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Tikka Masala (Atlanta Style) Recipe

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This recipe for Tikka Masala (Atlanta Style) is from Eat...Laugh...Love, 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:  
2 boneless chicken breasts or pork chops
3 T butter (divided)
2 t curry powder (divided)
1 T garlic
1 small onion
1 T sushi ginger
¼ c tomato paste
½ c cilantro
Tony’s
12 oz can diced tomatoes
¼ c honey
1 T plain Greek yogurt
¼ c whipping cream
Directions:
Directions:
Cube chicken into bite size pieces. Melt 2 tablespoons butter in a heavy skillet on low heat. Turn heat up to medium high and immediately add Chicken. Don’t burn butter. Quick fry chicken in butter on one side to brown, flip and then brown another minute before adding 1 teaspoon of curry powder. Fry while stirring for a couple more minutes and then remove from heat.

Melt 1 tablespoon butter in a heavy skillet, add 1 tablespoon garlic and one small onion chopped big style (could add some fresh or sushi ginger here as well if you had it). Fry onion and garlic for a few minutes till well sweated down, then add ¼ cup of tomato paste. Brown that paste mixture for a few minutes. Add big handful of cilantro coarsely chopped. Stir in. Add 1 teaspoon curry powder and 1 teaspoon Tony’s. Stir in. Add 1 small ~ 12 oz can of diced tomatoes including liquid, stir till well mixed and cook for 2 to 3 minutes on high to heat through and reduce some liquid. Reduce heat to medium and add ¼ cup honey. Add chicken and stir to combine. Cook on medium for 2 to 3 minutes. Add big dollop of plain Greek yogurt, stir, and then add whipping cream. Start at ¼ cup whipping cream and then adjust from there. Taste and adjust salt level with Tony’s, sweetness level with honey, spice level as desired, and consistency with cream.
Personal Notes:
Personal Notes:
Another recipe perfected in Atlanta by Mark & Meg with no curry base.

 

 

 

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