<h1>Chicken Tikka Massala Recepie</h1>

Bare-Bones Must Have:

• 3 boneless chicken breast

Marinade:

• 1 giant scoop of plain whole yogurt
• 1 tbsp. salt
• 1 tsp. turmeric powder
• 1 tbsp. cayenne pepper
• ½ tsp. paprika
• 1 tbsp. coriander powder
• 1 tbsp. cumin powder

Sauce:

• 2 tbsp. vegetable oil
• ½ tbsp. cumin
• 2 cloves of garlic chopped
• 1″ of ginger peeled and minced
• 1 Spanish onion diced
• 2 fresh tomatoes chopped (optional)
• 1 tsp. salt
• 1 ½ cups of canned tomato sauce
• ½ tsp. ground cumin
• 1 tsp. cayenne pepper
• 1 tsp. coriander powder
• ¼ cup heavy whipping cream
• Freshly chopped coriander leaves for garnish

How To Make Chicken Tikka Masala:

1. In a large bowl, mix the spices and the yogurt together.
2. Coat the chicken breasts with the marinade.
3. Refrigerate the chicken in the marinade for at least half an hour.
4. Add two tablespoons of vegetable oil in a pan and keep it on medium heat. Add the cumin seeds and once it begins to sizzle, add the chopped ginger, garlic, and onion.
5. Saute the onions for about ten minutes until they are a translucent, golden brown colour.
6. Mix in the fresh tomatoes and gently increase the heat to medium-high. Add the salt and canned tomato sauce; mix well.
7. Add the ground cumin, cayenne pepper, and coriander powder. Stir and lower the heat again.
8. Place the chicken breasts on a foil-lined cookie sheet. Pop it in the oven at 375F for fifteen minutes. Then, broil the chicken for five minutes, for a crispy texture.
9. Chop the chicken into bite sized pieces. Add the most undercooked chicken into the sauce first to allow it to cook through. Add the rest of the chicken and stir.
10. Pour ¼ cup of heavy whipping cream for a creamy texture. Turn off the heat.
11. Garnish with freshly chopped coriander leaves.