Ingredients: |
Ingredients: 28 oz. boneless chicken thighs
1 c. plain yogurt
1 1/2 T. minced garlic
1/4 tsp. ground ginger
2 tsp. garam masala
1 tsp. turmeric
1 tsp. cumin
1 tsp. Kashmiri chili (or 1/2 tsp. chili powder)
1 tsp. salt
Sauce:
2 T. vegetable oil
2 T. butter
2 small onions, diced
1 1/2 T. garlic, grated
1 T. ginger, grated
1 1/2 tsp. garam masala
1 1/2 tsp. cumin
1 tsp. tumeric powder
1 tsp. coriander
14 oz. tomato puree
1 tsp. Kashmiri chili
1 tsp. chili powder
1 tsp. salt
1 1/4 c. heavy cream
1 tsp. brown sugar
1/4 c. water
4 T. cilantro to garnish
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Directions: |
Directions:Combine marinade ingredients. Add chicken. Let marinate for 10 minutes to an hour, or overnight.
Heat oil in skillet over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for 3 minutes on each side. Set aside.
Melt butter in same pan. Fry onions until soft, about 3 minutes, while scrapping any browned bits stuck on bottom of pan.
Add garlic and ginger. Saute 1 minute. Add garam masala, cumin, turmeric and coriander. Fry 20 seconds. Stir.
Pour in tomato puree, chili powders and salt. Simmer 10-15 minutes. Stir until sauce thickens and becomes deep brown red color.
Stir in cream and sugar. Add chicken back into pan. Cook 8-10 minutes until chicken is cooked through and sauce bubbling. Pour in water to thin sauce, if needed.
Garnish with cilantro. Serve with hot garlic butter rice and homemade Naan bread. |
This recipe for Chicken Tikka Masala is from