Marinate the chicken: In a bowl, combine yogurt, Ginger-Garlic Paste, garam masala, cayenne pepper, black pepper, and kosher salt. Mix well to form a thick marinade. Add the boneless chicken chunks, mixing until they are well-coated. Cover and refrigerate for at least thirty minutes, or up to twenty-four hours for deeper flavor.
Grill the chicken: Preheat your grill or the oven to 450°F. Thread marinated chicken onto skewers. If using an oven, place them under the broiler for fifteen to twenty minutes, turning occasionally until the chicken is charred and fully cooked. Alternatively, grill on an outdoor grill until the center is tender and juices run clear. This step gives your chicken a wonderful smoky flavor.
Prepare the sauce: While the chicken is cooking, heat a large, heavy-duty pan over medium-high heat. Add butter and olive oil. Once hot, toss in minced onion. Sauté until the onions start to brown, about three to five minutes. The aroma will be incredible!
Add the spices: To the browned onions, add the jalapeno pepper, garlic, and ginger. Cook for an additional two minutes, allowing the garlic to brown slightly for that rich flavor. Then, mix in the diced tomatoes and tomato paste, cooking for about five minutes until the tomatoes soften.
Add water and simmer: Pour in one cup of water to the pan and stir well. Allow the mixture to simmer over low-medium heat for about fifteen minutes. This helps the flavors meld beautifully, creating a rich sauce.
Stir in the cream: After simmering, add the heavy cream to the sauce. Stir gently and cook for another two to three minutes. This step transforms your sauce into a creamy delight!
Combine chicken and sauce: Once your chicken is grilled, remove it from the skewers and add it to the sauce. Gently stir to coat the chicken in that luscious masala mixture. Let it simmer together for an additional five minutes, allowing all the flavors to harmonize.
Make the garlic naan: In a small bowl, combine melted butter and minced garlic. Set aside. Divide the pizza dough into eight portions and roll each into a small circle. Heat a skillet over high heat and lightly grease it to prevent sticking. Place the dough in the skillet, and when it puffs and bubbles, flip it over and spread a little of the garlic butter mixture on top. Cook until both sides are golden.
Serve and enjoy: Your Easy Chicken Tikka Masala is now ready! Serve it hot with the garlic naan, garnish with minced fresh cilantro, and enjoy a meal that’s bursting with flavor!
