Chicken Tikka Masala (My Favorite Way)
- Ready In:
- 2hrs 30mins
- Ingredients:
- 29
- Yields:
-
1 pot ;)
- Serves:
- 6-8
ingredients
-
Ingredients
-
Part A
- 907.18 g boneless chicken breasts
- 59.14 ml yogurt
- 14.78 ml minced ginger
- 14.78 ml minced garlic (fresh or in a jar)
- 1.23 ml white pepper
- 1.23 ml cumin powder
- 1.23 ml mace
- 1.23 ml nutmeg
- 1.23 ml cardamom powder
- 1.23 ml red chili
- 1.23 ml turmeric
- 44.37 ml lemon juice
- 59.16 ml vegetable oil
- melted butter
-
Part B
- 141.74 g tomato paste
- 283.49 g tomato puree
- 907.18 g tomatoes, chopped
- 9.85 ml ginger paste
- 9.85 ml garlic paste
- 9.85 ml green chilies or 9.85 ml desired hot pepper
- 14.79 ml red chili powder
- 9.85 ml cloves (I used one)
- 8 green cardamoms
- salt, if you wish
- 44.37 ml butter
- 157.80 ml cream
- 4.92 ml fenugreek seeds
- 9.85 ml ginger, julienned
- honey, if you wish
directions
-
Preparation:
- Stir all the ingredients in Part A together in a large bowl. Cut chicken into bite sized chunks and place in marinade.
- Marinate overnight in the refrigerator.
- Preheat oven to 350º F. Bake the chicken until cooked through. Baste with butter during cooking if desired.
- To make the sauce in Part B,deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4 to 4 and 1/4 cups of water.
- Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until thick. I cook it about 2 hours. Strain through a strainer and bring to a boil. Add butter and cream.
- Add honey to taste if desired. I don't find it necessary. Add fenugreek, ginger juliennes, and chicken. Serve over rice or with naan, chapati or desired bread.
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