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Recipenosh Flavorful Beef Dishes: 7 Tasty Recipes to Try

Recipenosh Flavorful Beef Dishes
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A detailed guide to making restaurant-quality creamy Chicken Tikka Masala from scratch, featuring tender marinated chicken in a rich, spiced tomato and cream sauce, perfect for family dinners or special occasions.

Ingredients

Scale
  • 2 lbs (900g) boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
  • 1 cup (240g) plain whole milk yogurt
  • 2 tablespoons fresh ginger, grated (for marinade)
  • 2 cloves garlic, finely minced (for marinade)
  • 1 tablespoon ground cumin (for marinade)
  • 1 tablespoon ground coriander (for marinade)
  • 1 teaspoon turmeric powder (for marinade)
  • 1 teaspoon garam masala (for marinade)
  • 1/2 teaspoon red chili powder (for marinade)
  • 1/2 teaspoon salt (for marinade)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon vegetable oil or ghee (for cooking chicken)
  • 2 tablespoons ghee or unsalted butter (for sauce)
  • 1 large red onion, finely diced
  • 1 tablespoon fresh ginger, grated (for sauce)
  • 3 cloves garlic, finely minced (for sauce)
  • 1 teaspoon ground cumin (for sauce)
  • 1 teaspoon ground coriander (for sauce)
  • 1/2 teaspoon turmeric powder (for sauce)
  • 1 teaspoon red chili powder (for sauce)
  • 1/2 teaspoon garam masala (for sauce)
  • 1 (28-ounce/794g) can crushed tomatoes
  • 1/2 cup (120ml) chicken broth or water
  • 1/2 cup (120ml) heavy cream
  • 1 tablespoon sugar (optional)
  • 1/2 teaspoon salt (for sauce)
  • Freshly ground black pepper, to taste
  • 1/4 cup (60ml) hot water, if needed
  • Fresh cilantro, chopped, for garnish
  • Naan bread or basmati rice, for serving
  • Extra plain yogurt or crème fraîche (optional)

Instructions

  1. Pat chicken dry and cut into 1-inch cubes. In a bowl, combine yogurt, 2 tbsp grated ginger, 2 minced garlic cloves, 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tsp turmeric, 1 tsp garam masala, 1/2 tsp red chili powder, 1/2 tsp salt, and 2 tbsp lemon juice. Mix with chicken, cover, and refrigerate for 30 mins to 12 hours (2-4 hours recommended for best flavor).
  2. In a large pot, heat 2 tbsp ghee/butter over medium heat. Sauté diced red onion for 8-10 mins until translucent. Add 1 tbsp grated ginger and 3 minced garlic cloves; cook for 1 min until fragrant, being careful not to burn.
  3. Reduce heat to low-medium. Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, 1 tsp red chili powder, and 1/2 tsp garam masala. Stir constantly for 30-60 seconds to toast spices and intensify their flavors.
  4. Stir in 1 (28-oz) can crushed tomatoes, 1/2 cup chicken broth/water, 1 tbsp sugar (optional), 1/2 tsp salt, and black pepper. Bring to a gentle simmer, then reduce heat to low, cover partially, and cook for 15-20 mins (or up to 40 mins for richer flavor), stirring occasionally.
  5. While sauce simmers, heat 1 tbsp vegetable oil/ghee in a large skillet over medium-high heat. Sear marinated chicken in batches (single layer) for 3-4 mins per side until deep brown and caramelized. Set aside once seared.
  6. Add seared chicken to the pot with the simmering sauce. Reduce heat to low. Stir in 1/2 cup heavy cream until fully incorporated, creating the characteristic creamy texture and rich color.
  7. Let chicken and sauce simmer together for another 10-15 mins on low heat until chicken is tender and fully cooked, allowing flavors to meld. Taste and adjust seasoning (salt, sugar, or chili powder) as needed. If too thick, thin with 1/4 cup hot water; if too thin, simmer uncovered to reduce.
  8. Garnish generously with fresh chopped cilantro. Serve hot with fluffy basmati rice or warm naan bread. Optionally, offer a small dollop of plain yogurt or crème fraîche on the side for guests.

Notes

    Nutrition

    Find it online: https://keepityummy.com/recipenosh-flavorful-beef-dishes/

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