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Update chicken tikka masala recipe

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recipes/docs/indian/chicken-tikka-masala.mdx
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sidebar_position: 2 sidebar_position: 2
--- ---
import Admonition from '@theme/Admonition'
import Tabs from '@theme/Tabs';
import TabItem from '@theme/TabItem';
# Chicken Tikka Masala # Chicken Tikka Masala
:::info <Tabs>
Let chicken marinate for overnight if possible. <TabItem value="photos" label="Photos" default>
::: A classic chicken recipe with a rich, tomato-based gravy.
![img alt](@site/docs/indian/static/chicken-tikka-masala.png)
</TabItem>
```mdx title="Ingredients - Chicken Marinade" <TabItem value="ingredients" label="Ingredients">
28 oz (800g) boneless and skinless chicken thighs (cut into bite-sized pieces) ```text title="Chicken Marinade"
1 cup plain yogurt 28 oz (800g) boneless and skinless chicken thighs (cut into bite-sized pieces)
1 1/2 tablespoons minced garlic 1 cup plain yogurt
1 tablespoon ginger 1 1/2 tablespoons minced garlic
2 teaspoons garam masala 1 tablespoon ginger
1 teaspoon turmeric 2 teaspoons garam masala
1 teaspoon ground cumin 1 teaspoon turmeric
1 teaspoon kashmiri chili 1 teaspoon ground cumin
1 teaspoon of salt 1 teaspoon kashmiri chili
``` 1 teaspoon of salt
```
```mdx title="Ingredients - Chicken Tikka Masala" ```text title="Gravy"
2 tablespoons vegetable/canola oil 2 tablespoons vegetable/canola oil
2 tablespoons butter 2 tablespoons butter
2 small diced onions 2 small diced onions
1 1/2 tablespoons finely grated garlic 1 1/2 tablespoons finely grated garlic
1 tablespoon finely grated ginger 1 tablespoon finely grated ginger
1 1/2 teaspoons garam masala 1 1/2 teaspoons garam masala
1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground cumin
1 teaspoon turmeric powder 1 teaspoon turmeric powder
1 teaspoon ground coriander 1 teaspoon ground coriander
14 oz tomato puree 14 oz tomato puree
1 teaspoon kashmiri chili (optional) 1 teaspoon kashmiri chili (optional)
1 teaspoon ground red chili powder (to taste) 1 teaspoon ground red chili powder (to taste)
1 teaspoon salt 1 teaspoon salt
1 1/4 cups of heavy or thickened cream (use evaporated milk for lower calories) 1 1/4 cups of heavy or thickened cream (use evaporated milk for lower calories)
1 teaspoon brown sugar 1 teaspoon brown sugar
1/4 cup water if needed 1/4 cup water if needed
4 tablespoons fresh cilantro or coriander to garnish 4 tablespoons fresh cilantro or coriander to garnish
``` ```
```md title="Instructions" <Admonition type="info" title="Diet">
1. In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows). <p>Switch cream for low fat milk to make this a bit healthier.</p>
2. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.) </Admonition>
3. Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan. </TabItem>
4. Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
5. Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
6. Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
7. Garnish with cilantro (coriander) and serve.
```
### Notes <TabItem value="instructions" label="Instructions">
Switch cream for evaporated milk for lower calories. 1. In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
2. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
3. Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.
4. Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
5. Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
6. Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
7. Garnish with cilantro (coriander) and serve.
![img alt](@site/docs/indian/static/chicken-tikka-masala.png) <Admonition type="info" title="Prep Early">
<p>Let chicken marinate for overnight if possible.</p>
</Admonition>
</TabItem>
### References <TabItem value="references" label="References">
https://cafedelites.com/chicken-tikka-masala/ https://cafedelites.com/chicken-tikka-masala/
</TabItem>
</Tabs>