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Tikka Masala Recipe

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This recipe for Tikka Masala, by , is from Boyle Family Cookbook, 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!

Contributor:  
Contributor:  
Mom

Category:
Category:
 

Chicken Marinade


Ingredients:  
Ingredients:  
2 lbs boneless skinless chicken breasts/ thighs
4 oz plain 2% fat greek yogurt
2 Tbls Patek’s Curry
1 tsp curry
1 tsp coriander
2 tsp chili powder
½ tsp white pepper
¾ tsp cinnamon
1 Tbls fresh lemon juice
1 tsp ground black pepper
½ tsp ground ginger - or 1 tsp fresh grated ginger
A few shakes of green Tabasco, or red to preference

Directions:
Directions:
Rinse and pat the chicken dry with paper towels. Trim off excess fat and cut into approx 2” pieces.

Mix together all marinade ingredients, then add chicken and mix until well-coated with the marinade; the marinade should be thick, not thin or watery. Cover and refrigerate for at least 1 hour.
 

Sauce


Ingredients:  
Ingredients:  
8 oz tomato sauce
4-6 oz light cream
[5 cloves garlic, minced]
1-2 Tbls Patek’s curry
1 tsp curry
1/2 tsp cinnamon
1/8 tsp ground cloves
1 tsp coriander
1 tsp chili powder
1 tsp smoked paprika
1/2 tsp sea salt
1/4 teaspoon ground cayenne (this yields medium spiciness, and can be substituted with 1 diced jalapeño with seeds removed)
green or red Tabasco to taste

Directions:
Directions:

Heat a large nonstick pan over high heat until very hot, use oil sparingly. Add half of the yogurt-covered chicken, spreading them out in the pan. Cook for a few minutes until they are golden brown, frequently stirring and flipping the chicken to sear different sides (tongs are useful for this). Once the chicken is seared, transfer to a large plate. Repeat the sear with the remaining half of the chicken (searing in 2 batches prevents the pan from cooling, resulting in a better sear).

Reduce to medium heat. Add all sauce ingredients to the now-empty pan, stirring for a minute until mixed. Add seared chicken and submerge them into the sauce; no need to stir. Bring to a simmer. Simmer for 20 minutes, stirring occasionally and decreasing the heat as needed to maintain a light simmer. After simmering, the chicken should be cooked through and the sauce slightly thickened and orange.


Serve over mashed potatoes (trust me!) or rice.
Sprinkle with chopped cilantro.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
under an hour
Personal Notes:
Personal Notes:
Experiment! Patek’s curry came highly recommended, but I expanded it with added spices. This could be cooked with your own combo of ‘curry’ spices, or most of the spices can be replaced with Garam Masala or Five Spice Powder. My spice quantities are a ‘guesstimate,’ because I never remember what I’ve added and adapt based on ingredients on hand. But I’m told this was the “best” Tikka Masala ever!

 

 

 

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