Marinate the Chicken: In a bowl, combine yogurt, lemon juice, ginger-garlic paste, turmeric, cumin, coriander, garam masala, and red chili powder. Add the chicken pieces and mix well. Ensure the chicken is fully coated. Cover and refrigerate for at least 2 hours, or preferably overnight.
Grill the Chicken: Preheat your grill or oven to 400°F (200°C). Thread the marinated chicken onto skewers or arrange on a baking sheet. Grill or bake for 20-25 minutes, or until the chicken is cooked through and slightly charred. If baking, flip the chicken halfway through.
Prepare the Sauce: While the chicken is grilling, heat oil in a large pan over medium heat. Add chopped onions and sauté until golden brown. Add ginger-garlic paste and sauté for another minute until fragrant.
Add Spices and Tomato Paste: Stir in turmeric, cumin, coriander, garam masala, and red chili powder. Cook for 1 minute, then add tomato paste. Cook for another 2-3 minutes, stirring continuously to prevent burning.
Simmer the Sauce: Pour in crushed tomatoes and water or chicken broth. Bring to a simmer, then reduce heat and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.
Combine Chicken and Sauce: Add the grilled chicken pieces to the sauce. Stir gently to coat the chicken with the sauce. Simmer for another 5-10 minutes to allow the flavors to meld together.
Finish and Serve: Stir in heavy cream or coconut milk for added richness. Garnish with fresh cilantro. Serve hot with naan bread or basmati rice. Enjoy!
It was decent, but not the best Chicken Tikka Masala I've had. The sauce lacked a bit of depth of flavor. Needs more spices, I think.
The sauce was good, but the chicken was overcooked and tough. I followed the recipe, so I'm not sure what went wrong. Disappointed.
The sauce was very flavorful, but I found it a bit too spicy for my taste. I'll reduce the chili powder next time.
Absolutely delicious! Followed the recipe exactly and it was perfect. Highly recommended. The best recipe ever!
