India can be said to be the originator of curry. Authentic Indian curry is prepared with spices such as cloves, cumin seeds, coriander seeds, mustard seeds, turmeric powder and chilli peppers. Due to the heavy ingredients, authentic Indian curry is strong and rich in spiciness.

Masala refers to Indian curry powder, which is made by grinding a variety of seasonings into powder. It is commonly used in northern Indian and South Asian cooking. This can be utilized on its own or in combination with other spices or flavors. It is a spicy seasoning. In addition, its recipes vary by region or chef, and it will not be said that a certain recipe is orthodox.

One of India's most popular chicken tikka masala is a combination of two of the most Indian seasonings, curry and masala, with tender and juicy chicken, very tasty and medium spicy. With a little sour taste, it is simply a pleasure for the taste buds.

Chicken tikka, also known as curry masala chicken, is not only delicious but also relatively simple to make. First, we need to prepare the necessary ingredients.

1 pound of chicken

1 onion

1 ginger

2 cloves garlic

1 tablespoon masala

1 teaspoon paprika

1 teaspoon pepper

2 tomatoes

1 teaspoon turmeric

1/2 cup coconut milk

1/2 cup water

1 cilantro

2 teaspoons salt

1. First, put the ginger, salt, chilli powder, masala, pepper, turmeric and garlic into a large bowl and mix well. Toss chicken into spiced yoghurt marinade until evenly coated. Wrap tightly in plastic wrap and refrigerate for at least 3 hours and up to 24 hours.

2. Heat the large pot over medium heat and melt the ghee in it. Add the onion and masala, season with 1 teaspoon salt and cook, stirring occasionally, until the onion is golden brown and begins to caramelize. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger is starting to turn golden brown and stick to the bottom of the pot.

3. Add the masala and chilli powder and cook over high heat, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, spoon them into small pieces, and bring to a boil, stirring occasionally, until the sauce is reduced by half and the tomatoes are tender.

4. Wait for approximately 5 minutes to allow the hot sauce to cool down, and then pour it into a blender, making sure not to fill it more than halfway. Add 1/2 cup coconut milk and 1/2 cup water until creamy. Pour into a clean pot, bring to a simmer and season with salt.

5. Meanwhile, place a rack directly under the chicken and preheat to high heat. Line a rimmed baking sheet with foil and place a wire rack inside.

6. Place the chicken on the rack in a way that each piece is not overlapping with the other and forms a single layer. Roast until chicken starts to brown spots, 3 to 6 minutes per side, remove chicken. Once the chicken has cooled down sufficiently, dice it into 1-inch chunks. Add chicken to simmering sauce, cover and cook until chicken is cooked through 8 to 10 minutes.

7. Sprinkle cilantro over chicken and sauce at the end and serve with rice.

This dish can be seen everywhere on the Indian table, and it is also a dish that is popular all over the world, and it is very worthwhile for all of us to try it.