Chicken Tikka Masala
"This recipe appeared in one of our local newspapers and reported that in England, the English now consider Chicken Tikka (Indian Style cuisine) as a national dish, and their number one choice rather than the old fashioned Fish and Chips.
This Chicken is very good if you prefer a variety of spices. I certainly enjoyed it."
- Ready In:
- 55mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
- 1⁄2 teaspoon ground cardamom
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon cayenne pepper
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon turmeric
- 1 teaspoon paprika
- 2 teaspoons garam masala
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 1 tablespoon gingerroot, grated
- 2 large garlic cloves, minced
- 15 ounces canned tomatoes, diced
- 1 tablespoon tomato paste
- 1 cup chicken broth
- 1 1⁄2 lbs boneless chicken breasts
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 3 tablespoons plain yogurt
directions
- In a small mixing bowl, combine cardamom, cumin, corriander, cayenne pepper, cinnamon, turmeric, paprika and garam masala; set aside.
- In a large frying pan, heat oil on medium-high heat.
- Add onions and cook until translucent and very tender and lightly golden; about 4 - 5 minutes.
- Stir in the spices, minced ginger and minced garlic and cook for 1 minute longer.
- Stir in tomatoes including liquid, tomato paste and chicken broth and bring to a simmer and simmer for 4 minutes.
- Cut chicken into 3/4 inch cubes, place in a bowl and season with salt and pepper, the add to the frying pan.
- Cover the pan and return to simmer and simmer until the chicken is cooked through and the sauce has thickened; about 10 minutes.
- Stir in yogurt and heat for 1 minute.
- Serve with cooked Basmati Brown Rice.
- Boneless chicken thighs may also be used instead of chicken breasts.
- Whipping cream may be used instead of yogurt.
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Reviews
-
This is certainly spicy and flavourful, Very good recipe. Made it just as stated with the exception of using soy yogurt due to that I do not mix meat and dairy.<br/>Easy to make and it freezes well. All the spices come together very well and while cooking it sure gives a tantalizing smell!<br/>Thanks for posting.
RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
