Chicken Tikka Masala
From thebakingbaby 16 years ago
- 30 minutes to make
- Serves 4
Even the family members that don't like to try new things love this recipe. It has great depth of flavor and is really worth the time!
Ingredients
- chicken TIKKA shopping list
- 1 tsp salt shopping list
- 1.2 tsp cumin shopping list
- 1/2 tsp coriander shopping list
- 1/4 tsp cayenne shopping list
- 2 lbs boneless, skinless chicken breast shopping list
- 1 cup plain whole milk yogurt shopping list
- 2 Tbsp vegetable oil shopping list
- 2-3 garlic cloves (2 tsp) shopping list
- 1 Tbsp grated fresh ginger shopping list
- masala SAUCE shopping list
- 3 Tbsp vegetable oil shopping list
- 1 onion diced fine (about 1 1/4 cup) shopping list
- 2 tsp coriander shopping list
- 1/4 tsp cardamom shopping list
- 1/4 tsp cinnamon shopping list
- 1/2 tsp black pepper shopping list
- 1 Tbsp tomato paste shopping list
- 2-3 cloves minced garlic (2 tsp) shopping list
- 2 tsp grated fresh ginger shopping list
- 1 jalapeno pepper, minced (seeds and ribs removed) shopping list
- 1- 28 oz can crushed tomatos shopping list
- 2 tsp sugar shopping list
- 1/2 tsp salt shopping list
- 2/3 cup heavy cream shopping list
How to make it
- FOR THE CHICKEN: combine salt, cumin, coriander and caynne
- Sprinkle on chicken pressing into chicken
- Cover and refrigerate for 30-60 minutes
- Whisk together yogurt, oil, garlic and ginger
- After 30-60 minutes is up, dip chicken in the yogurt mixture-coating well
- FOR THE SAUCE: heat oil in a large dutch over over medium heat
- Add onion and cook until softened 8-10 minutes
- Add spices tomato paste, garlic, ginger and pepper
- Cook about 3 minutes
- Add tomatoes, sugar and salt
- Bring to a boil
- Reduce heat to medium-low
- Cover and simmer for 15 minutes stirring occasionally
- Stir in the cream and return to a simmer
- Remove from heat and keep warm
- Place the chicken on a rack in a foil covered baking sheet
- Broil 6 inches from heating element until thermometer reaches 160 degrees (15-20 minutes) flipping chicken half way through cooking time
- Let rest 5 minutes then chop into 1 inch chunks
- Stir into sauce (do not boil after adding the chicken)
- Serve with rice
People Who Like This Dish 9
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