Master famous Indian Chicken Tikka Masala featuring yogurt-marinated seared chicken chunks simmered in a velvety, aromatic spiced tomato and butter cream sauce.
Combine chicken cubes with plain yogurt, ginger-garlic paste, 1 tsp Garam Masala, turmeric, Kashmiri chili powder, and lemon juice. Marinate refrigerated for at least 1 hour.
Heat 1 tbsp oil in a skillet over high heat. Sear chicken chunks for 5-7 minutes until blackened and charred on edges. Transfer chicken to a plate.
Melt butter, sauté diced onions for 5 minutes. Stir in ginger-garlic, Garam Masala, cumin, coriander, and Kashmiri chili. Add tomato puree and simmer for 10 minutes until oil separates.
Add seared chicken into tomato sauce and simmer for 10 minutes. Turn off heat, swirl in 100ml heavy cream, garnish with fresh cilantro. Serve hot with garlic naan or basmati rice.
Q: Can I substitute Heavy Cream with Coconut Milk?
A: Yes, coconut milk makes a great dairy-free alternative that adds a subtle tropical sweetness to the curry.
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