Chicken Tikka Masala
Ready In: 45 mins
Serves: 4-5
Ingredients
- 3 -4 boneless skinless chicken breasts (approx. 1.5 lbs)
- 2 tablespoons olive oil or 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 1⁄2 teaspoon ground cardamom
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon coriander powder
- 1⁄2 teaspoon cayenne pepper
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground turmeric
- 1 teaspoon paprika
- 2 teaspoons garam masala
- 1 tablespoon fresh ginger, grated
- 1 -2 large garlic clove, minced
- 1 (14 ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 1 cup chicken stock or 1 cup water
- 2 -3 tablespoons plain yogurt
- fresh cilantro
Directions
- Chop the chicken breasts into bite-size cubes and put aside. Mix all the dried spices in a small glass bowl. Heat the oil in a large skillet and cook the onions until very tender and lightly golden. Mix in the dried spices, grated ginger, and minced garlic and cook 1 minute more. Add the diced tomatoes (undrained), tomato paste, and chicken stock or water. Bring to a simmer and cook for about 5 minutes. Add the chicken pieces, return to a simmer and cook until chicken is cooked through and the sauce has thickened, approximately 15 or 20 minutes. Stir in yoghurt and heat through a minute or two. Taste, and add salt if necessary. Garnish servings with cilantro sprigs. (I actually chopped the cilantro and added it to the sauce just before serving.) Serve with basmati rice and naan.
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