Chicken Tikka Masala
- Ready In:
- 5hrs
- Ingredients:
- 21
- Serves:
-
4-6
ingredients
- 1 lb chicken breast
- 2 tablespoons ginger, minced
- 2 tablespoons garlic, minced
- 1 lemon, juice of
- 2 teaspoons salt
- 3 tablespoons red chili powder
- 2 teaspoons turmeric
- 6 tablespoons yogurt
- 1 tablespoon garam masala
- 1 1⁄2 teaspoons ground coriander
- 1 1⁄2 teaspoons ground cumin
- 16 ounces red onions, medium dice
- 24 ounces tomato puree
- 2 ounces peanut butter or 4 ounces cashew paste, preferred
- 1 ounce jalapeno
- 3 ounces cilantro, chopped
- 1 cup heavy cream
- 3 tablespoons honey
- 3 ounces butter
- 1 tablespoon vegetable oil
- 1⁄2 teaspoon fennel seed
directions
- Slice chicken thinly and combine with 6 tbsp yogurt, 1 tbsp ginger, 1 tbsp garlic, 2 tsp salt, juice from 1 lemon, 2 tbsp chili powder, 1 tsp garam masala, 1/2 tsp coriander, and 1/2 tsp cumin. Ensure that all of the chicken is properly coated and let marinate for 4 hours.
- After marinating, cook chicken in a grill pan over high heat and reserve.
- In a medium pot, heat up oil and butter over medium-high heat and add 1 oz jalapeno, 3 oz cilantro, and 1/2 tsp fennel seeds. Cook until fragrant.
- Add onion and cook until browned.
- Add 1 tbsp ginger and 1 tbsp garlic and cook until the raw smell dissipates.
- Add tomato puree and stir to incorporate fully followed by 1 tbsp chili powder, 1 tsp cumin, 1 tsp turmeric, 1 1/2 tsp garam masala, and 1 tsp coriander. Cook for about 15 minutes.
- Add honey and cream. Season with salt and pepper to taste.
- Return chicken to the gravy and serve desired amount over basmati rice.
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