Chicken Tikka Masala With Cream

Name: Chicken Tikka Masala With Cream
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons butter; 1 yellow onion, Fine dice; 4 garlic cloves, chopped fine; 2 teaspoons garam masala; 2 teaspoons curry powder; 1 (8 ounce) can tomato sauce or 1 (8 ounce) can crushed tomatoes; 1 cup heavy cream; 2 tablespoons oil (vegetable); 6 chicken tenders or 3 boneless chicken breasts, cut in 1 inch pieces; 1 tablespoon curry powder; 1 teaspoon salt; 3 cups cooked jasmine rice

Submitted by Lab Chef

"A very classic Tikka Masala that you would get in many restaurants in London. This variation uses cream instead of yogurt. Which gives a creamy texture that does not break and is amazing with jasmine rice."

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photo by catalina602

Ready In:: 40mins
Ingredients:: 12
Serves:: 4

ingredients

Sauce
2 tablespoons butter
1 yellow onion, Fine dice
4 garlic cloves, chopped fine
2 teaspoons garam masala
2 teaspoons curry powder
1 (8 ounce) can tomato sauce or (8 ounce) can crushed tomatoes
1 cup heavy cream
Chicken
2 tablespoons oil (vegetable)
6 chicken tenders or 3 boneless chicken breasts, cut in 1 inch pieces
1 tablespoon curry powder
1 teaspoon salt
Other
3 cups cooked jasmine rice

directions

Sauce:
In a sauce pan add the butter and the onion, sweat over medium heat until translucent about 5-7 minutes. Add the garlic and cook for 1 minute.
Add the Garam and Curry and mix will with the onions. Cook over medium heat for 1 minute.
Add the tomato sauce and cook for 2-3 minutes. Add the cream and cook over med to med-low heat until thickened. About 12-17 minutes.
Chicken:
Mix together the Cury and salt, evenly coat the pieces of chicken.
In a large skillet/frying pan over medium high heat add the oil and the chicken pieces. Cook the chicken until cooked through with no pink inside.
Mix:
Add the cooked chicken to the thickened sauce and mix well, season to taste.
Serve overtop cooked jasmine rice.

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Reviews

I needed an easy Tikka Masala for the venison my DH brought home. This one fit the bill! I followed all the cooking instructions but did substitute some ingredients. Instead of plain cream I used creme fraiche and I used my own mix of spices instead of garam masala. It was served with buttered rice and a naan. Delish!

catalina602

RECIPE SUBMITTED BY

Lab Chef

United States

As my moniker might display, I am a chef and I work in a laboratory. I have working a healthcare lab for the past 18 years. With the exception of the two years that took a break and went culinary school. Let me tell you, working with food is fun, but it really does not pay the bills. So I went back into healthcare. Now I just cook for my friends and family. One thing that I learned in culinary school is once you have the techniques of cooking, you can cook just about anything. I am not saying go out and spend tens of thousands of dollars on culinary school. But try to learn as much about cooking techniques as you can, take a class at your local continuing education location, read a lot, there are many great teaching cooking shows (Good Eats), and of course there is always YouTube. But most of all, cook what you love, and have fun. Do not let cooking be a "I have 30 minutes to make a meal before I have to do X." Cook on your days off or weekends, play some music, have some wine, but have fun. If it does not turn out, do not get mad, but try to figure out why it did not turn out. It usually either a bad recipe, or bad technique.

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