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chicken tikka masala

(2)
NakedMaggie avatar
Recipe by
Maggie May Schill
@NakedMaggie
Jacksonville, FL

Sometimes we just feel like Indian/English food.

read more
(2)
yield 4 serving(s)
prep time 15 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For chicken tikka masala

  • FOR CHICKEN AND MARINADE
  • 3 lb
    chicken breast, sliced into strips
  • 1 c
    plain yogurt
  • 1 Tbsp
    ground corriander
  • 1 Tbsp
    ground cumin
  • 2 Tbsp
    smoked paprika
  • 1 1/2 tsp
    cayenne pepper
  • 1 1/2 tsp
    lime zest, fresh
  • 4 clove
    minced garlic
  • 2 Tbsp
    grated ginger, fresh
  • salt and pepper to taste
  • FOR THE SAUCE
  • 2 Tbsp
    peanut oil
  • 3 Tbsp
    unsalted butter, cold
  • 1 md
    yellow onion, chopped
  • 3 clove
    minced garlic
  • 1 1/2 c
    diced roma tomatoes
  • 1 Tbsp
    tomato paste
  • 2 Tbsp
    rice wine vinegar
  • 1/2 c
    heavy cream
  • 2 tsp
    garam marsala
  • 1 tsp
    smoked paprika
  • 1/2 c
    fresh cilantro, chopped

How To Make chicken tikka masala

  • 1
    For Chicken/Marinade:

    1- Rub chicken down liberally with salt and pepper.

    2- Mix your yogurt up with the paprika, cumin, coriander, lime zest, cayenne, garlic and ginger.

    3- Pour mixture over chicken pieces. Marinate, covered, in fridge for about an hour.

    4- One done marinating, grill or pan fry chicken for about 3 minutes just to get color on the chicken, not to cook through.
  • 2
    For Sauce:

    1- Heat a Dutch oven or big soup pot over medium heat. Add peanut oil to pan and heat through.

    2- Add your butter to the pan and melt.

    3- Add garlic and onions and saute in butter until translucent. 3 minutes or so.

    4- Add tomato paste, garam masala and parika. Stir into onions and garlic in the pan for 3 more minutes.

    5- Cut chicken strip in chunks.

    6- Mix in chicken pieces alone with diced tomato. Toss into the pan until chicken is coated with spices.

    7- Add vinegar and stir to get any caramelized bits off the bottom of the pan.

    8- Simmer entire pan for about 25 minutes until chicken cooks through.

    9- Take pan out of simmer and stir in cream.

    10- Salt and pepper dish to taste and serve hot over rice with fresh cilantro.
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