It has been a while since I have posted a recipe, so I thought I would share this one that I made the other weekend.
Being from England, I’m a curry lover and a couple of weekends ago I just had this craving for some Indian food and I played around with this Chicken Tikka Masala recipe and was pleasantly surprised. Now I am not saying this is totally authentic, but it packed a ton of flavor and it satisfied my craving 🙂
Ingredients
- 2 lbs Boneless Skinless Chicken – I used breast meat
- 6 Garlic Cloves, finely grated
- 6 tps Ground Turmeric
- 3 tps Garam Masala
- 2 tps Ground Coriander
- 3 tps Ground Cumin
- 1½ cups Yogurt
- 1 tbsp Salt
- 3 tbsp Ghee or Vegetable Oil
- 1 Small Onion, thinly sliced
- ¼ Cup Tomato Paste
- 1/2 teaspoons crushed red pepper flakes (more if you would like some more heat)
- 1 28-ounce Can Whole Peeled Tomatoes
- 2 Cups Heavy Cream
- Cooked Basmati Rice
Directions
- Make a spice mixture ny combining the garlic, turmeric, garam masala, coriander, and cumin in bowl. Split this spice mixture into 2 equal portions
- In a medium / large bowl mix the yogurt, salt and ½ the spice mixture until well combined
- Cut the chicken breasts into 1 to 1.5 inch strips lengthwise and add to the yogurt mixture. Cover and chill in the refrigerator for at least 4-6 hours (or longer)
- Cover the remaining spice mix, to be used later
- Heat on medium, the oil (or ghee) in a large pot and add the sliced onion, tomato paste and the chili flakes and cook for about 5 minutes
- Add the remaining half of spice mixture and cook for about 5 minutes, stirring often
- Crush the tomatoes with your hands and add them to the pot. Bring to a boil and simmer for about 10 minutes, stirring frequently
- Add the cream, stir and simmer for around 40 minutes until the sauce has thickened
- With around 15 minutes of cooking time remaining, preheat your broiler and arrange the marinated chicken pieces on a wire rack or lined baking tray. Broil until you see the chicken start to blacken slightly; about 10 minutes
Cut chicken strips into bite-size pieces and add to the sauce - Simmer for around 10 – 15 minutes to ensure the chicken is fully cooked
- Serve with rice and enjoy a taste of India
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