Chicken Tikka Masala
Ingredients
Chicken Marinade
-
1
lb
boneless skinless chicken thighs, cut into bite-sized chunks
-
½
cup
Greek yogurt, plain
-
1 ½
teaspoon
garlic, finely minced
-
1 ½
teaspoon
ginger, finely grated
-
1
teaspoon
garam masala
-
½
teaspoon
turmeric
-
½
teaspoon
ground cumin
-
½
teaspoon
red chili powder
-
½
teaspoon
salt
Sauce
-
2
tablespoon
vegetable oil
-
2
tablespoon
butter
-
¾
cup
onion, finely diced
-
2
teaspoon
garlic, finely minced
-
1 ½
teaspoon
ginger, finely grated
-
¾
teaspoon
garam masala
-
¾
teaspoon
ground cumin
-
½
teaspoon
ground turmeric
-
½
teaspoon
ground coriander
-
8
oz
tomato puree
-
½
teaspoon
sweet paprika
-
½
teaspoon
red chili powder
-
½
teaspoon
salt
-
⅔
cup
heavy cream
-
½
teaspoon
brown sugar
-
¼
cup
water, as needed
-
2
teaspoon
fresh cilantro, finely chopped for garnish
Instructions
- Combine all marinade ingredients except chicken in a large bowl and whisk until blended.
- Add chicken to the marinade, ensuring it's well coated, and refrigerate for 1 hour.
- Drain excess marinade from the chicken.
- Heat oil in a large skillet over medium-high heat and cook chicken until browned on both sides.
- Remove chicken and keep warm under foil.
- In the same skillet, melt butter and sauté onions until soft.
- Add garlic and ginger, cooking for 1 minute.
- Stir in spices and cook for another 30 seconds.
- Add tomato puree, chili powder, paprika, and salt; simmer for 10 minutes.
- Stir in heavy cream and brown sugar, then add cooked chicken and any juices.
- Simmer for 8-10 minutes until the sauce thickens.
- Garnish with cilantro and serve with rice and naan.
Nutrition Facts (estimated)
Servings
3
Calories
595
Total fat
43g
Total carbohydrates
17g
Total protein
37g
Sodium
975mg
Cholesterol
225mg
You might also like