Chicken Tikka Masala

Step 1/4

Marinate Chicken

In a bowl, combine yogurt, lemon juice, ginger-garlic paste, ground cumin, ground coriander, paprika, turmeric, garam masala, and salt to form a marinade. Add diced chicken breast, ensuring it is evenly coated. Cover and refrigerate for at least 30 minutes, or preferably overnight.

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Bake Chicken

Preheat the oven to 200°C (400°F). Thread the marinated chicken pieces onto skewers and place them on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the chicken is fully cooked.

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Prepare Masala Sauce

While the chicken is baking, heat vegetable oil in a pan over medium heat. Sauté minced garlic and chopped onion until translucent, about 3-4 minutes. Add ground cumin, ground coriander, paprika, turmeric, and garam masala, cooking for another 1-2 minutes until fragrant. Stir in tomato puree and water, and simmer for 5-7 minutes until the sauce thickens slightly.

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Combine and Serve

Once the chicken is cooked, remove it from the oven and add it to the masala sauce. Simmer together for another 2-3 minutes to allow the flavors to meld. Season with salt, garnish with fresh cilantro if desired, and serve hot.