Directions:
1. Marinate the Chicken: In a large mixing bowl, combine Greek yogurt, lemon juice, ground cumin, paprika, cinnamon, cayenne pepper, ground ginger, salt, and black pepper. Add chicken pieces and toss until well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
2. Grill the Chicken: Preheat your grill to medium-high heat. Thread marinated chicken onto skewers and grill for 6-8 minutes per side, or until cooked through and slightly charred. Remove from the grill and set aside.
3. Prepare the Sauce: In a large skillet, heat olive oil over medium heat. Add chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add minced garlic and grated ginger, and cook for another 1-2 minutes, until fragrant.
4. Cook the Spices: Stir in ground coriander, ground cumin, paprika, turmeric, cinnamon, and cayenne pepper. Cook for 1 minute, until spices are toasted and fragrant.
5. Simmer the Sauce: Add crushed tomatoes to the skillet and bring to a simmer. Cook for 5 minutes, stirring occasionally.
6. Combine and Serve: Stir in heavy cream and cooked chicken pieces. Simmer for an additional 5 minutes, until the sauce is thickened and the chicken is heated through. Season with salt and pepper to taste. Serve chicken tikka masala over cooked rice, garnished with chopped fresh cilantro.
Nutrition Information:
– Prep Time: 15 minutes
– Marinating Time: 1 hour or overnight
– Cooking Time: 25 minutes
– Total Time: 1 hour 40 minutes
– Calories: 430 kcal per serving
– Servings: 4 servings
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