Chicken Tikka Masala
Ready In: 1 hr 15 mins
Serves: 12-16
Ingredients
chicken
- 6 lbs boneless chicken breasts or 6 lbs boneless chicken thighs
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 teaspoon cayenne
- 1 tablespoon salt
- 3 cups plain yogurt
- 4 tablespoons oil
- 6 garlic cloves
- 2 tablespoons minced fresh ginger
Sauce
- 4 tablespoons oil
- 3 medium onions, chopped
- 6 garlic cloves
- 3 tablespoons fresh ginger, chopped
- 3 serrano peppers, chopped (remove seeds)
- 5 tablespoons curry powder or 5 tablespoons garam masala
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cloves
- 2 tablespoons sugar
- 2 teaspoons salt
- 3 (28 ounce) cans tomatoes (redi-cut or chopped)
- 1 (6 ounce) can tomato paste
- 2 cups heavy cream
- 1 cup cilantro, chopped
Directions
- For chicken, mix spices together and rub into chicken pieces. Let it sit for 1-12 hours.
- Mix yogurt, oil, garlic and ginger. Set aside.
- Sauce:
- Heat oil in large pot. (I use soup pot.).
- Add onion, garlic, ginger and peppers. Fry until onions are soft. Add spices and fry until they smell good, a few minutes. (Keep stirring as you don't want spices to burn.).
- Add sugar, tomatoes and paste.
- Simmer while you make the chicken. (At least an hour.).
- Add cream and cilantro, heat till warm.
- Dip chicken pieces into yogurt mixture until well coated.
- Place on BBQ or broil for 15 minute or so turning once. Cooking time depends on thickness of meat. It should be 160 on thermometer. I like it to sear and get a little crunchy on the outside.
- Let it cool and tear or cut into bite-size pieces and stir into sauce.
- Serve with rice or naan.
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