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Chicken Tikka Masala

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Chicken Tikka Masala

Even Mom liked this one.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

For the chicken marinade
  • 28 oz Boneless skinless chicken thighs or breasts
  • 1 cup Plain yogurt
  • 1 1/2 tbsp Minced garlic
  • 1 tbsp Ginger
  • 2 tsps Garam masala
  • 1 tsp Turmeric
  • 1/2 tsp Ground cumin
  • 1 tsp Kashmiri chili
  • 1/2 tsp Salt
For the sauce
  • 2 tbsp Vegetable/canola oil
  • 2 tbsp Butter
  • 2 Small onions finely diced
  • 1 1/2 tbsp Garlic finely diced
  • 1 tbsp Ginger finely grated
  • 1 1/2 tsp Garam marsala
  • 1 tsp Turmeric powder
  • 1 tsp Ground coriander
  • 14 oz Tomato sauce
  • 1 tsp Kashmiri chili
  • 1/2 tsp Ground red chili powder (to taste)
  • 1/2 tsp Salt
  • 1 1/4 cup Heavy whipping cream
  • 1 tsp Brown sugar
  • 1/4 cup Water (if needed)
  • 4 tbsp Fresh cilantro or coriander for garnish

Method
 

  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 sauté for 1 minute until fragrant, then add garam masala, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
    5. Maybe start the rice now.
  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 color.
  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 fresh, hot basmati rice.
    8. For kashmiri substitute 3 parts paprika and one part cayenne powder 
    I did not do the substitute. See recipe for korean chili paste and red onion flakes.

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