Recipe Instructions:
Ingredients:
• 1 lb chicken breasts, cut into bite-sized pieces
• Salt and pepper to taste
• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons tomato paste
• 1 tablespoon garam masala
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 cup tomato puree or canned crushed tomatoes
• 1 cup coconut milk
• Cooked rice, for serving
• Naan bread, for serving
• Fresh cilantro, chopped, for garnish
Instructions:
1. Season chicken pieces with salt and pepper.
2. Heat vegetable oil in a large skillet over medium-high heat.
3. Add chopped onion and sauté until softened, about 5 minutes.
4. Add minced garlic and grated ginger and cook for 1 minute until fragrant.
5. Stir in tomato paste, garam masala, ground turmeric, ground cumin, and cayenne pepper (if using). Cook for 1-2 minutes to toast the spices.
6. Add chicken pieces to the skillet and brown on all sides, about 5 minutes.
7. Pour in tomato puree (or crushed tomatoes) and coconut milk. Stir to combine.
8. Bring to a simmer, then reduce heat to low and cover. Cook for 20-25 minutes until chicken is cooked through and sauce has thickened.
9. Serve chicken tikka masala hot over cooked rice, with naan bread on the side. Garnish with chopped fresh cilantro.
