For the sauce:
1 onion, chopped
2 cloves garlic, minced
1 tbsp grated ginger
400 gm chopped tomatoes
200 ml fresh cream
1 tbsp curry paste (optional for extra flavour)
1 tsp garam masala
1 tsp cumin powder
1 tsp coriander powder
2 tbsp oil
Salt and pepper to taste
Fresh coriander leaves for garnish
Directions:
Make the marinade: In a bowl, mix together the yogurt, lemon juice, garlic, ginger and all the spices. Add the chicken strips, stir well to coat in the marinade, then refrigerate for at least 1 hour (or overnight for more flavor).
Cooking chicken: Heat a pan with a little oil over medium heat. Return the marinated chicken strips until they turn a golden brownie. Take out and reserve
Make the sauce: In the same pan, heat the oil, then add the onion, garlic and ginger. Repeat until the onion is translucent. Add chopped tomatoes, spices (garam masala, cumin, coriander) and curry paste if using. Let it boil for 10 minutes.
Add the cream: Add the sour cream to the sauce, stir well, then let it simmer for another 5 minutes. Then add the golden chicken strips to the sauce and cook for another 10 minutes so that the chicken is well soaked in the sauce.
Serve: Serve hot chicken tikka masala, garnished with fresh coriander leaves, accompanied by basmati rice or naan.
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Kcal: 450 kcal per serving
Serves: 4 people
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This dish is my husband’s favorite. As soon as we’re done with one serving, he’s already getting seconds.
