Chicken Tikka Masala

Name: Chicken Tikka Masala
Yield: 4 servings
Cuisine: American
Ingredients: Marinade; 3 boneless, skinless chicken breasts; 1/2 cup plain Greek yogurt; 2 tbsp lemon juice; 6 cloves garlic, minced; 1 tbsp ginger, minced; 2 tsp ground cumin; 2 tsp garam masala; 2 tsp salt; 2 tsp paprika; Sauce; 3 tbsp neutral oil (canola, vegetable, avocado); 1 large onion, diced; 2 tbsp ginger, minced; 8 cloves garlic, minced; 2 tsp ground cumin; 2 tsp garam masala; 2 tsp turmeric; 2 tsp chili powder; 2 tsp ground coriander; 2 tsp paprika; 3 1/2 cups tomato sauce; 1 cup water; 1 1/4 cup heavy cream; Basmati rice or naan; Chopped fresh cilantro or parsley as desired

kairynel @kairynel

Chicken Tikka Masala

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Ingredients

4 servings

Marinade
3boneless, skinless chicken breasts
1/2 cupplain Greek yogurt
2 tbsplemon juice
6 clovesgarlic, minced
1 tbspginger, minced
2 tspground cumin
2 tspgaram masala
2 tspsalt
2 tsppaprika
Sauce
3 tbspneutral oil (canola, vegetable, avocado)
1large onion, diced
2 tbspginger, minced
8 clovesgarlic, minced
2 tspground cumin
2 tspgaram masala
2 tspturmeric
2 tspchili powder
2 tspground coriander
2 tsppaprika
3 1/2 cupstomato sauce
1 cupwater
1 1/4 cupheavy cream
Basmati rice or naan
Chopped fresh cilantro or parsley as desired

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Steps

1

Chop chicken into large chunks and place in ziploc bag with yogurt, lemon juice, garlic, ginger, cumin, garam masala, salt, and paprika. Smash it around with spices until fully coated and leave in the refrigerate to marinate overnight, or at least 1 hour
2

Remove chicken from fridge and discard marinade. Heat half the oil in a large pot and stirfry the chicken until cooked through. Remove chicken from the pot and set aside.
3

Heat the rest of the oil in the same pot (washing the pot is unnecessary) and add garlic and diced onion. Cook a few minutes until translucent.
4

Add cumin, garam masala, turmeric, chili powder, coriander, and paprika. Combine spices thoroughly with onions and toast for 30 seconds.
5

Add tomato sauce and water, then bring to a boil. Simmer for 5 minutes.
6

Stir in heavy cream and chicken. Wait until sauce is hot enough to simmer, then serve over basmati rice or with naan. Sprinkle chopped cilantro or parsley over curry as desired.