Ingredients: |
Ingredients: Marinade:
1 cup plain yogurt, or sour cream
1 tbsp of minced ginger
1 tbsp of minced garlic
1 tsp salt
1/2 tsp freshly ground black pepper
1 lb. chicken breasts cut into chunks
Sauce:
2 tsp olive oil
3 tbsp butter
1 tbsp of minced garlic (3 - 4 cloves)
1 tbsp of minced ginger
1 -2 tsp chili flakes
1 small can of tomato paste
1 tsp of masala
1 -2 tsp of curry
2 teaspoons paprika
6 tomatoes, diced
1 1/2 tsp salt
1 cup water
Oil, for grilling
1 - 2 tbsp chopped celery leaves
2 tsp of celery
1/2 cup heavy cream
Cornstarch to thicken
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Directions: |
Directions:1. For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.
2. For the sauce: When you're ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the Ginger/Garlic and chilli flakes. Sauté until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the masala, curry and the paprika. Sauté for about 1 minute to draw out their flavors.
3. Add the tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.
4. Meanwhile. Fry the chicken in pan w/olive oil, shaking off some of the excess marinade. Cook chicken pcs for, about 2 minutes on each side. Set chicken aside with leftover marinade.
5. Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken, celery, parsley and remaining marinade. Take the heat down to a simmer and cook for about 10 minutes to thicken. (If not thick enough stir in cornstarch)
6. Serve over rice or zucchini noodles |
This recipe for Curry Chicken Tikka Masala Chicken in Creamy Tomato Curry is from