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Chicken Tikka Masala

Author- Admin

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Ingredients

28 Oz. (800g) Boneless and Skinless Chicken Thighs (cut into bite-sized pieces)

1 Cup Plain Yogurt

1½ Tbsps. Minced Garlic

1 Tbsp. Minced Ginger

2 Tsps. Garam Masala

1 Tsp. Turmeric

1 Tsp. Ground Cumin

1 Tsp. Kashmiri Red Chili Powder (or ½ Tsp. Ground Red Chilli Powder)

1 Tsp. Salt

2 Tbsps. Vegetable/Canola Oil

2 Tbsps. Butter

2 Small Onions (or 1 large onion), finely diced

1½ Tbsps. Finely-grated Garlic

1 Tbsp. Finely-grated Ginger

1½ Tsps. Garam Masala

1½ Tsps. Ground Cumin

1 Tsp. Turmeric Powder

1 Tsp. Ground Coriander

14 Oz. (400g) Tomato Puree (Tomato Sauce/Passata)

1 Tsp. Kashmiri chilli (optional for colour and flavour)

1 Tsp. Ground Red Chili Powder (as per need)

1 Tsp. Salt

1¼ Cups of Heavy or Thickened Cream (use evaporated milk for lower calories)

1 Tsp. Brown Sugar

¼ Cup Water (if needed)

4 Tbsps. Fresh Cilantro or Coriander Leaves to Garnish

Instructions

1

To begin with the marination process, take a bowl of chicken and add in yogurt, garlic, ginger, garam masala, turmeric powder, ground cumin, Kashmiri red chilli powder and salt to taste.

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2

Combine the chicken well and then refrigerate it covered for 30 minutes to 1 hour. This completes the marination process.

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3

Next, heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add in the marinade chicken in batches and fry until golden brown in colour. Turn over the chicken pieces and cook for only 3 minutes for each side. Once cooked, transfer the chicken to a separate dish for later.

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4

Now, melt 2 tablespoons of butter in the same skillet and then sauté the sliced onions for about 3 minutes until tenderized. Then, add in the ginger and garlic pastes and cook until fragrant.

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5

Later, add the garam masala, cumin, turmeric and coriander and then continue cooking for about 20 seconds until aromatic. Stir the mixture occasionally to avoid sticking or burning.

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6

At this point of time, add in the tomato puree, red chilli powder and salt. Bring it to a simmer for about 10-15 minutes, while stirring from time to time until the sauce thickens and changes its colour to dark reddish-brown.

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7

Later, add in the cream and a tiny pinch of sugar to the sauce. Mix it well. Now, add the chicken pieces back into the skillet and cook for another 8-10 minutes. If the sauce becomes thick, add in some water to thin it out, if required.

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8

Cook for another couple of minutes and then turn off the heat. Garnish it with chopped cilantro or coriander leaves and serve it hot with basmati rice or naan.

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