Chicken Tikka Masala
Rated 5.0 stars by 1 users
Category
Indian Food
Servings
6
This trick here is marinating the chicken in yogurt and spices and then broiling it until you get burnt edges.
Author:Audra Reddy
Ingredients
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2 lbs. boneless, skinless breasts/thighs
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1/2 teaspoon cumin powder
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1/2 teaspoon coriander powder
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1/4 teaspoon cayenne
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1 teaspoon salt
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1 cup yogurt (whole milk is best)
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2 T. olive oil
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4 garlic cloves, minced
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1 T. grated ginger
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4 T. butter
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1 medium onion, diced
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4 garlic cloves, minced
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2 teaspoons grated ginger
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1 thai chili, chopped
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2 T. tomato paste
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2 T. garam masala
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1 can (28 oz) crushed tomatoes
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1/2 teaspoon salt
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1 cup heavy cream
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chopped cilantro for serving
Marinated Chicken
Masala Sauce
Directions
For the chicken
Combine all the ingredients listed for the marinate and add to a ziploc bag or small bowl. Add the chicken and marinate for at least 1 hour. Longer is better.
Heat oven to Broil. Remove chicken from yogurt marinate and add to a foil lined baking sheet (Discard excess yogurt mixture). Broil chicken 10-15 minutes, flipping chicken half way through so both sides get browned and have burnt edges. Remove from oven and let rest for 5 minutes. Cut chicken into 1 inch cubes and add to warm sauce.
Masala Sauce
Heat butterl in a large Dutch oven. Add onion and cook until lightly browned. Add garlic, ginger, chili, tomato paste and garam masala; cook for about 3 minutes or until fragrant. Add can of crushed tomatoes and salt. Bring to a boil. Reduce heat to med-low, cover and simmer for 15 minutes. Stir in cream and chicken and turn off heat. Keep warm.
Sprinkle Tikka Masala with cilantro when serving. Serve with rice and naan.
Enjoy!
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