Chicken Tikka Masala

Chicken tikka masala is a classic dish. It is full of flavour and a delicious dish all around.

Ingredients

Chicken Marinade:

• 800g boneless chicken

• 1 cup plain yogurt

• 1½ Tbsp minced garlic

• 1 Tbsp ginger

• 2 tsp garam masala

• 1 tsp turmeric

• 1 tsp ground cumin

• 1 tsp grouchillid chili powder

• 1 tsp of salt

Tikka Masala Sauce:

• 2 Tbsp of vegetable/canola oil

• 2 Tbsp butter

• 2 small onions finely diced

• 1½ Tbsp garlic finely grated

• 1 Tbsp ginger finely grated

• 1½ teaspoons garam masala

• 1½ teaspoons ground cumin

• 1 teaspoon turmeric powder

• 1 teaspoon ground coriander

• 400g tomato puree

• 1 teaspoon ground red chilli powder (adjust to your taste preference)

• 1 teaspoon salt

• 1¼ cups of heavy or thickened cream

• 1 teaspoon brown sugar

• ¼ cup water if needed

• 4 Tbsp Fresh cilantro to serve

Directions:

1. In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate sit for an hour or overnight 

2. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces. Fry until browned for only 3 minutes on each side. Set aside and keep warm. 

3. Melt the butter in the same pan. Fry the onions until soft. 

4. Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.

5. Pour in the tomato puree, chilli powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until the sauce thickens and becomes a deep brown-red colour.

6. Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until the chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.

7. Garnish with cilantro (coriander) and serve with hot rice or naan bread!

Serves: 4