Chicken Tikka Masala (get PDF)

  This recipe was lifted directly from https://cafedelites.com/chicken-tikka-masala/. If you like, or want to try Indian cooking, try this! Note: This is NOT Chicken Marsala!

 Thank you Karina!


Chicken Tikka Masala

Author: Karina

Ingredients
For the chicken marinade:
28 oz boneless and skinless chicken thighs cut into bite-sized pieces
1 cup plain yogurt
1 1/2 tablespoons minced garlic
1 tablespoon ginger
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon Kashmiri chili (or 1/2 teaspoon ground red chili powder)
1 teaspoon of salt

For the sauce:
2 tablespoons of vegetable/canola oil
2 tablespoons butter
2 small onions (or 1 large onion) finely diced
1 1/2 tablespoons garlic finely grated
1 tablespoon ginger finely grated
1 1/2 teaspoons garam masala
1 1/2 teaspoons ground cumin
1 teaspoon turmeric powder
1 teaspoon ground coriander
14 oz tomato puree (or tomato sauce or Passata)
1 teaspoon Kashmiri chili (optional for color and flavor)
1 teaspoon ground red chili powder (adjust to your taste preference)
1 teaspoon salt
1 1/4 cups of heavy or thickened cream (or evaportated milk for less calories)
1 teaspoon brown sugar
1/4 cup water if needed
4 tablespoons Fresh cilantro or coriander to garnish

Instructions

1. In a bowl, combine chicken with all of the ingredients for the chicken marinade, let marinate for 10 minutes
to an hour (or overnight if time allows).
2. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two
or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and
keep warm. (You will finish cooking the chicken in the sauce.)
3. Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned
bits stuck on the bottom of the pan.
4. Add garlic and ginger and saute for 1 minute until fragrant, then add garam masala, cumin, turmeric and
coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
5. Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally
until sauce thickens and becomes a deep brown red colour.
6. Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for
an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the
water to thin out the sauce, if needed.
7. Garnish with cilantro (coriander) and serve with hot garlic butter rice and fresh homemade Naan bread!

Sorry - no photo yet; I guess I'll have to make it again!