Ingredients
- Chicken breasts, skinless and boneless: 2 lbs, cut into 1-inch cubes
- Plain yogurt: 1 cup
- Tikka Masala Curry Paste: 4 tablespoons (store-bought or homemade)
- Heavy cream: 1/2 cup
- Tomato paste: 2 tablespoons
- Onion: 1 large, finely chopped
- Garlic: 2 cloves, minced
- Fresh cilantro: 1/4 cup, chopped
Instructions
- Step 1: Marinate the chicken: In a bowl, combine the chicken cubes with yogurt and tikka masala paste. Mix well to ensure all pieces are coated. Cover and refrigerate for at least 2 hours, or preferably overnight.
- Step 2: Cook the chicken: Preheat oven to 400°F (200°C). Place the marinated chicken onto a baking sheet and bake for 15-20 minutes, or until cooked through and slightly charred. Alternatively, you can grill the chicken on skewers.
- Step 3: Make the masala sauce: While the chicken is cooking, heat a large skillet or pot over medium heat. Add a tablespoon of oil (if needed), then add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 4: Build the sauce: Stir in the tomato paste and cook for a few minutes, then add a can of crushed tomatoes (if not already in curry paste) and simmer for about 10 minutes, stirring occasionally. Season with salt, pepper, and a pinch of sugar to taste.
- Step 5: Finish the dish: Stir in the heavy cream into the sauce and bring to a simmer. Add the cooked chicken to the sauce and simmer for another 5-10 minutes to allow the flavors to meld together.
- Step 6: Garnish and serve: Garnish with fresh cilantro and serve hot with rice or naan bread.
Notes
- For optimal flavor, marinate the chicken overnight; the longer it sits, the more the spices penetrate.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat, adding a splash of water or cream if needed, to prevent the sauce from splitting.
- Serve with fluffy basmati rice and warm naan bread, and consider a dollop of plain yogurt on top for extra creaminess and a cool contrast.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American