Chicken Tikka Masala

TOP FOOD CHICKEN TIKKA MASALA

Chicken tikka masala spice blend is a mixture of several spices that are commonly used in Indian cuisine. It typically includes cumin, coriander, paprika, turmeric, garam masala, and other spices. The blend gives a rich and aromatic flavor to the dish and is used to marinate chicken before cooking it. Chicken tikka masala spice blend is often sold in Indian grocery stores or can be made at home by combining the individual spices.


In addition to being used as a marinade for chicken, the spice blend is also added to the sauce in chicken tikka masala. The spice blend adds depth and complexity to the sauce, complementing the flavors of the chicken and other ingredients. It is also a versatile spice blend that can be used in other Indian dishes such as curries, lentils, and vegetable dishes. Chicken tikka masala spice blend adds a warm and comforting aroma to any dish it is used in, making it a favorite among spice lovers.

Chicken Tikka Masala - Recipe

Ingredients:

450g (1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces

240ml (1 cup) plain yogurt

15ml (1 tablespoon) lemon juice

10gm (2 teaspoons) TOP FOOD Chicken Tikka Masala Spice Blend

5ml (1 teaspoon) salt

30ml (2 tablespoons) vegetable oil

1 onion, chopped

2 garlic cloves, minced

15ml (1 tablespoon) grated fresh ginger

15ml (1 tablespoon) tomato paste

1 can (14.5 ounces/411g) diced tomatoes

240ml (1 cup) heavy cream

Fresh cilantro leaves, chopped (for garnish)

Instructions:

1. In a large bowl, whisk together the yogurt, lemon juice, TOP FOOD Chicken Tikka Masala Spice Blend, and salt. Add the chicken pieces and toss to coat evenly. Cover and refrigerate for at least 1 hour or up to overnight.

2. Preheat the oven to 400°F (200°C). Line a baking sheet with foil and lightly grease with cooking spray. Arrange the chicken pieces on the baking sheet and bake for 20 to 25 minutes, or until cooked through and lightly browned.

3. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the onion, garlic, and ginger and sauté for 3 to 4 minutes, or until softened.

4. Stir in the tomato paste and cook for another 1 to 2 minutes, or until fragrant. Add the diced tomatoes with their juices and bring to a simmer.

5. Reduce the heat to low and stir in the heavy cream. Simmer for 5 to 10 minutes, or until the sauce has thickened slightly.

6. Add the cooked chicken to the skillet and stir to coat with the sauce. Cook for another 2 to 3 minutes, or until the chicken is heated through.

7. Serve the chicken tikka masala hot, garnished with fresh cilantro leaves if desired. This dish pairs well with basmati rice and naan bread. Enjoy!