chicken tikka masala
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Garlic, 6 cloves Ginger Root, 4 tsp ground tumeric, 4 tsp garam marsala, 2 tsp ground Coriander, 2 tsp Ground Cumin, 2 tsp salt, 2 tspYogurt, plain, whole milk, 1.5 cup (8 fl oz) Chicken Breast (raw, boneless, skinless), 2 lbsOnion yellow, 1 small, thinly sliced8 cardamom pods, crushedGhee, 3 tbsp (or butter)Tomato Paste, 0.25 cup 28-oz can of tomatoesHeavy Whipping Cream, 16 fl oz Chopped cilantro, 3/4 cupRed Pepper Flakes, 2 tsp -2 tbls to tasteSalt to tasteWhite Pepper to taste
You'll make a spice mixture and divide it in two.
You'll make a marinade for the chicken.
Then, when the chicken is done marinating, you'll make the sauce.
Here goes:
Put the tumeric, garam masala, coriander, salt, pepper flake and cumin in the same bowl and mix thoroughly
Grate the garlic and ginger root and add to the same bowl and mix thoroughly.
Divide that spice mix evenly into two bowls.
In another bowl, pour in the yogurt. Add one of the bowls of spice mix and stir until combined.
Add the chicken to the yogurt mixture, cover and marinade in the refrigerator for 4-6 hours.
Cover the other bowl of spice mixture and put that in the fridge until you need it later.
When the chicken is ready, take it out of the refrigerator and let it rest on the counter for about 10-15 minutes. Preheat the oven for broiling.
Time to make the sauce. We're going to layer in flavors on flavors.
In a large pot over medium to medium-high heat, add the Ghee and then the onions, until onions are soft, about 3 mins.
Add tomato paste, stir and cook for 4-5 mins until paste gets dark.
Add the other half of the spice mix, stir to combine and cook 5-7 minutes.
Add the canned tomatoes. If you like it smooth, use crushed tomatoes. If you like it a little chunky, use whole tomatoes and break them up by hand. Cook that for about 10 minutes.
While that's going on, put the chicken under the broiler until it starts to char on top, about 10 minutes.
Add the cream, bring to a boil then reduce to a simmer and cook for another 10 minutes.
While that's going, cut up the chicken into bite sized pieces. The chicken will not be cooked through, but don't worry.
Add the cilantro and stir.
Right now, it should be tasting like tikka masala. Add salt and white pepper to taste. When done, add the chicken to the sauce and continue a gentle simmer for 15-20 minutes, until the chicken is done.
Serving Size: eight servings
Number of Servings: 8
Recipe submitted by SparkPeople user TPADOVANO.
You'll make a marinade for the chicken.
Then, when the chicken is done marinating, you'll make the sauce.
Here goes:
Put the tumeric, garam masala, coriander, salt, pepper flake and cumin in the same bowl and mix thoroughly
Grate the garlic and ginger root and add to the same bowl and mix thoroughly.
Divide that spice mix evenly into two bowls.
In another bowl, pour in the yogurt. Add one of the bowls of spice mix and stir until combined.
Add the chicken to the yogurt mixture, cover and marinade in the refrigerator for 4-6 hours.
Cover the other bowl of spice mixture and put that in the fridge until you need it later.
When the chicken is ready, take it out of the refrigerator and let it rest on the counter for about 10-15 minutes. Preheat the oven for broiling.
Time to make the sauce. We're going to layer in flavors on flavors.
In a large pot over medium to medium-high heat, add the Ghee and then the onions, until onions are soft, about 3 mins.
Add tomato paste, stir and cook for 4-5 mins until paste gets dark.
Add the other half of the spice mix, stir to combine and cook 5-7 minutes.
Add the canned tomatoes. If you like it smooth, use crushed tomatoes. If you like it a little chunky, use whole tomatoes and break them up by hand. Cook that for about 10 minutes.
While that's going on, put the chicken under the broiler until it starts to char on top, about 10 minutes.
Add the cream, bring to a boil then reduce to a simmer and cook for another 10 minutes.
While that's going, cut up the chicken into bite sized pieces. The chicken will not be cooked through, but don't worry.
Add the cilantro and stir.
Right now, it should be tasting like tikka masala. Add salt and white pepper to taste. When done, add the chicken to the sauce and continue a gentle simmer for 15-20 minutes, until the chicken is done.
Serving Size: eight servings
Number of Servings: 8
Recipe submitted by SparkPeople user TPADOVANO.
Nutritional Info Amount Per Serving
- Calories: 741.1
- Total Fat: 56.6 g
- Cholesterol: 243.4 mg
- Sodium: 561.9 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 3.5 g
- Protein: 31.3 g
Member Reviews