Chicken Tikka Masala
photo by FrenchBunny
- Ready In:
- 45mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 1 cinnamon stick (approx. 2.5 inches)
- 5 green cardamom pods
- 29.58-44.37 ml ghee or 29.58-44.37 ml vegetable oil
- 2 onions (chopped finely)
- 29.58 ml freshly ground ginger (use a micro-plane or ginger grinder, don't use powdered ginger)
- 4 garlic cloves (minced)
- 14.78 ml ground cumin
- 9.85 ml ground coriander
- 4.92 ml turmeric
- 4.92 ml cayenne
- 14.79 ml paprika (I've used hot paprika, but you could try sweet)
- 14.78 ml garam masala (pre-ground traditional combo of spices, easily found in the grocery store)
- 396.89 g can diced tomatoes
- 14.79 ml tomato puree or 14.79 ml tomato paste
- 141.74 g water
- salt (to taste)
- 56.69-113.39 g Greek yogurt (or, use regular yogurt, but place it in cheese cloth over a strainer set above a bowl. Let it sit fo)
- 907.18 g chicken, cubed
directions
- Mix: onions, ginger, garlic, cumin, corriander, tumeric, cayenne, paprika, and garam masala in a small bowl. Set aside.
- Put a heavy bottomed pan over medium/high heat. Once hot, add ghee/oil. Let ghee/oil heat for a few seconds.
- Add cinnamon stick and cardamom pods. Shake pan to keep spices moving. Saute for 15 to 30 seconds to let the flavors infuse into the ghee/oil. Do NOT let the spices burn.
- Add the masala paste (the spices, onion, garlic, and ginger mixture you set aside earlier).
- Lower heat to low/medium. Stir while onions sweat. Saute for about 5 minutes, or until onions are soft but not brown.
- Add canned tomatoes and tomato paste. Stir.
- Add water. Stir.
- Let mixture simmer for 5-10 minutes. While mixture simmers, season cubed chicken with salt and freshly ground pepper.
- Add seasoned, raw chicken.
- Cook over medium heat for 10-15 minutes. Stir every few minutes.
- Check for doneness. If not done, continue to simmer until chicken is cooked through.
- Turn heat off. Stir in yogurt.
- Turn heat onto low/med. Bring to a simmer. Simmer for 3 minutes.
- You're done! Serve with rice or naan.
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Reviews
-
This was a really flavorful dish. The perfect amount of heat taste. I used the hot paprika for extra heat. Prep time wasn't too bad, a bit more than 15 minutes though. I really like dishes that have enough sauce too and this was one of them. I would definitely be making this one again. I had extra so I had froze 2 single containers for later. Made for the Indian tag March 09. Thanks for sharing your recipe LMCski
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i love cooking!