Chicken Tikka Masala
photo by daedalHof
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 3 chicken breasts
- 1 tablespoon ghee or 1 tablespoon clarified butter
- 1⁄2 onion, finely chopped
- 5 garlic cloves, minced
- 1⁄2 tablespoon ginger, fresh or 1/2 tablespoon ground ginger
- 8 ounces tomato sauce
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 2 tablespoons curry powder (red or yellow)
- 1⁄2 tablespoon turmeric
- 1 teaspoon cayenne
- 1 teaspoon coriander
- 1 teaspoon cardamom
- 1⁄2 teaspoon cinnamon
- 1 cup half-and-half
- salt
directions
- First prepare all chicken and vegetables.
- Chicken can be cut into 1" cubes.
- Pre-cook chicken in a pan. Saute on a low to medium heat, trying not to brown chicken. Poaching chicken also works well and can give the chicken a softer and more moist texture.
- Sweat onions in clarified butter over medium heat. When nearing translucency, add garlic and ginger. Sweat until soft, try not to brown.
- Slowly pour in tomato sauce. Begin adding spices (cumin through cinnamon).
- Blend spices into tomato sauce completely, slowing stirring.
- Add half and half, bringing the sauce to a light simmer. Combine well.
- I suggest tasting the sauce and adding salt to taste if necessary.
- Add chicken to sauce and simmer on low for 10-15 minutes.
- You can also add par-cooked potatoes, carrots, cauliflower or chickpeas to dish if desired.
- Serve over warm rice.
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Reviews
-
This was delicious. I actually tried this recipe to avoid the extra steps required in other recipes to marinade the chicken first. I am not sure what I did wrong but it was so hot, that until I tripled the tomato sauce and the cream, I couldn't eat it. And I love hot food. But after I made those changes, I would say it was a five star recipe. After I made it, I realized that maybe 1 tsp of cayenne and 2 TBSP of red curry powder may have been too much for the 2 cups of liquid (half and half cream and tomato sauce). Maybe I should have used the yellow curry powder. But, I would definitely make it again. Thanks for sharing