Chicken Tikka Masala
Preparation Instructions:
INSTRUCTIONS
- Combine marinade ingredients in bowl, set aside.
- Cut chicken breasts into strips about 1 inch wide and coat with marinade. Cover and refrigerate overnight.
- Grill chicken on high to 160 degrees, turning several times.
- Heat oil in a large heavy pot over medium heat. Add cardamom pods, cumin seed and cinnamon stick and cook until fragrant. Using slotted spoon remove whole spices from oil.
- Add onion, tomato paste, ginger and garlic, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes.
- Add remaining spices and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.
- Add tomatoes, Bring to a boil, reduce heat, and simmer, stirring often until sauce thickens, 8 to 10 minutes.
- Add cream and cooked, cubed chicken simmer, stirring occasionally, until sauce thickens, 30 to 40 minutes.
- Serve over basmati rice or with naan.
thespicehouse.com
Delicious! Way closer to what I wanted than other recipes I’ve tried. I added some dried fenugreek. Will probably try blending the sauce pre chicken addition next time to get a silky sauce.
Tastes as good as our local Indian restaurant’s! Wonderful flavors. Recipe as is makes it mild. Add more crushed red pepper or chiles to heat it up.
Very authentic recipe and absolutely delicious with the sweet high notes, creamy middle notes and spicy end notes !! I grilled the chicken (marinated 24 hours) on my Weber (as well as the naan) before cutting it up and adding it to the sauce. The heat in the dish comes from the chicken marinade. Some spices I had whole and some I had ground and where the recipe called for the opposite of what I had on hand, I googled the conversion amounts. Although the dish does not have butter in it as some recipes do, it does have a buttery taste essence. This recipe is a keeper !!! Thanks Spice House.