Chicken Tikka Marsala

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READY IN: 1hr 20mins
SERVES: 5-6
UNITS: US

INGREDIENTS

Nutrition
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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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