Tikka Masala Recipe

Chicken Tikka Masala

 

Chicken 
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp cayenne pepper
1 tsp table salt
3 boneless skinless chicken breasts chopped up into cubes
1 cup plain Greek yogurt (low fat or fat free)
2 tablespoons vegetable oil
2 medium garlic cloves, minced
1 Tb ginger

Sauce:
3 TB vegetable oil
1 medium onion diced
2 medium garlic cloves minced
2 tsp ginger
1 TB tomato paste
1 TB garam masala
1 can chopped tomatoes with jalapenos   
1/2 tsp table salt
2/3 C Greek yogurt 
1/4 c chopped cilantro leaves 

Directions:

The sauce can be made ahead, and gently reheated before adding the hot chicken. Serve with basmati rice.

FOR THE CHICKEN: Combine cumin, coriander, cayenne, garlic, ginger, salt, oil and yogurt small bowl. Stir the mixture up and add the chopped chicken to it. Refrigerate in a covered bowl for 30-60 minutes.

 Heat a medium size skillet and cook the chicken mixture until the chicken is cooked all the way through. Combine it at the last minute with the masala sauce. Do not let it simmer in the sauce you want to have 2 layers of flavor and if you simmer it in the sauce it will all taste the same. Serve it on top of basmalti rice.

FOR THE SAUCE: Heat oil in large pan over medium heat until shimmering. Add onion and garlic cook, stirring frequently, until light golden, 8 to 10 minutes. Add ginger, 1/2 TB curry powder, 1/2 TB turmeric, 2 TB tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes.

 Add canned tomatoes, and salt; bring to boil.

Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. (This is step where most restaurants put the sauce in the blender and make it a liquid but I prefer the chunkier sauce so I left it as is)Stir in yogurt and return to simmer. Remove pan from heat and cover to keep warm.

 










Final product: Add the Chicken to the sauce just before you serve it and stir until it is evenly distributed.

Serve it over basmati rice.