Chicken Tikka Masala is one of the most popular Indian dishes worldwide, known for its rich and creamy tomato-based sauce. The dish consists of marinated chicken pieces (tikka) that are grilled or roasted and then simmered in a flavorful and creamy tomato sauce. The origins of Chicken Tikka Masala are widely debated, with some attributing it to Indian cuisine, while others claim it was created by Indian chefs in the UK. Regardless of its origins, this dish is celebrated for its vibrant flavors, combining the smoky taste of grilled chicken with a rich, spiced gravy.

Ingredients:

For the Chicken Tikka:

• 500g boneless chicken breasts or thighs, cut into bite-sized pieces
• 1/2 cup yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1 tablespoon lemon juice
• Salt to taste
• Skewers (if grilling)

For the Masala (Sauce):

• 2 tablespoons oil or ghee
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon sugar
• 1/2 cup heavy cream or coconut milk
• 1/4 cup fresh coriander leaves, chopped (for garnish)
• Salt to taste
• 1/2 cup water (or more, as needed)

Instructions:

For the Chicken Tikka:

1. Marinate the Chicken:

   • In a large bowl, mix yogurt, ginger-garlic paste, garam masala, cumin, coriander, turmeric, red chili powder, lemon juice, and salt.
   • Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.

2. Cook the Chicken:

   • Preheat your grill or oven to medium-high heat. If using skewers, thread the marinated chicken pieces onto the skewers.
   • Grill the chicken for 10-12 minutes, turning occasionally, until the chicken is cooked through and has a nice char. Alternatively, you can roast the chicken in the oven at 200°C (400°F) for about 15-20 minutes.
   • Set the cooked chicken tikka aside.

For the Masala (Sauce):

1. Prepare the Masala:

   • Heat oil or ghee in a large pan over medium heat. Add the chopped onions and sauté until golden brown.
   • Add the ginger-garlic paste and cook for 1-2 minutes until fragrant.
   • Stir in the cumin, coriander, turmeric, garam masala, and red chili powder. Cook for 1-2 minutes until the spices are well blended with the onions.

2. Add Tomatoes and Simmer:

   • Add the pureed tomatoes and sugar to the pan, cooking until the oil begins to separate from the mixture, about 5-7 minutes.
   • Pour in the cream or coconut milk, and stir well. Add water to reach your desired sauce consistency. Bring to a simmer.

3. Combine Chicken and Masala:

   • Add the grilled chicken tikka pieces to the sauce, stirring to coat them evenly. Simmer the mixture on low heat for 10-15 minutes, allowing the flavors to meld together.
   • Adjust the seasoning with salt and additional spices if needed.

4. Garnish and Serve:

   • Garnish with fresh coriander leaves. Serve hot with naan, rice, or roti.

Nutritional Information (per serving, approx. 1 cup):

• Calories: ~400-450 kcal
• Proteins: ~25-30g
• Carbs: ~10-15g
• Fiber: ~3g

Nutritional Summary:

Chicken Tikka Masala is a protein-rich dish, thanks to the chicken, making it a filling and satisfying meal. The dish also contains moderate amounts of carbs and fiber, largely from the sauce ingredients like onions and tomatoes. While it is rich and flavorful, the use of cream or coconut milk contributes to its higher calorie content. This dish is best enjoyed as a part of a balanced meal, often paired with a lighter side like steamed rice or a salad