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Chicken Tikka Masala Recipe

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This recipe for Chicken Tikka Masala is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the chicken marinade:

- approximately 3.5 lbs boneless skinless chicken thighs cut into bite sized pieces
- 1 cup plain greek yogurt
- 11/2 Tbsp minced garlic
- 1 Tbsp ground ginger
- 2 tsp garam masala
- 1 tsp tumeric
- 1 tsp ground cumin
- 1 tsp ground red chili powder
- 1 tsp salt

For the sauce:

- 4 Tbsp canola oil
- 4 Tbsp butter
- 4 small sweet onions (or 2 large) finely diced
- 3 Tbsp garlic finely grated (I use jarred minced garlic)
- 2 Tbsp ginger finely grated
- 1 Tbsp garam masala
- 1 Tbsp ground cumin
- 2 tsp tumeric powder
- 2 tsp ground coriander
- 28 oz tomato puree
- 1 Tbsp chili powder
- 1 tsp cayenne pepper
- 2 tsp salt
- 21/2 cups heavy cream
- 2 tsp brown sugar
- fresh cilantro chopped for garnish
Directions:
Directions:
1. In a bowl, combine chicken with all the ingredients for the chicken marinade. Let marinade for a minimum of 10 minutes to an hour (overnight if time allows)

2. Heat oil in a large skillet or pot over medium high heat. Once hot, add chicken pieces and fry until browned on each side making sure not to crowd the pan. Chicken does NOT need to be cooked through, it will continue cooking in the sauce. Remove and set aside.

3. Melt butter in same pan. Fry onions until soft while scraping up any browned bits stuck to the bottom of the pan. (I use a separate pan and start the onions while I am still browning chicken)

4. Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric, and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.

5. Pour in the tomato puree, chili powder, cayenne pepper, and salt. Cover and let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red color.

6. Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 10 minutes until the chicken is cooked through and the sauce is thick and bubbling.

7. Garnish with fresh cilantro and serve over rice or riced cauliflower. Serve with Naan bread.
Number Of Servings:
Number Of Servings:
10

 

 

 

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