaurants and is often referred to as the national dish of the UK.
It is usually served with "naan bread" or

"basmati rice.
 It is usually served with "naan bread" or "basmati rice.

Variations:

Some versions use coconut milk instead of cream, while others may add vegetables like pumpkin pepper or onions for texture.
The specific recipe for this dish is as follows "

Here's the detailed "Chicken Tikka Masala recipe" for you:

Literature:

For Chicken Marinade:
Slice the thighs or breasts of 500 grams of boneless chicken into bite-sized pieces
  1 cup plain yogurt
  1 tbsp ginger paste
  1 tbsp garlic paste
  1 tbsp garam masala
  1 tsp cumin powder
  1 tsp coriander powder
  1 tsp turmeric powder
  1 tsp chili powder (depending on taste)
  1 tbsp lemon juice
  Salt by taste

For sauces:
  1 Large onion, finely chopped
  2 tbsp garlic paste
  1 tbsp ginger paste
  1 tsp cumin seeds
  1 tsp turmeric powder
  2 tbsp garam masala
  1 tsp paprika or Kashmiri red chili powder

(for colour, optional)
  1 tsp cilantro
  400 g canned tomato puree or 3 fresh tomatoes, pureed
  1/2 cup heavy cream or coconut milk
  1 tbsp sugar (optional)
  Salt by taste
  Fresh cilantro for garnish
  2 tbsp oil or ghee

Notice:

1. Marinate chicken:
In a bowl, combine curd, ginger-garlic paste, spices (garam masala, cumin, coriander, turmeric, chilli powder), lemon juice and salt.

Add the chicken pieces to the marinade, mix well, cover, and cool for at least 2 hours (or overnight for best results)

2. Cook chicken:
Preheat your oven or grill.  Thread the marinated chicken to a ski or place it on a baking tray.
Grill or bake at 200°C (400°F) for 10-15 minutes until slightly burned.  You can cook it in a pan over high heat until brown.
And set aside when cooked.

3. Make a sauce:
Heat the oil or ghee over medium heat in a large pan.
Add the cumin seeds and let cook for a few seconds.

Add the chopped onions and return for about 5-7 minutes until golden brown.
Add the garlic and ginger paste and return for another minute until fragrant.

Add turmeric, garam masala, paprika and cilantro.  Cook for 1-2 minutes, stirring continuously to toast the spices.

Add the tomato puree and cook for 10-12 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate.

  
4. Add chicken:
Stir the grilled chicken pieces and any juices collected thoroughly.
Add heavy cream or coconut milk and stir well.  Keep boiling for 10 minutes, so that the taste is soft.
Taste and adjust the seasoning (salt, sugar, or more spices) as needed. 

5. Serve:

Garnish with fresh cilantro.
Serve with "naan bread", "roti", or "basmati rice".

Tips:

For an extra smoky flavor, you can place a small bowl with burning charcoal in the center of the dish after cooking, cover with a lid, and let it sit for a few minutes.
Adjust cream or coconut milk according to

your preference for prosperity.

Enjoy your delicious "chicken tikka masala recipe"