Chicken Tikka Masala & Broccoli

The term “tikka” comes from the Hindi-Urdu and Persian word for “pieces” and refers to minor cuts of meat. This style of grilled chicken—marinated in yoghurt and spices and cooked in a tandoor—dates back to the Mughal Emperor Babur’s reign in the 16th century. My homemade version delivers that same authentic, charred tenderness, but takes it further with a rich, creamy tomato gravy that competes with any top-tier restaurant dish.😁My recipe delivers a rich and creamy chicken tikka masala.

You will need:

For the Chicken Marinade

500g chicken breast
1 cup plain yoghurt or Greek yoghurt
2 tablespoons fresh lemon juice
2 teaspoons cumin
1 teaspoon garam masala
1/2 teaspoon red chilli powder 
1 teaspoon salt
2 teaspoons ginger powder 
2 teaspoons garlic powder 

For the Sauce

2 tablespoons olive oil
2 tablespoons butter
1 large sweet onion, finely diced
2 teaspoons grated ginger
2 cloves garlic, finely minced
2 teaspoons brown sugar
1 teaspoon ground coriander
1 teaspoon cumin
1 cup broccoli florets
1 teaspoon smoked paprika
1 teaspoon garam masala
400g can of tomato
400g can of peeled, sliced tomatoes
fresh cilantro
lemon

Procedure:

Start by marinating the chicken breasts in yoghurt, lemon, and a spice blend like cumin, garam masala, and chilli. Meanwhile, make the sauce by sautéing the onion, ginger, and garlic in oil and butter. Stir in the brown sugar, coriander, smoked paprika, and canned tomatoes to create a thick, flavorful base. Return the browned chicken and broccoli florets to the pan and simmer until the sauce thickens and the chicken is cooked through. Serve hot with rice and naan, garnished with fresh coriander and lemon juice.

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