Protein Tikka Masala

Marinating the Protein In a mixing bowl, combine the yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric powder, chili powder, and salt. Mix well.

Marinating the Protein Continued Add the protein of choice to the marinade and mix until all the pieces are well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for maximum flavor.

Preparing the Sauce In a large skillet, heat the vegetable oil over medium heat. Add the finely chopped onion and cook until it becomes soft and translucent.

Preparing the Sauce Continued Add the minced garlic and grated ginger to the skillet and cook for another minute.

Preparing the Sauce Continued Add the cumin powder, coriander powder, paprika, cinnamon powder, and cardamom powder to the skillet. Stir well and cook for a minute to toast the spices.

Preparing the Sauce Continued Add the tomato puree to the skillet and cook for a few minutes until the raw smell disappears and the sauce thickens.

Preparing the Sauce Continued Reduce the heat to low and slowly pour in the heavy cream while continuously stirring the sauce.

Preparing the Sauce Continued Add the butter to the sauce and mix until it melts and incorporates.

Preparing the Sauce Continued Season the sauce with salt to taste.

Cooking the Protein Remove the marinated protein from the refrigerator and thread them onto skewers.

Cooking the Protein Continued Preheat the grill or oven to medium-high heat. Cook the protein skewers for 10-12 minutes, turning occasionally, until they are charred and cooked through.

Finishing the Dish Once the protein is cooked, remove the skewers and transfer them to the skillet with the sauce. Simmer for a few minutes to allow the flavors to meld together.

Finishing the Dish Continued Garnish with fresh cilantro and serve the protein tikka masala hot with rice or naan bread.