[trg_recipe name_src=”custom” name_txt=”Recipe” template=”recipe2″ imgwidth=”1000″ imgquality=”100″ img_align=”center” summary=”” method_heading=”Instructions” recipe_cuisine=”Indian” recipe_category=”Main Course” cooking_method=”Curry” prep_time=”10″ cook_time=”20″ total_time=”1″ ingredients=”%5B%7B%22title%22%3A%22Fresh%20from%20the%20Store%22%2C%22list%22%3A%221%20Chicken%20Breast%5CnJuice%20of%201%2F2%20Lemon%5Cn1%20cup%20Yogurt%5Cn1%20cup%20Rice%5Cn1%2F2%20Yellow%20onion%5Cn1%20cup%20Mushrooms%5Cn1%20can%20Tomato%20Puree%5CnCilantro%20leaves%20to%20garnish%5Cn1%20Serrano%20Pepper%20(optional)%22%7D%2C%7B%22title%22%3A%22From%20your%20Pantry%22%2C%22list%22%3A%223%20tbsp%20Vegetable%20Oil%5Cn3%20tbsp%20Garam%20Masala%20Mix%5Cn%5CnSpice%20Mix%20includes%5CnCinnamon%5CnCloves%5CnBlack%20Pepper%5CnNutmeg%5CnMace%5CnBlack%20Cardamom%22%7D%5D” suitable_for_diet=”” custom_nutrients=”%5B%7B%22level%22%3A%220%22%2C%22text_style%22%3A%22normal%22%7D%5D” hide_nutrition=”true” social_buttons=”twitter,facebook,whatsapp,pinterest,email”][trg_recipe_method method_title=”Prep Ingredients”]

Prepare ingredients: Peel and dice the onion. Wash and dice chili. Wash mushrooms and cut them into slices. Rinse cilantro leaves under cold water, separate the leaves from stems. Rinse cutting board then cut the chicken breast into cubes.

[/trg_recipe_method][trg_recipe_method method_title=”Marinate the chicken”]

Mix chicken, 1/2 cup of yogurt, 3 tbsp of the Garam Masala Spice Mix and lemon juice in a bowl. Cover and let the mixture rest in the fridge for a few minutes.
If you have time, refrigerate for about 30 mins for a more intense flavor.

[/trg_recipe_method][trg_recipe_method method_title=”Cook rice”]

Heat up 1 ⅓ cups of water in a pot. Once boiling, add rice, cover and reduce the heat to low. Cook rice for about 12 to 15 minutes, or until the rice is tender and completely has absorbed the water. Set the rice aside and fluff it with a fork.

[/trg_recipe_method][trg_recipe_method method_title=”Cook the chicken”]

Meanwhile, heat up vegetable oil in a pan. Add chicken-yogurt mix and onion cubes. Cook for about 10 minutes at medium to high heat until chicken is fully cooked and turns golden brown.

[/trg_recipe_method][trg_recipe_method method_title=”Add more ingredients”]

Add tomato puree, the second half cup of yogurt and the sliced mushrooms to the cooked chicken and mix the ingredients. If you would like to make it creamy, you can add 1/2 cup of milk or cream to the sauce. Let masala sauce simmer for another 5 to 10 minutes at low heat. Add more Garam Masala Mix or salt to taste.

[/trg_recipe_method][trg_recipe_method method_title=”Serve and Enjoy”]

Serve rice on two flat plates and top with chicken tikka masala sauce. Garnish with cilantro leaves. If you want to make it spicier, you can add some chopped chilies.

[/trg_recipe_method][/trg_recipe]

Believe it or not, the people of 2 different countries share different stories about the origins of this delicious dish. People from Punjab believe that it originated in their region of northern India. People from Scotland believe that it originated in Glasgow, Scotland. Which one do you believe? Although we haven’t found a credible source with the right answer, we believe that it is really a blend of cuisines from different cultures. The original recipe contains Garam Masala, a typical Northern Indian homemade spice mix that varies from household to household and dates back centuries. At the same time, the recipe has tomato sauce, which is not very typical in India.