There’s a reason Chicken Tikka Masala is one of the most popular Indian dishes and this recipe is every bit as good as anything you’d find in a restaurant. It’s made with tender bites of marinated chicken in a creamy spiced tomato sauce.
🍂 Ingredients 🍃
For the Chicken Marinade:
2 lbs boneless skinless chicken thighs (preferred) or breasts, chopped into pieces
1/2 cup plain yogurt
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon lime juice
½ teaspoon cayenne pepper
1 1/2 teaspoons garam masala
1/2 teaspoon smoked paprika
1 teaspoon salt
For the Tikka Masala Sauce:
2 Tablespoons canola oil
4 whole peppercorns
1 bay leaf (Indian bay leaf if you have one)
2 whole cloves, or 1/4 teaspoon ground cloves
1 cinnamon stick
1 yellow onion, chopped (about 1 ½ cups)
1 inch fresh ginger, grated
3 cloves garlic, minced
1 Bird’s eye chili, or a small piece of jalapeño chopped, (optional for spicy)
1 14 ounce can diced tomatoes, or 3 roma tomatoes, chopped
½ cup tomato sauce
¼ teaspoon cayenne pepper, or more, for extra spicy
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon salt
2 teaspoons garam masala
1 cup coconut milk, or heavy cream
For Serving:
½ cup fresh chopped cilantro
Hot cooked Basmati rice
Naan, chapati, or rotis
🍂 Instructions 🍃
1. Make Marinade: In a mixing bowl combine yogurt, oil, garlic, ginger, lime, cayenne pepper, garam masala, smoked paprika, and salt. Add chopped chicken pieces and set aside to marinate for 30 minutes.
2. Cook Chicken: Heat 1 or 2 Tablespoons oil in a grill pan or cast-iron skillet over medium-high heat. Once hot, cook chicken pieces in batches, being careful not to overcrowd the pan, and cook for a few minutes on each side, until cooked through. Add additional oil, as needed, for multiple batches. Set aside and keep warm while making the sauce.
3. Make Sauce: Heat 2 tablespoons oil in a saucepan over medium heat. Once hot add the peppercorns, bay leaves, cloves, and cinnamon stick and saute for 20 seconds, careful not to let them burn. Add chopped onions, green chilies or jalapeno, ginger, and garlic and saute for 2-3 minutes. Add tomatoes, tomato sauce, and spices and mix well. Cover and simmer for 10-15 minutes.
4. Blend until smooth: Discard bay leaves, cinnamon stick and cloves. Use a blender or immersion blender to puree the sauce until smooth. Stir in coconut milk or cream.
5. Return the chicken to the pot and simmer for 5 more minutes.
6. Serve over hot cooked basmati rice, with a side of naan.
Check out my tips and tricks for this recipe 👉👉 https://tastesbetterfromscratch.com/chicken-tikka-masala-recipe/
Find all my freezer friendly recipes here 👉 👉
https://tastesbetterfromscratch.com/category/freezer-friendly/
➡️SUBSCRIBE to my channel: http://www.youtube.com/c/TastesBetter…
➡️FACEBOOK: Tastes Better From Scratch
➡️INSTAGRAM: tastesbetterfromscratch
➡️PINTEREST: Lauren Allen {Tastes Better From Scratch}
➡️TWITTER: Better From Scratch
➡️CONTACT ME: Tastesbetterfromscratch@gmail.com
source
0 Comments