$2 Chicken Tikka Masala | But Cheaper

Absolutely! Chicken tikka masala is a classic dish with tender pieces of chicken cooked in a creamy and flavorful tomato-based sauce. Here's a recipe for you to try:

Ingredients:

For the chicken marinade:

500g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 cup plain yogurt
2 tablespoons lemon juice
2 tablespoons ginger garlic paste (or finely minced garlic and ginger)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon garam masala
1/2 teaspoon cayenne pepper (adjust according to your spice preference)
Salt to taste
For the sauce:

2 tablespoons oil or ghee
1 large onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon garam masala
1/2 teaspoon cayenne pepper (adjust to taste)
1 can (400g) crushed tomatoes
1 cup heavy cream or coconut cream
Salt to taste
Fresh cilantro leaves, for garnish
Instructions:

In a large bowl, combine all the ingredients for the chicken marinade. Mix well to ensure the chicken is evenly coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight.

Preheat your grill to medium-high heat. Thread the marinated chicken pieces onto skewers and grill for about 10-12 minutes, or until cooked through and slightly charred. Alternatively, you can bake the chicken in a preheated oven at 400°F (200°C) for 15-20 minutes.

While the chicken is cooking, heat the oil or ghee in a large skillet or saucepan over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-6 minutes.

Add the minced garlic and grated ginger to the skillet, and cook for another 1-2 minutes until fragrant.

Stir in the ground cumin, ground coriander, paprika, turmeric, garam masala, and cayenne pepper. Cook the spices for a minute or until they release their aroma.

Pour in the crushed tomatoes and stir to combine. Bring the mixture to a simmer and let it cook for about 10 minutes, stirring occasionally, until the sauce thickens.

Once the sauce has thickened, add the grilled chicken pieces to the skillet along with any juices accumulated on the plate. Stir to coat the chicken pieces with the sauce.

Pour in the heavy cream or coconut cream and stir until well combined. Let the chicken tikka masala simmer gently for another 5-7 minutes to allow the flavors to meld together. Taste and adjust the seasoning with salt if needed.

Garnish the chicken tikka masala with fresh cilantro leaves before serving. Serve hot with steamed rice, naan bread, or your favorite side dishes.

Enjoy the creamy and flavorful goodness of homemade chicken tikka masala!