Chicken Tikka Masala

Name: Chicken Tikka Masala
Total time: 3600 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 kg Boneless chicken breasts; 5-6 garlic cloves finely grated; 3 tsp ginger; 2 tsp Turmeric; 2 tsp Garam Masala; 2 tsp Coriander Powder; tsp Ground Cumin2; 1 1/2 cup Plain curd; to taste Salt; 4 tbsp Oil; 1 Onion sliced; 1/2 cup Tomato puree; 4-5 Cardamom pods 4-5; 3 Tomatoes; 2 cups heavy cream; 3/4 cup chopped fresh cilantro

Rita Chadha @cook_12429237

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Rita Chadha @cook_12429237

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Ingredients

1 hour

3 servings

1 kgBoneless chicken breasts
5-6garlic cloves finely grated
3 tspginger
2 tspTurmeric
2 tspGaram Masala
2 tspCoriander Powder
tspGround Cumin2
1 1/2 cupPlain curd
to tasteSalt
4 tbspOil
1Onion sliced
1/2 cupTomato puree
4-5Cardamom pods 4-5
3Tomatoes
2 cupsheavy cream
3/4 cupchopped fresh cilantro

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Steps

1 hour

1

First make marinate for chicken by combining garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl.
2

Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill minimum 4 hours. Cover and chill remaining spice mixture.
3

Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste and cardamom to cook, until tomato paste has darkened and onion is soft.
4

Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown.
5

Add tomatoes. Bring to a boil, reduce heat, and simmer, stirring often and cook until sauce thickens.
6

Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.
7

Meanwhile, preheat broiler. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots.
8

Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs.