Chicken Tikka Marsala
- Ready In:
- 1hr 20mins
- Ingredients:
- 27
- Serves:
-
5-6
ingredients
-
For the Chicken Marinade
- 3 boneless skinless chicken breasts
- 1 lemon
- 125 g yogurt
- 6 garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 teaspoons salt
- 2 teaspoons cumin
- 2 teaspoons garam masala
- 2 teaspoons paprika
- 10 -20 wooden skewers
-
For the Sauce
- 3 tablespoons oil
- 1 large onion, chopped finely
- 2 tablespoons ginger, minced
- 8 garlic cloves, minced
- 2 teaspoons cumin
- 2 teaspoons turmeric
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 2 teaspoons chili powder
- 2 teaspoons garam masala
- 1 tablespoon tomato puree
- 800 g tomato sauce or 800 g crushed tomatoes
- 300 ml water
- 250 ml cream
- 1 tablespoon coriander, chopped
- 4 cups cooked rice
- 4 pieces naan bread
directions
- Preheat oven to 500°F/260°C.
- Slice the chicken into bite-sized chunks, the combine the chicken with the rest of the chicken marinade ingredients in a bowl. Mix until evenly coated, then refrigerate for at least 1 hour.
- Skewer the marinated chicken pieces on bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.
- Bake for about 15 minutes until slightly dark brown on the edges.
- Heat oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned.
- Fry the spices for about 30 seconds to release their aromatics and flavor, stirring constantly, then stir in the tomato puree.
- Add the tomato sauce and water, then bring to a boil and cook for about 5 minutes.
- Pour in the cream and mix in the chicken, cooking for another 1-2 minutes.
- Serve with rice and naan bread!
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