Chicken Tikka Masala

Chicken Tikka Masala

Chicken simmered in a creamy-tomato sauce is one of the most prevalent chicken dishes served in Indian restaurants. 

Prep Time: 20 minutes   
Marinate Time: 20 minutes
Cook Time: 20 minutes
Makes: 6 servings

Ingredients

Chicken Marinade

1-1/2 pounds boneless skinless chicken
1/4 cup plain yogurt
1 teaspoon fresh ginger, grated
1 teaspoon garlic cloves, finely chopped
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper, to taste

Tikka Masala Sauce

1 tablespoon vegetable oil
1/2 cup onion, finely chopped
1/2 teaspoon garlic cloves, finely chopped
1/2 teaspoon fresh ginger, finely chopped
1/2 teaspoon garam masala
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper, to taste (optional)|
1 cup tomatoes, canned, crushed
1/2 cup water|
1/2 salt
1/2 sugar
1/4 cup half and half

Method

1. Marinade Chicken: Mix yogurt, ginger, garlic, cumin, coriander, cayenne pepper, and salt. Pour over chicken and mix well. Marinate for 4 hours or more in refrigerate.

2. Cook Chicken: Remove chicken from marinade, bake until cooked to internal temperature of 165F. Drain excess fat. Cut into 1-inch cubes. Set aside. 

3. Prepare Sauce: Heat oil in a heavy skillet. When oil is hot, Add onions. Fry onions until light brown, add garlic, ginger, cumin, garam masala, paprika, and cayenne pepper. Cook for 1-2 minutes. Add tomatoes and salt.

4. Turn off the heat. Mix in water. Using an immersion blender grind onion to a fine paste.

5. Return to heat. Cover partially and cook for about 15-20 minutes, until sauce is thickened.

6. Stir in half and half. Simmer for 5 minutes.

7. Add chicken pieces. Simmer for about 10 minutes, stirring occasionally.

Recipe: Madhu Gadia, RD